Enchantress cake with white icing. How to make the Enchantress cake: step-by-step recipe. How to make a cake in a slow cooker

“The Enchantress” is a cake from childhood, with a pleasant delicate taste, which is easy to repeat even for a schoolgirl. The bottom layer of the cake soaks up wonderfully, but the top one can turn out a little dry, so don’t neglect the soaking: you can make the simplest one, from water and sugar.

The usual sponge cake with 4 eggs:

• Flour - 150 g
• Sugar - 150 g
• Eggs - 4 pcs
• Baking powder - 1 tsp.
• Vanilla - 1 tsp.

For cream:

• Egg - 1 pc.
• Sugar - 90 g.
• Vanilla sugar - 1 sachet (10 g)
• Flour - 2 tbsp. l.
• Vanilla - 1 tsp. or vanilla sugar (1 tbsp.)
• Butter - 50 g.
• Milk - 250 -300 g

For the glaze:

• Cocoa powder - 3 tbsp. l.
• Granulated sugar - 4 tbsp. l.
• Butter - 30 g.
• Milk - 6 tbsp. l.

To soak the cakes:

• Granulated sugar - 1 tbsp. l.
• Water – 100 ml

How to make the “Enchantress” cake (recipe with photos step by step)

All ingredients must be warm, so remove the eggs from the refrigerator in advance. Break four eggs into a wide bowl in which it will be convenient to beat. First, turn on a low speed, gradually increase, reaching the maximum.

When the egg foam becomes fluffy, you can start adding granulated sugar. Add in a thin stream without stopping whisking (you can only reduce the speed while adding sugar).

Do not pour sugar on the mixer whisk to prevent it from flying around!

Thus, mix in all the granulated sugar without any residue. If sugar is added in one go (all 150 g at once), it will settle to the bottom and will not be able to dissolve well in egg mixture. So add it gradually. You can place a glass next to a bowl of dough and add a tablespoon at a time.

Turn on the mixer at high speed and beat for another 8-10 minutes until thick.

Add vanilla extract (1 tsp) to well-beaten eggs with sugar. You can put a small bag instead of vanilla vanilla sugar(10 g).

In a separate bowl, mix flour (150 g) and baking powder (1 tsp), you can sift them together several times so that they are better distributed among each other.

Then, using gentle movements, add the dry ingredients to the dough (do not use a mixer, mix with a spatula or hand whisk).

Grease a baking dish (mine is 18 cm in diameter) with a piece of butter and dust with flour. Shake off the remaining flour so that all the walls and bottom of the mold are covered with a thin layer of flour.

Pour the dough into the mold and send it to a preheated oven for 30-35 minutes to bake at 180 C.

Depending on the power of your oven, you may need more or less baking time. After 25 minutes, you can check the biscuit for readiness by piercing it with a wooden stick in the very center - it should come out dry from the center. Ready-made sponge cake Remove from the oven, let cool in the pan for 10 minutes, then remove and let cool completely on a wire rack.

On my website there are all sorts of errors when baking sponge cakes: they do not rise, they fall in the oven and other problems and solutions are discussed in it.

Preparing cream for the Enchantress cake

The secret of the delicious “Enchantress” is the combination of fluffy sponge cake and delicate custard. To prepare, mix granulated sugar (90 g), vanilla sugar (in the photo it is dark, since I use sugar with natural vanilla), flour (2 tbsp) in one saucepan.

Add the egg and stir using a spatula or hand whisk. Add 1/4 of the milk and stir again until smooth.

Place on the fire and, stirring, bring to a boil. When the first bubbles appear, pour in the remaining milk. Stir vigorously and run a spatula along the bottom of the pan so that the cream does not burn.

As soon as the cream thickens, remove from heat and let cool to room temperature. Whisk butter and combine with the main cream (you can skip the step of adding oil, the cream will become lighter).

To prevent the cream from becoming crusty, cover it cling film“VKontakte”, as shown in the photo above. The cream should be in complete contact with the film, there should be no gap.

How to make chocolate icing

Mix milk, granulated sugar, cocoa powder in a saucepan (it must be sifted first). Heat over low heat until thickened, then add a piece of butter.

Assembling the Enchantress cake

Cut the biscuit into two layers using a saw blade or pastry thread. Place a small amount of cream on a plate to secure the crust. We spread the first cake layer, then all the custard.

Attention! You can soak the sponge cake layers before assembling the cake! To do this, mix 1 tbsp. l. sugar with 100 ml. hot water, cool. Coat each layer with a pastry brush.

Using a spatula, smooth the cream over the entire surface of the cake, then cover with the second sponge cake.

We cover chocolate icing Flatten the cake with a spatula. To prevent the glaze from spreading too much, you can cool it a little before assembling the cake.

Let the cake sit overnight in the refrigerator. Cut and serve for tea!

Bon appetit!
Please share how you liked this cake! I am very pleased to receive feedback on the recipe from you. I'm waiting for photos of the cakes, and if you post them on Instagram, please indicate the tag #pirogeevo or #pirogeevo so that I can find your photos on the Internet. Thank you!

The “Enchantress” cake is one of the simplest sponge cakes, but despite the simple and sparse composition of ingredients, the cake turns out very tasty and tender, it perfectly combines fluffy sponge cake, delicious custard and dark chocolate - an excellent dessert, both for a holiday and for a special occasion. So feel free to take the recipe for the “Enchantress” cake into your treasure chest. 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. U fresh eggs The white is always transparent and easily separated from the yolks.

• We begin to beat the eggs at 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.

• Form with biscuit dough Immediately place 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 it, sponge cake The sorceress 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, or a pattern can be made from white chocolate or, as in my photo, draw an ornament 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.

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.

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.
Innings homemade cake“Enchantress” Ready cake Remove from the oven, cool on a wire rack and cut lengthwise into two pieces. 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, cut into portioned pieces. Bon appetit!

The recipe for the “Enchantress” cake includes simple and affordable ingredients, which in the course of simple technological processes transform into delicious dessert. Even a novice housewife can recreate this delicacy in her kitchen, and it’s even better to involve children in this exciting activity. They will love this activity.

The Enchantress dessert was introduced into mass production as a shelf-stable sponge cake. For the first time, red boxes with ancient Russian gold monograms in which “The Enchantress” was sold appeared on store shelves in 1975.

Since then, housewives have tried to reproduce this cake in their kitchens. And I must say, they succeeded, because all the components of baking are simple and prepared from available products.

So, the composition of the classic biscuit includes:

• 5 eggs;
• 200 g sugar;
• 160 g flour;
• 5 g baking powder (can be replaced with 3 g slaked soda).

For the custard layer between two layers of biscuit you will need:

• 250 ml milk;
• 100 g butter;
• 125 g sugar;
• 2 eggs;
• 50 g flour;
• 2-3 g vanillin.

For a thick layer of icing covering the top of the cake, you need to take:

• 100 g extra dark chocolate;
• 75 g butter.

Recipe according to USSR GOST step by step:

1. Place the eggs and sugar into the bowl of a planetary mixer or a suitable container for working with a handheld device. Mix everything for a long time and thoroughly, almost white and until a significant increase in the original volume.
2. Then very carefully stir in the flour and the baking powder. Line the bottom and sides of the mold (∅ 22 cm) with parchment, pour the dough into it and bake one fluffy sponge cake (baking temperature - 180℃, duration - 30-40 minutes).
3. Cool the baked goods in the mold, then carefully remove it, wrap it in film and send it to lie overnight in the refrigerator. After the cake has rested, spread it into two equal layers.
4. Place sugar, half the recipe amount of milk, an amount of butter and vanillin on the stove. Stir the rest of the milk with the eggs and flour until smooth. Pour the boiled milk-butter syrup in a thin stream into the cold egg-milk mixture.
5. Then return the cream to the stove and boil until creamy, remembering to mix it carefully so as not to burn. Allow the finished mixture to cool to room temperature. Place the cream on one layer of sponge cake and smooth it out, cover with the second cake layer and place in the refrigerator for 40 minutes.
6. For the top coating, melt the chocolate and butter in a steam bath or microwave oven. Then cover the well-chilled cake and return it to the refrigerator for at least 4 hours.

If desired, the cake can be decorated with edible cream flowers on top of the glaze. For decoration, use protein-oil or butter cream on condensed milk.

Cooking in a slow cooker

Biscuit dough is very capricious. This is probably why they say you shouldn’t bake biscuits when you’re in a bad mood.

But even a novice housewife will get a fluffy and tall sponge cake if you cook it in a slow cooker using:

• 4 eggs;
• 180 g sugar;
• 165 g flour;
• 6 g baking powder.

You can prepare the cream as a classic custard or use a simple, but delicious recipe butter filling with sugar syrup.

You will need to mix:

• 100 g butter;
• 60 g sugar;
• 60 ml water.

The glaze to cover the dessert can be made from chocolate or made from cocoa powder.

Ingredients:

• 100 ml milk;
• 120 g sugar;
• 60 g butter;
• 90 g cocoa powder.

How to make a cake in a slow cooker:

1. Using a mixer, prepare biscuit dough. Place a parchment circle of the appropriate diameter on the bottom of the multipan, grease the walls with a piece of butter and dust with flour. Pour the dough into a bowl and cook in baking mode for 1 hour.
2. Turn off the device and do not open the lid for another 10-15 minutes. Then cool in a multi-pan. The cooled cake is carefully removed from the mold and cut into two layers.
3. Make syrup from sugar and water. It does not need to be boiled to any consistency; all the sweet grains must be dissolved. Beat the soft butter with a mixer, adding room temperature syrup a tablespoon at a time. Ready cream generously coat the cakes. Place the cake in the refrigerator.
4. Meanwhile, cook the glaze by mixing all its components and simmering them over the fire until smooth and the consistency of sour cream. Drizzle frosting over cake from refrigerator.

To make the glaze lie on the cake more evenly, you can coat it with a thin layer apricot jam before cooling. This slight deviation from the classic recipe will be especially appropriate if you cook the glaze yourself.

With mascarpone

Italian cream cheese mascarpone fits perfectly into the Enchantress cake recipe.

To prepare such a modern version of dessert, you should bake a classic sponge cake, for example, according to a recipe from GOST, and prepare the cream from the following list of ingredients:

• 200 ml milk;
• 100 g sugar;
• 1 egg;
• 40 g flour;
• 200 g mascarpone or other cream cheese.

How to cook “Enchantress” with mascarpone:

1. Mix sugar with flour, beat in a raw egg and grind until smooth. Next, dilute everything with cold milk and send to moderate heat. Actively stirring the mixture, boil it until the consistency of sour cream.
2. Using an electric mixer, beat the chilled mascarpone, adding the same cold custard base a tablespoon at a time. Distribute the resulting cream between two layers of sponge cake. Top the cake with a thick layer of chocolate and butter icing or heavy cream.

Traditionally, this cake consists of two layers of sponge cake, but if there is too much cream, and the sponge cake is so fluffy that it can be cut into three layers without much difficulty, then you can make two cream layers.

Recipe from Irina Khlebnikova

Famous food blogger Irina Khlebnika offers her sorceress recipe, the highlight of which is custard filling not with butter, but with heavy cream. Thanks to this, it turns out more tender and soft.

For a biscuit base with a diameter of 24 cm you need to take:

• 4 eggs;
• 120 g sugar;
• 120 g flour.

The composition of custard with cream includes:

• 300 ml milk;
• 1 egg;
• 30 g flour or starch;
• 80 g sugar;
• 8 g vanilla sugar;
• 2.5 g salt;
• 50 g butter;
• 150 ml heavy cream for whipping;
• 20 g powdered sugar.

The proportions of the ingredients for the glaze are 100 g of dark chocolate and 60 g of butter.

Sequence of actions:

1. Foam the eggs with sweet crystals until they reach the consistency of drawing mass - the trace of the flowing mass should not quickly disappear from the surface. Then, using gentle folding movements, stir in the flour and baking powder.
2. Cover the bottom of the springform pan with parchment; do not grease the sides with anything. Pour the dough into the mold and bake for 30-40 minutes at 180-190 degrees. Cool the finished biscuit in the pan on a wire rack, turning it upside down so that the cake in the center does not fall off.
3. Cook a custard base from milk, sugar, salt, eggs and flour. Place a piece of butter into the hot mass, just removed from the heat, and stir until smooth. Cool the cream to room temperature, covering it with cling film in contact.
4. Whip cream with powdered sugar until peaks form and stir into the custard base in two or three batches. Next, layer the sponge cake, cut lengthwise into two layers, with cream and cover with chocolate and butter glaze.

In order for the icing to lay down in an even layer and not just run off the cake, it must be well pre-cooled. If the butter and chocolate mixture becomes too thick, you can thin it out a little with warm heavy cream.

From bird cherry flour

Dried bird cherry berries ground into powder acquire discriminating taste almonds So, why not add this touch of flavor to the Enchantress cake recipe?

In this case, the ratio of almond and wheat flour, as well as other ingredients, will be as follows:

• 4 eggs category C0;
• 180 g sugar;
• 100 g wheat flour;
• 60 g bird cherry flour;
• 5-7 g baking powder.

To prepare the cream and glaze for decoration you will need:

• 200 ml milk;
• 1 egg;
• 100 g white crystalline sugar;
• 8 g vanilla sugar;
• 25 g corn or potato starch;
• 170 g 82% butter (100 g for cream, and the rest for glaze);
• 70 g extra dark chocolate.

Baking algorithm:

1. Biscuit with bird cherry flour is baked in the same way classic recipe. Beat the eggs whole with sugar. Carefully stir into the resulting mass a mixture of two types of flour and baking powder, sifted through a sieve.
2. The cake is baked in a springform pan 20-22 cm in diameter under the same temperature conditions as a regular sponge cake. They let it cool and “ripen” in the refrigerator, and then divide it into two layers.
3. For the cream, brew the milk with a mixture of starch, sugar and eggs. Place butter at room temperature into the prepared warm base and beat everything with a mixer. Next, all that remains is to assemble the cake and cover its sides and top with glaze.

Sometimes it happens that lumps form in the custard or the taste of flour or starch is felt. To prevent this from happening, you need to continuously stir the base during brewing and boil it for 1-2 minutes after boiling. If there are already lumps, then the cream just needs to be rubbed through a fine metal sieve.

Simple sponge cake recipe

The “Enchantress” sponge cake is extremely simple in its composition and preparation technology. But, as lovers of this dessert will confirm, simply does not mean not tasty.

For this reason, many different easy-to-prepare and extremely appetizing variations of this delicacy have appeared, for which you need to prepare:

• 5 eggs;
• 225 g sugar;
• 8 g vanilla sugar;
• 190 g flour;
• 250 g butter;
• 150 g condensed milk;
• 50 g halva.

Bakery:

1. Make biscuit dough using 5 eggs and prepare one fluffy cake from it, which you can then cut into three thinner ones.
2. Beat the butter, softened to a creamy consistency, together with the condensed milk. Grate the halva on a fine grater, add to the other ingredients and beat everything again.
3. Layer the cake layers with filling and arrange them into a cake, which is topped with chocolate icing or prepared with cocoa powder.

To make the baked goods more juicy, after cutting, the sponge cake can be soaked in syrup with the addition of a small amount of alcohol or a mixture of condensed milk and drinking water in equal quantities.

In this regard, why not make cream for the Enchantress cake with a refreshing lemon flavor, for which you will need:

• 120 ml lemon juice;
• 5 g lemon zest;
• 4 yolks;
• 165 g sugar;
• 55 g starch;
• 110 g butter.

Progress:

1. Bake and let ripen classic sponge cake made from 4 eggs. Then, using a long bread knife-saw, cut it into 2-3 layers.
2. Wash the lemons thoroughly. For this amount of juice and zest you will need three medium lemons. Using a fine-hole grater, remove the zest from one lemon, then squeeze out the required amount of juice from all the citrus fruits.
3. Grind the yolks with sugar and starch, pour in the resulting mixture lemon juice, add zest and cook until it reaches the consistency of sour cream over moderate heat. Strain the hot custard base through a fine metal sieve and combine with the butter. Place the cream, like the biscuit, in the refrigerator overnight.
4. Ready stable lemon cream distribute into a layer between biscuit layers. Assembled cake cool and frost with a mixture of melted butter and chocolate.

Chocolate goes well with the taste of cherry berries, so you can prepare another version of curd using the same recipe, but with cherry juice. You can add a pinch of cinnamon to it for flavor.

Sold in pastry cake The Enchantress was not distinguished by its elegant decor. For homemade baked goods You can also make a simple but effective decoration - chocolate leaves. Cover the leaves with melted chocolate of three colors (black, milk and white) (washed dry ones will do). bay leaves), then carefully remove them and beautifully arrange the chocolate slices like a wreath around the cake.

The Enchantress cake is a frequent guest on the shelves of confectionery stores. Anyone can afford to buy such a dessert for tea if they wish. But the taste of a store-bought cake will never compare with one made at home. It is enough to choose fresh, high-quality products and spend a little time preparing them to make a popular dessert yourself. Even a novice pastry chef can handle the “Enchantress” cake, because all the processes involved are extremely simple and understandable.

The basis of the Enchantress cake is made using ordinary sponge cakes. To do this, mix flour, sugar and eggs. Soda, baking powder or vanillin are also sometimes added. The dough turns out liquid, so there is no need to knead or roll it out. Biscuit cakes bake very quickly.

Another integral feature of the Enchantress cake is milk custard. It also contains eggs, butter, flour, sugar or powdered sugar. Prepare the cream in a small saucepan, stirring constantly, gradually adding the desired ingredients.

Traditionally, the Enchantress cake is decorated with shiny chocolate icing. According to GOST, it is prepared from butter, milk and cocoa powder. You can also use chocolate bars, replace milk with water or sour cream, add starch or flour for thickness.

Assembling the Enchantress cake is very simple - cut the sponge cake into several layers and generously grease them custard. The finished dessert is poured with glaze. You can also sprinkle the cake with crushed nuts, powdered sugar, coconut flakes or colored confectionery powder. You can draw a variety of designs on the icing using a fork or toothpick.

This recipe is perfect for those who consider themselves true fans. classic cake"Sorceress." It will be very reminiscent of store-bought, but with due diligence the dessert will turn out even tastier. For baking sponge cakes You will need a round mold with a diameter of 25 centimeters.

Ingredients:

• 1 ¼ cups flour;
• 2 cups sugar;
• 5 eggs;
• 100 g butter;
• 2 tbsp. l. cocoa powder;
• 1 ¼ cups milk;
• 1 tsp. baking powder;
• 1 tsp. vanilla.

Cooking method:

1. Beat eggs (4 pcs.) with a glass of sugar until fluffy foam.
2. Add half a spoon of vanilla and baking powder to the same bowl, mix again until smooth.
3. Continuing to beat the dough with a mixer, gradually add sifted flour (1 cup).
4. Grease a baking dish with butter and sprinkle the bottom with a little flour.
5. Pour the biscuit dough into the mold, bake the cake for half an hour at 180 degrees.
6. Pour a glass of milk into a saucepan and beat in the egg, mix with a whisk.
7. Add 2 tablespoons of flour and the remaining vanilla, lightly beat everything with a mixer.
8. Place the saucepan with the cream on the stove and, constantly stirring the cream, cook it until it reaches a thick consistency.
9. Soften half the butter, add to the cream and mix everything again using a mixer.
10. Cool the finished biscuit, then cut it lengthwise into two equal parts.
11. Spread the bottom cake with custard and cover with the top of the sponge cake.
12. In a small saucepan, combine the remaining milk, sugar and cocoa.
13. Stir the mixture until all the grains are completely dissolved, then bring the liquid to a boil.
14. Cook the glaze over low heat until smooth, remove from heat and add butter.
15. Mix the glaze well again and cover the Enchantress cake with it.
16. Leave the cake in the refrigerator overnight.

Interesting from the network

Cake "Enchantress" in a slow cooker at home

Today, many housewives prefer to bake cake layers in a slow cooker. This is how they turn out beautiful round shape, do not burn and rise well. You can also use a kitchen assistant in the case of the “Enchantress” cake. IN classic recipe no impregnation is used, but it will make the biscuit softer and juicier.

Ingredients:

• 4 eggs;
• 1 ½ cups sugar;
• 1 ¼ cups flour;
• ¼ tsp. salt;
• 1 tsp. baking powder;
• 6 g vanillin;
• 250 ml milk;
• 80 g butter;
• ½ glass of water;
• 3 tbsp. l. vegetable oil;
• 50 g chocolate.

Cooking method:

1. Break 4 eggs into a deep bowl, add salt and a glass of sugar, beat well.
2. In a separate bowl, mix flour with baking powder and half of vanilla.
3. Pour the dry ingredients into the egg-sugar mixture and mix well with a spoon until smooth.
4. Pour the dough into a greased and floured multicooker bowl.
5. Bake the biscuit for 30 minutes in the “Baking” mode, then cool and cut horizontally into two layers.
6. Dissolve a spoonful of sugar in warm water and soak the cakes with the resulting syrup.
7. Mix sugar with the remaining vanilla and two tablespoons of flour, pour into a saucepan and put it on fire.
8. Gradually add milk, stirring the cream with a whisk, and cook until thickened over low heat.
9. Remove the cream from the heat and melt the butter in it, beat.
10. In a water bath, melt the remaining butter along with the chocolate and bring until smooth.
11. Grease the bottom cake with cream, leaving a tablespoon of cream for the top.
12. Cover the bottom cake with the top one, add the remaining cream and cover everything with warm glaze.
13. Leave the Enchantress cake in the refrigerator for several hours.

Now you know how to make the “Enchantress” cake according to the recipe with photo. Bon appetit!

The Enchantress cake became one of the favorite desserts back in Soviet times. Now it is also sold in almost every confectionery shop, but this does not prevent you from reproducing the recipe at home. Simple tips How to cook the “Enchantress” cake will help novice cooks cope with a new dish:

• After adding the glaze, the Enchantress cake must be left in the refrigerator for at least 3-4 hours. If time permits, it is better to let the dessert soak longer;
• To make the icing lay more evenly, brush the top of the “Enchantress” cake with a small amount of cream;
• To make the “Enchantress” cake more fragrant, use a sponge cake impregnation based on liqueur or cognac;
• It is recommended to remove all ingredients for making the cake from the refrigerator in advance and warm them to room temperature.