How to make the Enchantress cake: step-by-step recipe. Cake "Enchantress": recipe for making Enchantress cake according to GOST of the USSR

The Enchantress cake is not a rare or unusual delicacy - it can be bought at any confectionery store. But, made with your own hands from high-quality homemade products, it will, without a doubt, become a real decoration for the holiday table.

Having tried “The Enchantress”, no one can resist complimenting the culinary talent of the hostess! Our recipe fully complies with GOST. Now you have room for creativity if you want to change anything from the traditional version.

Name: Cake "Enchantress" Date added: 31.07.2015 Cooking time: 4 hours Recipe servings: 12 Rating: (6 , Wed 4.67 out of 5)
Ingredients

Product	Quantity
For the test:
Flour	1 tbsp.
Sugar	1 tbsp.
Eggs	4 things.
Baking powder	1 tsp
Vanilla	0.5 tsp
For cream:
Milk	1 tbsp.
Eggs	1 PC.
Sugar	0.5 tbsp.
Flour	2.5 tbsp
Vanilla	0.5 tsp
Butter	50 g
For the glaze:
Cocoa powder	2 tbsp.
Butter	50 g
Milk	3 tbsp.
Sugar	7 tbsp

Recipe for the Enchantress cake

In a bowl, beat eggs with sugar with a mixer, add vanilla and baking powder. Gradually add flour, whisking with a mixer to prevent lumps from forming. Take a mold with a diameter of 24-26 cm, grease the inside with butter and lightly sprinkle with flour. Pour the dough into it and bake in an oven preheated to 180º for 30 minutes.

For the cream, mix milk with eggs in a saucepan, gradually add flour and vanilla, beat well with a mixer. Place the saucepan over low heat and, stirring constantly, bring the cream until thickened. Soften the butter at room temperature and add it to the thickened hot cream. Beat well with a mixer. Place in the refrigerator to cool.
Serving homemade “Enchantress” cake Remove the finished cake from the oven, cool on a wire rack and cut lengthwise into two parts. Apply chilled cream liberally to the lower part and cover with the upper part. For the glaze, combine cocoa powder and sugar in a small saucepan, add milk, stir until the sugar dissolves. Place the saucepan on the stove and bring to a boil.

Then turn the heat to low and cook with constant stirring until completely homogeneous. Add butter, softened at room temperature, into the hot glaze and stir well to form a smooth, shiny mass. Cover the cake with hot glaze and let it harden in the refrigerator for 3-4 hours, but best of all, overnight.

Before putting the “Enchantress” in the refrigerator, you can decorate the top of the cake with nuts, candied fruits, grated chocolate, almond petals or fresh berries. Serve with tea in the morning, cutting into portions. Bon appetit!

We are preparing a biscuit. Beat the eggs with sugar until the crystals are completely dissolved.

Then carefully stir in the flour.

Line a baking dish with parchment, put the dough in it, and bake in an oven preheated to 180*C until a toothpick is dry.

After 30-40 minutes the biscuit is ready.

Place the baked biscuit in the pan upside down on a wire rack and leave until completely cooled.

Separate the cooled biscuit from the walls with a sharp knife and carefully remove it from the mold.

Cut the biscuit lengthwise into two halves.

Prepare the custard. Mix flour or starch with half the amount of sugar.

Lightly beat the egg.

Add a mixture of sugar and flour or starch to the egg and stir until smooth.

If the consistency is slightly thick, the mass can be diluted with a small amount of cold milk.

Pour the milk into a saucepan, add sugar, vanilla, salt, put it on the stove and bring to a boil. While stirring, make sure that the sugar is completely dissolved.

In a thin stream, pour half of the hot milk into the egg mixture in several additions, stirring thoroughly each time.

Then, with constant intensive stirring, pour the egg mixture into the hot milk.

Place on the stove and, without stopping stirring, cook until thickened.

This is the kind of cream we should end up with.

Add butter to the hot cream and stir until completely dissolved and smooth.

Pour the finished cream into a bowl, cover it with cling film in contact, and put it in the refrigerator to cool.

Preparing the impregnation. To do this, dissolve sugar in water, bring to a boil, and cook for half a minute. After cooling, the impregnation is ready. If desired, you can add cognac to the cooled impregnation.

Beat the cold cream with powdered sugar in a chilled bowl using cold whisks until thick foam.

Combine whipped cream with custard base.

Soak the top and bottom cakes with syrup. The degree of impregnation is at your discretion.

Spread an even layer of custard onto the bottom crust and smooth it out with a spatula.

Place the soaked top cake on top of the cream, cut side up.

Place the cake in the refrigerator.

While the cake hardens, prepare the glaze. To do this, melt chocolate and butter in a water bath and stir until smooth.

Pour the glaze over the cake, spreading the drips evenly over the sides.

Place the cake in the refrigerator for several hours. The glaze should harden and the cake should be well soaked. Cut into portions and serve. Bon appetit!

The Enchantress cake is perfect for a holiday. If you just prepare it for tea, it will make your loved ones incredibly happy.

Recipe for sponge dough for the Enchantress cake

For the test you will need the following products:

5 eggs;
1.5 cups sugar;
1.5 cups flour;
baking powder.

Instructions

Break the eggs, separate the whites from the yolks and distribute them into two different containers.
Add 0.5 cups of sugar to the whites and beat into a thick foam.
Then add the remaining sugar to the yolks and grind. You can use a blender for these purposes. The result should be a very light, almost white mass.
The next step is to mix both parts of the future sponge cake - whipped whites and mashed yolks - in one bowl. Mix thoroughly until smooth.
Pour baking powder into 1.5 cups of flour (you don’t have to add it, but it makes the dough more fluffy and airy).
Gradually add flour and baking powder into the resulting egg mass, stirring constantly.
Beat the dough into a homogeneous mass. The dough is ready.
Line the baking pan with parchment and grease it a little with oil.
Pour the dough and put it in a preheated oven. Baking time is approximately 30-40 minutes.

Custard recipe for the Enchantress cake

The composition of the products for preparing the cream is very simple.

You will need:

1 glass of milk;
0.5 cups sugar;
1 egg;
2 tablespoons flour;
1 packet of vanilla sugar;
50 g butter.

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In one bowl, mix 1 glass of milk, 0.5 cups of sugar, vanilla sugar, 2 tablespoons of flour and 1 egg.
Beat until smooth.
Pour the resulting mixture into a saucepan where the cream will “brew” and place it on low heat.
Stir constantly so that no lumps form.
The readiness of the cream is determined by its thickening.
When it thickens, leave to cool.
After this, add butter and beat.

Recipe for chocolate icing for the Enchantress cake

For the chocolate glaze you will need:

1 tablespoon cocoa powder;
4 tablespoons sugar;
4 tablespoons milk;
50 g butter.

Cooking features

Melt the butter in a saucepan, then add milk and sugar.
Stir all the time.
After the sugar has dissolved, add cocoa and continue stirring until thickened.

The final stage of preparing the cake

Cut the sponge cake into two equal layers. You can use food fishing line, or you can use a wide, sharp knife.
Place the cream on top of the bottom cake and spread it over the entire cake.
Place the top cake on the bottom cake with cream (you can also cover it with a layer of cream, or you don’t have to cover it - if you wish).
Cover the cake with chocolate glaze (it is best to do it in two layers so that the cake or cream does not show through).

The Enchantress festive cake is a vivid memory from childhood; prepare it at home using our recipes and recommendations.

The original recipe for the famous Soviet cake “Enchantress” is one of the simple sponge cakes, but very tasty and tender. It combines a fluffy sponge cake, delicious butter custard and dark chocolate.

For the test:

Eggs - 4 pcs. (200 g)
Sugar - 200 g (1 glass of 250 ml)
Vanilla sugar - 1 tbsp. l.
Flour - 160 g (1 cup)
Baking powder - ½ tsp.

For cream:

Milk – 220 ml
Egg - 1 pc. (50 g)
Sugar - 100 g
Vanilla sugar - 1 tbsp. l.
Butter (room temperature) - 100 g
Flour - 2 tbsp. l. (with a slide)

For the glaze:

Black chocolate – 200 g
Vegetable oil - 20 g

Prepare the ingredients for the biscuit dough.

How to make sponge cake with butter custard:

Beat eggs with sugar and vanilla sugar into a fluffy elastic foam.

Mix the sifted flour with baking powder. Add flour to the beaten eggs in small portions and mix gently with a whisk.

Grease a baking dish with vegetable oil and sprinkle with flour, line the bottom with baking paper. Carefully pour the biscuit dough into the mold and bake the biscuit in a preheated oven for 30-35 minutes at 180˚C.

Check the readiness of the biscuit with a wooden stick - it should be dry.

Let the biscuit cool and remove it from the mold.

Prepare the ingredients for the butter custard.

Place the milk on the fire and bring to a boil, and in the meantime mix the egg, sugar and vanilla sugar.

Add sifted flour there and beat.

Pour in hot milk and whisk again.

Place the mixture over medium heat and cook without ceasing to stir. When the mixture begins to thicken and clump, reduce the heat to low and cook the cream until thickened, stirring constantly, 5-7 minutes. The mass should be thick, like porridge.

Remove the mixture from the heat, cool, add softened butter to the cold custard (room temperature), beat well with a mixer.

Cut the cooled biscuit into two parts.

Spread all the butter custard onto the bottom cake layer, smooth it out and cover with the second cake layer.

Melt the chocolate in a water bath and mix with vegetable oil.

Cover the top and sides of the sponge cake completely with chocolate. Place the sponge cake with butter custard in the refrigerator for 30-60 minutes.

In Soviet times, the “Enchantress” sponge cake was not decorated with anything, but you can decorate the cake as you wish.

Recipe 2: Enchantress birthday cake according to GOST

“Enchantress” cake (recipe with step-by-step photos) is very easy to prepare at home. It is based on a regular sponge cake and custard; with the proper skill and desire, baking it will not be difficult.

Ingredients for the dough:

chicken eggs - four pieces;
sugar – one hundred and fifty grams;
flour - one hundred and fifty grams;
baking powder - one teaspoon;
vanillin - a pinch.

Ingredients for cream:

chicken egg - one;
milk – two hundred and fifty milliliters;
sugar – ninety grams;
vanillin - a pinch;
flour - two tablespoons;
butter – fifty grams.

Ingredients for glaze:

cocoa powder - three tablespoons;
milk - six tablespoons;
sugar - four tablespoons;
butter – thirty grams.

Ingredients for impregnation:

sugar - one tablespoon;
water - one hundred milliliters.

Beat the eggs into a deep bowl, add sugar and beat everything with a mixer until white and fluffy.

Combine vanillin, baking powder and wheat flour in a separate container. Add the bulk mixture to the egg-sugar mixture in small portions. Mix everything with a spoon from bottom to top - the dough should be homogeneous and smooth.

Take a baking container, place parchment on the bottom and grease the sides with oil. Pour the dough into the mold. Preheat the oven to 180 C and place the biscuit in it for 25-30 min. Check readiness with a match or wooden stick.

Cool the cake and remove it from the mold.

Take a small saucepan and add sugar, vanillin and flour into it. Next, beat in the egg and mash all the ingredients.

Pour a quarter of a glass of milk into a saucepan and place it on the stove. Cook the cream over low heat, stirring it constantly. As soon as the first signs of boiling appear (large bubbles), pour the remaining milk into the saucepan.

Place the butter in a saucepan and stir until the mixture becomes homogeneous. Cool the cream.

Cut the biscuit into two parts, place one immediately on a plate. Combine hot water with sugar (it should completely dissolve), cool the liquid. Soak the layered crust.

Spread all the cream over the bottom layer.

Soak the second part of the cake with sweet water and cover the bottom part with it.

Make the glaze. Put sugar, cocoa, butter in a saucepan, pour in milk. Place over low heat and heat until smooth. Frost the top and sides of the cake.

Leave the cake in a cool place for three to four hours. During this time it will soak, after which serve it to the table. Bon appetit!

Recipe 3: Enchantress cake with butter cream

Unusual Enchantress cake. Unusual because most often this cake is prepared with custard. For the festive table we prepare a cake with butter cream with condensed milk.

For the test:

Wheat flour – 4 faceted glasses without top (520 g)
Sour cream – 2 cups (400 g)
Egg (small) – 6 pcs.
Lemon – 2 pcs.
Sugar – 2 tbsp. spoons
Baking soda – 1 teaspoon
For sugar syrup:
Water – ¾ cup
Sugar – ¾ cup
Food flavoring - to taste
Lemon juice – 1 teaspoon

For condensed milk cream:

Butter – 300 g
Condensed milk – 1 can (380 g)

For the glaze:

Airy milk chocolate – 2 bars (2×85 g)
Cream or baked milk – 50 ml

To grease the mold:

Butter or vegetable oil
Wheat flour

To prepare the dough, beat the whites into a stiff foam. Without ceasing to beat, gradually add sugar and lemon juice (reserve 1 teaspoon of juice for sugar syrup).

In another bowl, stir the yolks, sour cream, soda, condensed milk and sifted flour until smooth.

Add the prepared proteins to the resulting mixture.

Pour half of the dough into a greased and floured tall mold (tin diameter 23 cm).

Place the mold in an oven preheated to 190 degrees for 30-35 minutes, after which carefully shake the baked cake out of the mold, first separating it from the walls with a thin knife.

Pour the remaining half of the dough into a greased and floured pan and bake another cake.

To make sugar syrup, add sugar to boiling water, stir until the sugar grains disappear, skim off the foam and cool. Add flavorings and lemon juice to the cooled syrup.

Cool the baked cakes and cut each into two equal layers. Soak all 4 layers with syrup (for impregnation, use only well-chilled syrup and well-chilled products, otherwise the products may fall apart).

To prepare the cream, mash the butter in a bowl. Pour condensed milk into the butter in small portions, continuously whisking with a mixer until fluffy.

Coat three of the four resulting layers with cream (leave some of the cream for the sides of the cake), put them in the refrigerator for 30-60 minutes.

Place the butter cakes one on top of the other.

Spread the remaining cream over the sides of the cake.

Place the fourth cake layer on top and place in the refrigerator again for 30 minutes.

To prepare the glaze, heat the cream or milk, add the chocolate and melt over low heat, stirring constantly.

Spread warm glaze over top layer.

Decorate the cake with sweets, cookies, chocolate. Bon appetit.

Recipe 4, step by step: homemade Enchantress cake

Think. that most of you know this cake. It is not too high in calories compared to others, since there is no butter in the dough, and there is very little of it in the cream. The preparation is very simple, and any homemade cake is better than a store-bought one.

Eggs - 4 pcs
Sugar - 1 cup (volume 200 ml)
Flour - 1 cup.
Baking powder - 1 heaped tsp
Salt - ¼ tsp.
Vanillin
Oil for greasing the mold

Milk - 250 ml
Egg - 1 piece
Sugar: ½ cup.
flour - 2 tbsp. l without slide
Butter - 50 g
Vanillin

Impregnation:

Warm water ½ cup
Sugar 1 tbsp. l

Chocolate without additives - 50 g
Unscented vegetable oil 2-3 tbsp. l

Beat eggs with sugar and salt.

Mix flour with baking powder and vanilla, mix with eggs with a spoon.

Grease a 22 cm pan with butter and sprinkle with flour (1 tsp) or line with baking paper.

(Bakes perfectly in a slow cooker (I have a Panasonic) - “baking” program 1 hour)

Place the dough and bake for about 30 minutes at 180″

Cool the biscuit mixture on a wire rack.

Cut into two layers horizontally.

Wet each cake on the inside with ¼ cup. syrup for impregnation.

Leave the table. spoon of cream, place the rest of the cream on the bottom cake, cover with the second one on top.

Coat the surface with the remaining spoonful of cream (the glaze will lie more evenly).

Apply warm glaze on top. (it’s convenient to do this with a brush).

Leave for several hours to infuse.

Preparation of cream:

Mix flour with sugar and vanilla, add egg and mix.

Gradually add milk and mix thoroughly so that no lumps form.

Place the mixture on low heat and cook until thickened. (you can put it in the microwave 3-4 times for 1 minute - stir every minute)

Add butter to hot cream.

Preparing the glaze:

Break the chocolate into pieces, add butter and melt in a water bath or in the microwave (30 seconds at full power 2-3 times, stirring until the chocolate is completely dissolved).

Recipe 5: Enchantress - cake at home

Many people want to learn how to cook at home a cake no less delicious than the one sold on the shelves of pastry shops with the fabulous name “Enchantress”. Using this GOST recipe, you will prepare a cake that will even exceed the taste of the store-bought counterpart.

Cakes for the Enchantress cake:

180 g sugar
150 g butter
3 eggs
140 g flour
10 g baking powder
a pinch of salt

Custard for cake:

250 ml milk
160 g butter
90 g sugar
1 egg
2 tbsp. flour

Chocolate glaze:

100 ml milk
5-6 tbsp. Sahara
3 tbsp. butter
3 tbsp. cocoa powder

Impregnation for biscuit:

100-120 ml of clean water
3 tbsp. Sahara
1 tbsp. cognac or rum

Remove the butter for the biscuit from the refrigerator in advance (half an hour to an hour). Beat the melted softened butter with a mixer at high speed for 3-4 minutes.

Gradually add salt and sugar and knead until smooth at medium or high speed.

Beat in the raw eggs, beating thoroughly after each one.

Sift the flour and baking powder through a sieve and pour into the butter mixture.

Beat at high speed with a mixer.

Grease a baking dish with butter and sprinkle with semolina or flour, transfer the dough there and smooth it out. Bake the sponge cake for the “Enchantress” cake for 30-40 minutes at 180C. Remove the finished biscuit from the oven, cool and let it dry a little on a wire rack.

While the sponge cake is cooling, prepare the custard for the cake. Mix sugar with flour, egg, add 100 ml of cold milk and whisk until smooth.

Place the remaining milk on medium heat and boil.

As soon as the milk boils, pour it in a thin stream into the sugar-egg mixture, stirring the latter vigorously with a whisk.

Place the entire cream on the fire and simmer over low heat, stirring continuously, until slightly thickened.

Cover the finished cream with cling film and leave to cool to room temperature.

Remove the butter from the refrigerator and leave it warm or at room temperature while the cream cools. In an hour and a half it should become very soft.

Beat the butter until pale and creamy on high speed. Add a spoonful of cream and stir until smooth.

Thus, without ceasing to beat the butter, gradually add all the cream, stirring after each spoon. The cream for the “Enchantress” cake is ready.

Dissolve 3 tbsp in warm water. sugar and a spoonful of cognac, rum or brandy.

Carefully cut the cooled sponge cake lengthwise into 2 layers if you want a classic version, or into 3 layers if you want a taller cake. Brush the inside of each cake with syrup using a silicone brush.

Grease the bottom cake with cream (or half if you have 3 cakes) and cover it with the top cake. If you have three cake layers, then, accordingly, you need to grease the second cake with the remaining cream and cover it with the last cake.

Place the cake in the refrigerator for a while to cool.

Meanwhile, combine all the chocolate frosting ingredients in a small saucepan over medium heat. Continuously stirring the mixture with a whisk, heat the glaze until all ingredients are completely dissolved and the consistency is uniform.

Cover the cake with lukewarm glaze using a silicone brush and brush the sides. If desired, the top of the cake can also be decorated with melted chocolate.

Leave the cake for another 4-6 hours, or better yet overnight, to soak the sponge cakes with cream and for the glaze to harden. Cut the finished “Enchantress” cake into portions and serve. Enjoy your tea!

Recipe 6: cake with Enchantress glaze (step by step)

Enchantress cake is a simple recipe, it is a sponge cake with custard and chocolate icing. Delicious and beautiful cake!

This makes a delicious cake! The most airy sponge cake, delicate custard and chocolate glaze - this combination truly enchants with its taste!

For the sponge cake:

4 eggs;
1 cup of sugar;
1 cup flour;
packet of baking powder for dough

For the custard:

1 glass of milk;
half a glass of sugar;
1 egg;
a bag of vanilla sugar;
2.5 tablespoons flour;
50 g butter.

For chocolate glaze:

50 g butter;
4 tablespoons sugar;
4 tablespoons milk;
2 teaspoons cocoa powder.

Beat eggs at room temperature with a mixer with sugar, start at low speed and slowly increase to the highest speed until the mass becomes fluffy and thick.

Sift the flour mixed with baking powder into a bowl and mix with a spoon from bottom to top.

While we are preparing the dough, it is advisable that the springform pan is already ready - the bottom is covered with parchment, greased with a little vegetable oil (and the sides too), and the oven is already warming up, because the sponge cake should be placed in a warm place!

Pour the dough into the mold and put it in the oven. I have a gas oven and bake biscuits when the thermometer needle is approximately between the 3rd and 4th divisions. I still don’t know exactly how many degrees it is, but I believe it’s about 220 C.

We carefully look into the oven, opening the door slightly (the sponge cake is capricious, delicate and does not really like to be peeked at). If it approaches quickly and the middle is liquid, the light is a little smaller, but not too much so that it doesn’t fall. If it approaches slowly, increase it a little. My sponge cake rose very well, although then it sank a little in the middle, but despite this, it turned out very fluffy and airy.

Bake the sponge cake for about 30-40 minutes, until fluffy, golden brown and a dry wooden stick when tested.

Let it cool completely so as not to bruise it, then carefully remove it from the mold and cut it into two layers with a wide sharp knife.

Prepare the custard. Beat milk, sugar, vanilla sugar, egg and flour with a mixer. Place the saucepan on low heat and cook until the cream thickens. Stir regularly, otherwise it will form lumps! A little trick: it’s much more effective not to stir with a spoon, but to beat with a mixer, right in the pan.

Place the pan with the thickened cream in a container with cold water, and when it cools down, add the butter and beat with a mixer. The custard for the cake is ready.

Place the cream on the bottom cake layer, level it with a spoon, and cover with the top cake layer.

To prepare the chocolate glaze: melt the butter in a saucepan, add sugar and milk, and when the sugar has dissolved, sift the cocoa. The icing for this recipe is shiny and fits well on the cake. Advice - it is better if the glaze is thick, because liquid glaze is very strongly absorbed into the biscuit. It's delicious, but the layer of glaze is thin and the cake shows through it. If you want it to be prettier, you can cover it with a double layer of glaze.

Drizzle the cake with chocolate glaze. You don’t even have to wait to try it - the cake is soaked instantly, it’s so tender.

Recipe 7, simple: Enchantress cake in a slow cooker

Butter - 100 grams
Milk 0.5% - 1 glass
Premium wheat flour - 2 cups
Chicken egg - 5 pieces
Baking powder - 10 grams
Sugar - 1.5 cups
Vanillin - 1 package
Cocoa powder - 1 tablespoon

Beat 4 eggs with sugar (1 cup), add 1 cup flour and baking powder. Whisk everything.

Coat the multicooker pan well with butter. Place the dough into it.

Bake for 60 minutes (Baking mode). Turn off the multicooker and let the cake sit for 10 minutes. Open the lid and cool slightly. Remove the cake and cut into three parts.

In a deep bowl, beat flour (2.5 cups), 1 glass of milk, 1 egg, half a glass of sugar and vanilla. Place the mixture on low heat until the mixture thickens, stirring continuously. Place pieces of butter into the hot cream and beat with a mixer. Cool the cream.

Coat the cake layers with cream.

For the glaze: mix milk (4 tablespoons), 2 tbsp. spoons of sugar and 1 table. lie cocoa. Place the mixture on low heat and cook until thickened, then add 50 grams of butter and knead everything. Cool the glaze a little.

Grease the “Enchantress” cake in a slow cooker with glaze on top and sides, and then put it in the refrigerator. Invite all those with a sweet tooth!

Recipe 8: how to make the Enchantress cake (with photo)

Everyone remembers the taste of this famous vanilla-flavored cake from childhood. Today I will tell you a recipe for a very quick and very tasty Enchantress cake. The sponge cake turns out airy, and the cream is the most delicate. And most importantly, this recipe will not take up a lot of your time and the ingredients can be found in any home.

FOR GLAZE

Cocoa powder 3 tbsp. spoons
Butter 50 grams
Granulated sugar 4 tbsp. spoons
Sour cream 20% fat 4 tbsp. spoons
Vanillin 0.1 teaspoon

FOR CREAM

Chicken egg 1 piece
Premium wheat flour 2.5 tbsp. spoons
Butter 50 grams
Milk 1 glass
Granulated sugar 0.5 cups

FOR TEST

Chicken egg 5 pieces
Premium wheat flour 1 cup
Granulated sugar 1 cup
Baking powder 1 teaspoon
Vanillin 0.1 teaspoon

To make the cake fluffy, we will prepare a baking dish in advance. To prevent the biscuit from sticking to the mold, grease it with butter or margarine and sprinkle flour on top throughout the entire mold.

Let's prepare the dough. Beat the eggs with sugar and vanilla until a white, stable foam forms.

Add baking powder to the mixture of eggs, sugar and vanillin. Next, add flour in small portions and mix at high speed with a mixer. The dough is ready. This dough recipe is perhaps the most win-win. The sponge cake always turns out airy and soft, the main thing is to beat the eggs and sugar well.

Place all the dough in the prepared form and place in an oven preheated to 180 degrees for 30 minutes.

While the cake is baking, prepare the cream. In a separate bowl, mix the egg, sugar, vanillin, milk and flour using a mixer.

Place on low heat and heat, stirring continuously until thickened.

When the cream thickens, transfer it to a mixing bowl and add butter. Mix at high speed with a mixer.

The cream is ready. We send it to cool in a cool place.

The biscuit is ready. We determine the readiness of the biscuit with a toothpick or match. If the toothpick comes out dry, the cake is ready. Under no circumstances remove the finished biscuit from the oven, otherwise it will fall off. Open the oven door slightly and let the cake cool for 15 minutes.

Cut it into two layers and leave to cool until completely cooled.

While the cream and sponge cake are cooling, prepare the glaze. To do this, cut the remaining butter into pieces and put it on low heat to melt.

When the butter has completely melted, add sour cream, sugar, cocoa and vanillin. Stirring constantly, heat the glaze until the sugar is completely dissolved.

Before it reaches a boil, turn off the heat. The glaze is ready.

Let's start decorating the cake. On the cooled sponge cake, spread all the cooled cream and spread it evenly throughout the cake with a knife. Place the second part of the biscuit on top. Pour glaze onto the assembled cake layers and spread throughout the cake. The cake is ready. We send it to a cool place for 3-4 hours so that the biscuit is soaked. Bon appetit!

Recipe 9: Enchantress with cognac and chocolate

The main feature of this dish is that it is easy to prepare at home. However, for more variety, you can involve your family in preparing the dessert.

Flour – 160 grams.
Chicken egg – 5 pieces, medium size.
Sugar – 250 grams.
Milk – 300 milliliters.
Butter – 110 grams.
Cream – 160 milliliters, 35% fat.
Vanilla sugar – 10 grams.
Salt - half a tablespoon.
Powdered sugar – 25 grams.
Water – 3 tablespoons.
Cognac – 1 tablespoon (to taste)
Chocolate – 100 grams.

First you need to prepare a biscuit. Break 4 eggs into a blender bowl, without separating the white and yolk, and beat them.

Pour sugar in there and get a drawing mass.

Then you need to stir in the flour.

Knead thoroughly with a spatula.

Our sponge cake will have a diameter of 24 centimeters, so we take the appropriate mold and pour the resulting mass into it.

For an aesthetically smooth workpiece, you can rotate the dishes several times.

Place in the oven, which we preheat to 180 degrees. 30-40 minutes will be enough. Determine readiness with a toothpick.

Remove from the pan and then cut in half.

Now let's move on to the custard base. First, beat the egg.

Then mix flour and 40 grams of sugar, and add this mixture to the eggs. Beat thoroughly with a whisk.

If the base is very thick, you can add one and a half tablespoons of milk.

This is what we should end up with.

Pour the remaining milk into the pan, regular and vanilla sugar, and salt.

Place the pan on the stove until it comes to a full boil. Make sure that the sugar is completely dissolved and no lumps form.

Afterwards, gradually pour into the beaten egg mixture, until it reaches halfway.

Then you need to do the opposite action, i.e. Pour the mixture into a saucepan with milk and put it on the stove again. Cook until thickened, stirring constantly.

We get a cream, to which we add butter and mix thoroughly. Afterwards, cover the resulting mixture tightly with film and place it in the refrigerator.

Impregnation of the cake according to GOST is prepared as follows - take three tablespoons of water, two tablespoons of sugar, mix and boil. You can also add a tablespoon of cognac there if you wish.

Transfer the custard base into a bowl. Separately, whip the chilled cream, add powdered sugar and beat to the desired consistency.

Then mix the base and cream with a spatula.

Now take the first part of the biscuit (the top part can be placed down) and coat it with impregnation.

Apply the cream evenly and smooth it out.

Separately soak the second cake from the cut side.

We put it on top. Place in the refrigerator.

The top of the cake is covered with chocolate glaze.

Take 100 grams of chocolate and 60 grams of butter.

Heat gently until smooth.

Pour over our dish and level it out.

To harden, leave it in the refrigerator for several hours.

The classic cake is ready!

The “Enchantress” cake is one of the simplest sponge cakes, but despite the simple and few ingredients, the cake turns out very tasty and tender, it perfectly combines a fluffy sponge cake, delicious custard and dark chocolate - an excellent dessert, both for a holiday and and for a special occasion. So feel free to take the “Enchantress” cake recipe to your collection of budget recipes, you will certainly need it.

Ingredients:

biscuit dough:
6 pcs. eggs
1.5 tbsp. flour
1.5 tbsp. Sahara
1 tsp vanilla sugar
custard:
4 yolks
2 glasses of milk
4 tbsp. Sahara
2 tbsp. heaps of flour
2 tbsp. liqueur or cognac
1 tsp vanilla sugar
chocolate glaze:
150 gr. dark chocolate
50 gr. butter
50 ml. milk

Sponge cake for the Enchantress cake

6 eggs make a large, tall and beautiful sponge cake. If your plans include baking a small cake, then take 4 eggs, 1 glass of sugar and 1 glass of flour, but you should not reduce the amount of cream)))))
So, first of all, measure out the required amount of flour, be sure to sift the flour. Add vanilla sugar.

Prepare dishes for beating eggs. The dishes must be clean and dry.
We also need a mixer or blender with a broom attachment. If you have a powerful mixer or blender, you can immediately beat the eggs without separating them into whites and yolks.
So, let's take fresh eggs. Fresh eggs always have transparent whites that are easily separated from the yolks.

Start beating the eggs on low speed. Then increase the speed and add sugar in portions.

Beat the eggs with sugar until they increase in volume and reach a creamy light mass. This takes approximately 15-20 minutes, depending on the power of the mixer.

If the mixer or blender is low-power, then it is better to separate the whites from the yolks and beat them separately. How this is done is described in detail.
Add flour to the beaten eggs a little at a time. Mix gently using a spatula (you cannot use a broom, it shrinks the dough too much). We stir without fanaticism, using movements from bottom to top. As soon as the flour is mixed with the eggs, stop stirring.

Pour the dough into the prepared form. I have a springform pan with a diameter of 24 cm. We put parchment on the bottom of the pan.

Immediately place the pan with biscuit dough in a well-heated oven. Turn on the oven in advance, set the temperature to 200°C, and heat for at least 15-20 minutes.
We bake the biscuit at a temperature of 180°C (preferably in the “convection” mode, if available). Do not open the oven during baking, as the flow of cold air will shrink the sponge cake. Bake a sponge cake from 6 eggs for 35-40 minutes, bake a sponge cake from 4 eggs for 25-30 minutes. We adapt the time and temperature to suit the specific oven.

Remove the finished biscuit from the oven, let it cool slightly, and remove the mold.

The sponge cake for the Enchantress cake should be cut into two layers, but this should be done after the sponge cake has completely cooled, after 8 hours.
We cut the biscuit using a sharp knife or fishing line (thick thread), after making a shallow side cut. If you have questions about how to cut the sponge cake, look at this recipe.

We leave the cakes for a while and prepare the custard for our cake according to the French recipe.

Custard for the Enchantress cake

So, add sugar to the egg yolks. Using a regular broom, mix the yolks with sugar.

Add flour, heap spoonfuls, mix with a broom. If it turns out to be a thick mass, no problem.

Add liqueur or cognac and stir. Don’t worry about the alcohol, during the preparation of the cream the alcohol will completely evaporate, so even small children can eat the “Enchantress”.

Pour in 1 glass of milk, mix well with a broom so that there are no lumps left. Add a spoonful of vanilla sugar.

Pour the egg-milk mixture into warm milk. Without ceasing to stir, heat the mixture over the fire. Keep the heat low and use thick-bottomed dishes to avoid the cream from burning.

Cook the cream until it thickens. Let the cream cool.

Assembling the Enchantress cake

We soak the first cake with either sweet syrup or liqueur half diluted with water. I use Amaretto, I like the taste and aroma of almonds. The amount of impregnation depends on personal taste. If you like dry cakes, then there is less soaking, but usually biscuits are soaked quite heavily.

Add all the custard we prepared. Just in case, to prevent the cream from running away, you can put on the side of the mold.

We saturate the bottom side of the top sponge cake well. Place the soaked side on top of the cream. Press lightly so that the cream is evenly distributed.

Soak the surface of the cake with syrup. Place in the refrigerator for a couple of hours to allow the custard to set.

Chocolate frosting for cake

Heat the milk, butter and dark chocolate in a water bath and stir. As soon as we get a homogeneous chocolate mass, remove the chocolate and cover the cake with it. We distribute the main part over the surface of the cake so that it turns out smooth and beautiful, and coat the sides of the cake with the rest.

That’s basically all, the Enchantress sponge cake is ready. Place in the refrigerator overnight so that the biscuit is soaked and the chocolate glaze hardens.
If desired, the surface of the cake can be decorated with nuts, a pattern made of white chocolate, or, as in my photo, a design can be drawn using a sugar pencil (powdered sugar + water). Although, you don’t have to bother, since the classic “Enchantress” cake is simply covered with chocolate glaze.