Enchantress cake at home - a simple recipe. Boston Cream Cake “Enchantress” is a time-tested delicacy! Sponge cake for the Enchantress cake

The delicious Enchantress cake can be prepared at home. To find out the recipe for the classic version, we will get acquainted with the USSR GOST recipe. We will also build your own individual cake, choose a modern version of the filling, cream and glaze. We will make our cake individual and unique. And yet he will remain everyone’s favorite “Sorceress”!

Description

The "Enchantress" cake (classic recipe) consists of two layers of sponge cake, between which there is a thick layer of thick butter cream. All side and top surfaces are covered with a thin layer of chocolate glaze. The shape of the product is round.

According to GOST

The recipe for the Enchantress cake according to USSR GOST is not as complicated as some housewives think. Basically, the secret is to cool the sponge cake correctly: on a wire rack at room temperature, in the custard and the chocolate glaze prepared in the same way.

Classic recipe

So, the Enchantress cake is an original recipe.

What products will you need for the sponge cake:

wheat flour (only the highest grade) - 1 tbsp.;
granulated sugar or powdered sugar - 1 tbsp.;
chicken eggs (C0 or C1) - 4-5 pcs.;
sugar-vanillin - a couple of pinches;
baking powder for dough (we recommend not replacing it with baking soda) - 1 tsp.

To process the form:

butter (easy to replace with margarine or ghee).

Products for cream:

cream - 250 ml;
large (chicken) egg - 1 pc.;
wheat flour - 50 g;
sweet powder - 120 g;
butter - 3 tbsp. l.

Ingredients for frosting (top layer of cake):

butter - 2 tbsp. l.;
unsweetened cocoa (powder) - 3 tbsp. l.;
sweet powder - 3-4 tbsp. l.;
vanillin (powder, extract or seeds from the pod) - a little;
sour cream (or heavy cream 33%) - 3-4 tbsp. l.

To soak the cake:

boiled or filtered water - 50 ml;
powder (or sugar) - 2 tbsp. l.

Step-by-step recipe for the Enchantress cake:

First, prepare the sponge cake. It is very important for him to use high-quality premium flour. But you don’t need to add more than what’s indicated in the recipe. Otherwise, the cake will not be fluffy and soft, but drawn out and harsh. So, beat the eggs with sugar and add flour and baking powder. Then beat again until you get a fluffy, homogeneous biscuit dough.

Grease a round baking dish with a thick layer of unfrozen butter. Place the dough there and bake it in the oven at 180°C for 30-35 minutes. It’s easy to check the baked sponge cake - use a dry toothpick.
Then place the finished cake on a wire rack to cool for 4-5 hours (at room temperature). Cut it into two equal parts with a knife.
So, there is time to prepare the cream and glaze. Let's start with the first one. Beat the egg and sugar until the mixture is smooth. You can check readiness like this: pour it through an iron sieve - there should be no egg white left in it. Next, add all the other ingredients for the cream to it and put the mixture on low heat. It is better to use a water bath. Whisk the cream until it thickens. Then remove from heat and continue whisking by hand. Has the cream cooled down? He's ready. Leave it for now.

For the chocolate glaze, mix soft butter with all other ingredients according to the list. Then place in a water bath and heat. Whisk with a hand whisk to prevent the mixture from burning. When the glaze is smooth, remove from heat. Do not wait until the mixture boils - this will damage the consistency of the mixture. Cool.
For impregnation, combine water with sugar and bring to a boil. Cool.
So, put the cake together. Place the first part of the cake on a flat plate. Soak it up. Spread with a thick layer of chilled cream. Cover with another (there are two in total) cake layer. Pour the glaze over and brush the sides.
Cool the cake and serve.

The “Enchantress” cake according to the recipe with the photo is easy to prepare, try it and you will definitely be surprised by the taste and aroma of the finished treat.

Cream filling options

You will need a lot of cream for the cake, since the layer of filling in the cake is quite large. This is what makes this cake different - a lot of delicious, delicate buttercream.

For the cream you will need the following products:

milk - 1 tbsp. (250-260 ml);
vanilla sugar (vanilla extract or seeds) - a couple of pinches;
sweet sand (or powder) - 3.5 tbsp. l.;
butter - 50 g;
wheat flour - 2 tbsp. l.

How to prepare the cream:

Buttercream is prepared using the custard method. That is why it is so tender and fragrant. So, place a small saucepan in a water bath. There should be a slow simmer.
Immerse the butter in it. When it melts, add the yolks and sugar (regular and vanilla), stir and add the flour.
Whisk the creamy mixture while heating. When it thickens, remove the cream from the heat and let it cool well.

You can use not two yolks for the cream, but one whole large chicken egg. It must first be beaten separately until smooth, and only then added to the rest of the ingredients. Otherwise, the recipe remains unchanged.

Fruit filling

The "Enchantress" cake, according to the classic recipe, does not contain fruit filling. But if you wish, be sure to complement your cake with fruits or even berries. Sweet canned foods are excellent for this purpose: peaches, apricots, pineapples. Just cut the selected pieces into thinner slices. By the way, syrup from a jar of peaches can also be used to soak sponge cake layers.

Glaze options

The recipe for the Enchantress cake at home also requires the preparation of chocolate glaze. Keep in mind that you are the one making the cake. If you want, make the frosting with white chocolate instead of dark. Let's look at both recipes.

For white glaze use:

white chocolate - 120 g (one medium bar);
butter - 50 g;
yolks (from chicken eggs) - 2 pcs.;
sweet powder - 120-150 g.

How to cook:

Melt the butter (preferably in a double boiler) and add the white chocolate pieces. Stir.
When the mixture becomes homogeneous, add the yolks and sugar. Stir and simmer over low heat until the cream thickens.
Then cool the cream, stirring with a whisk.
Frost your cake, top and sides with buttercream frosting to ensure there are no gaps in the cake.

This glaze turns out shiny, and products coated with it look cute and appetizing in appearance.

For dark glaze use:

bitter (dark) chocolate - 120 g (one bar);
sweetened condensed milk - 400 g (one can);
vanilla sugar - a couple of pinches (or vanilla seeds from one natural pod);
butter - 50 g;
salt (without additives) - a pinch.

How to cook:

Build a water bath. Place a piece of butter to melt. Place the broken chocolate pieces there too. Stir.
After a couple of minutes, when the mass resembles a homogeneous mixture, add vanillin, salt and condensed milk. Stir and remove from heat when all the chocolate has melted.
Cool the glaze a little and use it for its intended purpose - to decorate the cake, and not just “The Enchantress”.

There is also a glaze option made from unsweetened cocoa powder. It also includes high-fat butter, milk (or cream) and sugar (powder can be used).

What impregnation is suitable?

Use special purchased syrups as impregnation. They are sold in a wide range. On the shelves you can find:

maple;
from dates;
"Hazelnut";
"Cinnamon";
"Amaretto";
fruity (lemon, orange, melon);
berry (strawberry, raspberry);
coffee and many others.

If you do not have the opportunity to purchase ready-made syrups or do not have time for this, this is not a problem. Surely there is jam or jam in the cellar or refrigerator. If the jam is runny, strain the sweet syrup and use it. If desired, you can mix with water and bring to a boil. Do the same with jam.

Well, if there is no jam, but there is sugar and berries, make syrup. In small quantities it cooks very quickly.

Of course, simple sugar syrup will also work.

It turns out original if you add additional flavoring or aromatic ingredients to the biscuit dough. What they can be:

vanillin (powder or seeds from a natural pod);
cardamom (preferably ground into powder);
ginger (ground or freshly crushed into puree);
cinnamon powder;
nutmeg or nutmeg;
carnation inflorescence;
dried or dried pieces of fruit or berries;
frozen berries or thin slices of fruit;
dried or finely chopped fresh mint;
rum, white wine, cognac or liqueur.

It should also be said that such additions should not interrupt the main taste, only complement and improve it. So add just a little. It is recommended to use no more than two types of these components.

Instead of wheat flour, you can add potato or corn starch to the buttercream. And butter in the same part of the cake can be easily replaced with margarine or ghee.

The recipe for the Enchantress cake at home takes a lot of time, but the result is worth it.

“The Enchantress” is a cake from childhood, with a pleasant delicate taste that is easy to replicate 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 you add sugar in one go (all 150 g at once), it will settle to the bottom and will not be able to dissolve well in the 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. Instead of vanilla, you can put a small bag of 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. Remove the finished biscuit from the oven, let it cool in the pan for 10 minutes, then remove and let it cool completely on a wire rack.

On my site 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. Beat the butter and combine with the main cream (you can skip the step of adding butter, the cream will become lighter).

To prevent the cream from becoming crusty, cover it with VKontakte cling film, 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 frosting

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.

Cover the cake with chocolate glaze and smooth it out with a spatula. To prevent the glaze from spreading too much, you can cool it a little before assembling the cake.

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 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, having previously separated 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
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 preferably 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 glass 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 thick, 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 over the entire 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 form 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 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.

Kitchen utensils: baking dish, mixer, spatula, parchment paper, whisk, pans, bowls, dish or tray.

Ingredients

Step-by-step preparation

Biscuit

Cream

Combine 35 grams of flour and 40 grams of sugar.
Beat one egg with a whisk in a separate bowl and add the sugar-flour mixture to it. Stir vigorously with a whisk until the mixture becomes homogeneous.
Pour 305 milliliters of milk into a saucepan, add 45 grams of sugar, 7 grams of vanilla sugar, 2 grams of salt. Place the mixture on the fire and bring to a boil.
Pour half of the milk mixture into the egg mixture and stir with a whisk.
Pour the resulting mixture into the remaining heated milk and mix vigorously with a whisk. Place the resulting mixture on the stove, stir with a whisk and cook until thickened. Add 55 grams of soft butter to the finished custard mixture and stir with a spatula to obtain an even texture.
Transfer the cream to a bowl, cover with film and place in the refrigerator until cool.
Lightly beat the chilled cream (155 milliliters) with a mixer. Add 25 grams of powdered sugar to the cream and beat with a mixer until a fluffy mass forms.
Add the whipped cream gradually to the cooled custard mixture and stir with a spatula.

Impregnation and glaze

Assembling the cake

Video recipe

In the video below you will see a classic version of making the Enchantress cake.

Recipe for “Enchantress” cake with sour cream at home

Cooking time: 65-70 minutes + 2 hours.
Number of servings: 9.
Kitchen utensils: spatula, two baking dishes, parchment paper, pan, whisk, mixer, tray or dish.