How to make sorceress at home. Step-by-step recipe for sorceress cake according to GOST of the USSR with photos. Now let's move on to the custard base.
We welcome everyone who seeks to diversify their daily diet! Today, we will analyze the Enchantress cake with cognac and chocolate at home. The recipe will be accompanied by a step-by-step description and high-quality photos.
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.
It is also worth noting the number of products - it will be enough for you to go to the nearest store and purchase the entire composition. Cooking does not require a lot of effort and energy, but remember that dishes prepared with soul and love turn out much tastier.
And cooking with relatives will dilute the homely atmosphere and bring you even closer.
Required ingredients:
1. Flour – 160 grams.
2. Chicken egg – 5 pieces, medium size.
3. Sugar – 250 grams.
4. Milk – 300 milliliters.
5. Butter – 110 grams.
6. Cream – 160 milliliters, 35% fat.
7. Vanilla sugar – 10 grams.
8. Salt - half a tablespoon.
9. Powdered sugar – 25 grams.
10. Water – 3 tablespoons.
11. Cognac – 1 tablespoon (to taste)
12. Chocolate – 100 grams.
Cooking method:
1. First you need to prepare a biscuit. Break 4 eggs into a blender bowl, without separating the white and yolk, and beat them.
2. Pour sugar in there and get a drawing mass.
3. Then you need to stir in the flour.
4. Knead thoroughly with a spatula.
Let's start baking:
5. 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.
6. Place in the oven, which we preheat to 180 degrees. 30-40 minutes will be enough. Determine readiness with a toothpick.
8. Cut out of the mold and then cut in half.
Now let's move on to the custard base.
9. First, beat the egg.
10. Then mix flour and 40 grams of sugar, and add this mixture to the eggs. Beat thoroughly with a whisk.
11. If the base is very thick, you can add one and a half tablespoons of milk.
12. This is what we should end up with.
13. Pour the remaining milk into the pan, regular and vanilla sugar, 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.
14. 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.
Preparing the impregnation:
15. 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.
16. Transfer the custard base into a bowl. Separately, whip the chilled cream, add powdered sugar and beat to the desired consistency.
17. Then mix the base and cream with a spatula.
18. Now take the first part of the sponge cake (the top part can be placed down) and coat it with impregnation.
Apply the cream evenly and smooth it out.
19. Separately soak the second cake from the cut side
20. Lay it on top. Place in the refrigerator.
The top of the cake is covered with chocolate glaze.
21. Take 100 grams of chocolate and 60 grams of butter.
Preparing the ganache:
22. Gently heat until smooth.
23. Water our dish and level it.
24. To harden, leave it in the refrigerator for several hours.
25. The classic cake is ready!
26. Cut a small piece and be sure to taste it. We wish you a pleasant tea party!
The “Enchantress” cake is probably familiar to everyone. This dessert cannot be called very rare or unusual - now it can be found in every confectionery shop. But when prepared at home from high-quality and fresh ingredients, the cake undoubtedly turns out much tastier!
The list of ingredients here is the simplest, and the whole process does not take much time compared to many other famous desserts. Therefore, if you are going to have guests in the evening, the Enchantress cake recipe will come in handy!
Ingredients: 
- eggs - 4 pcs.;
- flour - 150 g;
- sugar - 150 g;
- vanillin - a pinch;
- baking powder - 1 teaspoon.
For cream:
- milk - 250 ml;
- egg - 1 pc.;
- sugar - 90 g;
- flour - 2 tbsp. spoons;
- vanillin - a pinch;
- butter - 50 g.
For the glaze:
- milk - 6 tbsp. spoon;
- cocoa powder - 3 tbsp. spoons;
- sugar - 4 tbsp. spoons;
- butter - 30 g.
For impregnation (optional):
- water - 100 ml;
- sugar - 1 tbsp. spoon.
Cake "Enchantress" recipe with photos step by step
How to make a sponge cake for the Enchantress cake
- Break the eggs into a deep bowl (there is no need to separate the whites and yolks in this case). Add sugar. We work with a mixer until the mass is fluffy and white.
- Mix flour, vanillin, and baking powder and sift in parts onto the beaten eggs. Carefully mix in the dry ingredients with a spoon, using upward movements. Bring the dough until completely homogeneous and smooth texture.
- We lay a sheet of parchment along the bottom of a container with a diameter of 22 cm, and lightly rub the walls with oil. Fill the mold with the prepared dough and place it in a hot oven for 25-30 minutes. Bake the biscuit at 180 degrees (until dry).
- Cool the baked goods completely and remove from the pan.
Custard for the Enchantress cake
- In a small saucepan, combine sugar, flour, vanillin. Add the egg to the dry mixture and whisk the ingredients into a homogeneous mixture.
- Add a quarter glass of milk and stir the mixture. Cook over low heat, stirring continuously, until the first signs of boiling. As soon as large bubbles begin to appear on the surface of the cream, pour in the remaining portion of milk.
- Continue cooking over low heat. Actively mix the milk mass, especially at the bottom of the pan, to avoid the formation of flour lumps. As soon as the custard thickens and begins to boil, remove from the stove.
- Immediately add soft butter to the hot mixture and stir. Cool the cream.
How to form a cake “Enchantress”
- Cut the biscuit lengthwise into 2 parts. Place the crust on a plate. Dissolve sugar in hot water and cool, soak the base of the dessert. The original recipe for the “Enchantress” cake does not use impregnation, but we still recommend using it for lovers of “juicy” sponge cake.
- Spread all the cooled cream over the bottom layer.
- Pour the second part of the biscuit with impregnation and place it on top.
- For the glaze, combine milk, sugar, butter, sifted cocoa powder. Heat over low heat with constant stirring until smooth and slightly thickened. Cover the cake with the finished glaze.
- We put the dessert on the refrigerator shelf. After 3-4 hours, the Enchantress cake can be served.
Bon appetit!
Today, when store shelves are filled with fashionable mousse desserts and cheesecakes, nostalgia for the good old Soviet sweets inevitably arises. The “Enchantress” cake is one of those. Completely simple to make and requiring a set of available ingredients, this is an ideal option for preparing it at home.
With the usual sponge cake, wonderful metamorphoses will occur if part of the flour is replaced with ground bird cherry berries. This product will magically add almond notes to the cake.
Ingredients:
- baking flour – 100 g;
- bird cherry powder – 60 g;
- chicken eggs – 4 pcs. (plus 1 in cream);
- sugar – 180 g (plus 100 g for cream);
- baking powder - the amount varies based on the manufacturer's instructions;
- vanilla sugar – 1 pinch;
- starch – 30 g;
- dark chocolate – 1 bar;
- milk – 200 ml;
- butter – 100 g (plus 70 g for glaze).
It is better to prepare the base of the cake the day before, as it needs to rest temporarily.
Cooking method:
- To make the biscuit melt in your mouth, you will have to try and beat the eggs thoroughly with a mixer. Moreover, the white and yellow parts must be foamed separately. The product must be cooled. The portion of sugar indicated in the composition must be introduced gradually, otherwise it will not dissolve properly and the proteins will not acquire a foamy structure.
- Mix regular and bird cherry flour, don’t forget about baking powder. Sift the powder mixture into the yolks and knead the dough. At the very end, carefully fold in the whipped whites. You need to work manually to maintain airiness as much as possible.
- Bake under standard biscuit conditions - 180 degrees for about 40 minutes. The speed depends on the height of the product - the smaller it is, the sooner it will bake.
- Grind the egg with starch and sugar. Dilute the resulting mixture with milk and place on low heat. Stir the mixture constantly. As soon as it starts to thicken, add oil and beat everything with a mixer.
- Melt the chocolate. To obtain a glaze, add butter.
- Divide the sponge cake into 2 layers and layer them with cream. Drizzle chocolate glaze over dessert.
The finished cake should stand in the cold for several hours so that the sponge base is thoroughly saturated with the aromatic composition.
Cake “Enchantress” according to GOST USSR
No matter how tempting innovative cooking methods may seem, the recipe according to USSR GOST is a classic. And it is he who is most often given preference when they are going to make the “Enchantress” cake.
Ingredients:
- premium flour – 250 g (plus 2 tbsp for cream);
- chicken eggs – 5 pcs. (one in cream, the rest in biscuit);
- milk – 250 ml;
- slightly warmed water – ½ cup;
- chocolate (necessarily dark) – 50 g;
- sunflower oil – 3 tbsp. spoons;
- butter – 50 g;
- vanillin – 2 pinches;
- sugar – 350–400 g (1 tablespoon for impregnation, 130 g for cream and 250 g for base);
- soda slaked with vinegar - ½ teaspoon;
- a pinch of salt.
Cooking method:
- Place the eggs in a deep container, add 130–150 g of sugar, and beat the mixture. Add a small pinch of salt here.
- When the mass becomes homogeneous, sift flour mixed with a pinch of vanillin and soda into it.
- Pour the mixture into a baking dish and cook for half an hour in the oven (180 °C).
- Cool the resulting biscuit and divide it into two equal cake layers. Each of them must be soaked in sweet water (1 tablespoon of sugar per half glass of liquid).
- Combine the remaining egg, sugar, flour, vanillin and milk in a saucepan. Heat until thick and add butter.
- For glazing, melt the chocolate combined with vegetable oil.
- Layer the cakes with cream, grease the top of the product with the rest.
The final stage is glazing. It should be distributed over the surface in an even and neat layer.
From sponge cakes
In a classic design, a cake will never be complete without this element. However, you can deviate a little from the GOST technology and make the delicacy a little more interesting, and also replace the filling.
Ingredients:
- sponge cakes, decorated according to the classic recipe - 2 pcs.;
- butter – 200 g;
- condensed milk – 250 g;
- cognac – 1 tbsp. spoon;
- chocolate icing – 150 g;
- sugar impregnation - 5 tbsp. spoons (water plus sugar).
Cooking method:
- Mix the sweet composition with cognac, cover the cut area with the cake mixture. It is useless to soak the crust layers, since the liquid is well absorbed only into the pulp.
- To prepare the dessert filling, beat soft butter with condensed milk.
- Decorate the cake by coating the cake layers with cream.
- Cover the product with glaze.
If the cake is made when a large number of guests arrive, then all ingredients are increased in equal proportions. And, of course, simple glazing as a decoration is not enough here; it will have to be supplemented with chocolate figures or cream ornaments.
Cooking technology from Irina Khlebnikova
The famous confectioner Irina Khlebnikova offers her own variation of a dessert known to many from childhood.
Ingredients:
- chocolate icing – 160 g;
- sponge cakes with a diameter of 22 cm - 2 pcs.;
- cognac impregnation – 6 tbsp. spoons (3 water, 2 sugar and 1 alcohol);
- cream (35% fat) – 150 ml (equivalent to 50 g butter);
- a pinch of salt;
- milk – 300 ml;
- premium flour – 30 g;
- vanilla sugar – 8 g;
- egg – 1 pc.;
- powdered sugar – 20 g;
- butter – 50 g;
- regular sugar – 80 g.
Cooking method:
- Take some of the sweet crystals and turn it together with 1 egg and salt into a fluffy foam.
- Sift the flour there. If the composition turns out to be thick, pour in some of the milk. Boil the ingredients until thick.
- Then add the vanilla component, the remaining amount of milk and sugar. Place on low heat again. The mixture should acquire a dense structure.
- Add butter to the still hot brew. Cover the cream with cling film and refrigerate. The polyethylene must be tightly adjacent to the product to prevent condensation from forming. Its presence is extremely undesirable, because it can worsen the taste of the cream.
- Cool the heavy cream as much as possible, add powder and process with a mixer. Combine the two resulting parts of the cream. Just do this very carefully so as not to damage the creamy texture.
When assembling the cake for the top, it is better to take the bottom part of the sponge cake, as it always turns out more even. Glaze with melted chocolate mixed with butter.
“Enchantress” with custard
The cream for the “Enchantress” cake described in the classic recipe can be modified to obtain new flavor notes. The proposed option is suitable exclusively for adults, since one of the components is alcohol.
Ingredients:
- sponge cake - 2 layers;
- dark chocolate – 75 g;
- butter and milk - 25 g each (for glaze);
- egg yolks – 4 pcs.;
- starch – 30 g;
- sugar – 50 g;
- liqueur – 20 ml;
- milk – 400 ml.
Cooking method:
- Dissolve sugar in yolks. Pour starch into them and add alcohol.
- Separately, heat the milk and pour the egg-starch mixture into it. Cook with constant stirring, otherwise the cream will burn.
- As soon as the tea starts to thicken, turn off the heat and add oil. If desired, the cream can be made more airy by beating it with a mixer.
The cake is assembled according to the standard scheme: cake - cream - cake - glaze. You can make a three-tier dessert if you slightly increase the amount of ingredients.
How to bake in a slow cooker
Modern kitchen assistants significantly reduce the time the housewife spends in the kitchen. If you make the “Enchantress” cake in a slow cooker, you will not need to worry about the degree of readiness of the product. The device itself will notify you when it’s time.
Ingredients:
- classic custard – 600 ml;
- chocolate icing – 100–150 ml;
- eggs – 4 pcs.;
- baking powder – 10 g;
- flour – 400 g;
- sugar – 200 g;
- butter – 25 g.
Cooking method:
- Grind raw eggs with granulated sugar.
- Combine flour with baking powder and sift into egg mixture.
- To avoid burning, generously grease the multicooker container with oil and pour the mixture inside. Set the appliance to baking mode.
- It is not recommended to immediately remove the finished biscuit from the mold. He should stay in it for about 10 minutes.
- When the dough base has cooled completely, you can start cutting it. The specified amount of products should make 3 layers.
After assembly, a cake made using a multicooker will be no different from ordinary home baking.
Option with mascarpone cheese
If you additionally add a product such as cream cheese to the cream, the taste of the dish will be designed in the Italian style.
Ingredients:
- sponge cake - 2 layers;
- chocolate ganache – 150–200 g;
- mascarpone – 200 g;
- egg – 1 pc.;
- starch – 40 g;
- sugar – 100 g;
- milk – 1 tbsp.
Cooking method:
- Dissolve egg, starch and sugar in warm milk.
- Brew thick cream.
- As soon as the hot layer has cooled sufficiently, add mascarpone to it and beat with a mixer.
“Enchantress” is prepared with this cream according to the standard algorithm.
Thus, from inexpensive and affordable products you can prepare a very tasty dessert from childhood. If desired, the standard recipe can be easily supplemented with new components and varied, adjusting it to your own taste.
No similar materials
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 pan.
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 mix until smooth at medium to 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.
,Recipe for making the Enchantress cake, which complies with GOST. Surely you have already heard about such a simple and delicious cake, and many probably bought it at the nearest pastry shop. Enchantress cake is a dessert consisting of a white sponge cake with custard inside, covered with a thick layer of chocolate glaze, which is made from cocoa powder. This is actually a very easy cake to make with such a simple set of ingredients that you are sure to have on hand. A home-made cake always turns out tastier and more tender, because only fresh and high-quality products are used for its preparation. If, for example, you are planning to have guests in the evening, then the “Enchantress” will simply become a lifesaver. You won’t find a tastier and simpler dessert! Try it, you will definitely like it.
For the biscuit:
- 4 eggs;
- 150 g flour;
- 1/2 cup sugar;
- 1 – 2 g vanilla sugar;
- 1.5 teaspoons baking powder.
For cream:
- 1/2 cup sugar;
- 1 egg;
- 250 ml milk;
- 2 tbsp. spoons of flour (without a slide);
- 1 g vanilla sugar;
- 50 g butter (softened).
For the glaze:
- 6 tbsp. spoons of milk;
- 4 tbsp. spoons of sugar;
- 3 tbsp. spoons of cocoa powder;
- 30 g butter;
- 100 g nuts for decoration (optional)
How to make the Enchantress cake:
Turn on the oven to preheat to 160 degrees.
Prepare a sponge cake.
Place a circle of parchment paper on the bottom of a springform pan (I have a 23-24 cm pan) and carefully lay out the biscuit dough. The Enchantress cake in the classic version is cut into two layers, but if you want to cut it into three, then for baking you will need a mold with a diameter of 18 cm. In it, the sponge cake will turn out higher and it will be more convenient to cut it. 
Place the sponge cake in the preheated oven for 35 minutes, bake until toothpick dry and nice golden brown. Cool the finished biscuit and carefully remove it from the mold. Let it sit for a couple of hours, otherwise it will crumble when cutting. 
Prepare the custard.
Place in a saucepan: 1 egg, half a glass of sugar, two tablespoons of flour, a bag of vanilla, pour 250 ml of milk. Mix the mixture with a whisk so that there are no lumps. 
Place the pan on the stove and bring to a light boil over medium heat. Stir the cream constantly while heating, otherwise it will quickly burn. After boiling, continue brewing the cream for another 2 minutes, remove from heat.
Prepare the chocolate glaze.
In a small saucepan, combine together: 6 tablespoons milk, 3 tbsp. spoons of cocoa powder and 4 tbsp. spoons of sugar. Stir the mixture and bring to a light boil over medium heat, stirring continuously. Boil the glaze for another 2 - 3 minutes (until thickened), remove from heat, add softened butter. Stir the glaze until smooth, cool slightly (but do not refrigerate). 
Cover the cake with chocolate glaze and frost the sides. If desired, you can sprinkle the sides of the cake with chopped and slightly dried nuts. Place the finished cake in the refrigerator for a few more hours so that the cakes are completely soaked and the glaze hardens. After hardening, this glaze remains soft, but does not flow.
Prepare for your health!
In my opinion, the cake turns out to be a bit dry, so I advise you to pre-soak the cakes with syrup (1 tsp sugar + 3 tbsp boiling water).
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