Step-by-step recipe for sorceress cake according to GOST of the USSR with photos.

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

Then carefully stir in the flour.

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

After 30-40 minutes the biscuit is ready.

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

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

Cut the biscuit lengthwise into two halves.

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

Lightly beat the egg.

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

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

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

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

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

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

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

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

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

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

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

Combine whipped cream with custard base.

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

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

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

Place the cake in the refrigerator.

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

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

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

“The Enchantress” 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 add 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 website there are all sorts of errors when baking sponge cakes: it does not rise, falls 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!

Everyone remembers the Enchantress birthday cake, which is considered a vivid memory from childhood. You can prepare it at home using the recipes and recommendations presented in the article.

The famous Soviet sponge cake according to the original recipe is a tender and tasty delicacy that is loved by both adults and children. It has an excellent combination of fluffy sponge cake, delicious butter custard and dark chocolate, and it is prepared simply and quickly.

Enchantress cake: recipe with photo

Ingredients:

eggs – 2 pcs.;
granulated sugar -100 g (half a glass);
vanilla sugar - 0.5 tbsp. l.;
flour – 80 g (half a glass);
baking powder - half a tsp.

For cream:

milk – 110 ml;
eggs – 1 pc.;
granulated sugar – 50 g;
vanilla sugar - half a tbsp. l.;
butter (soft) – 50 g;
flour - 1 tbsp. l. (with a slide).

For the glaze:

dark chocolate - 100 g;
vegetable oil - 10 g

Cooking method:

First, prepare all the ingredients for the Enchantress sponge cake. The cooking recipe is similar to the one described above, but the baked goods are wetter due to the sugar impregnation.
Beat the required amount of eggs with granulated sugar and vanilla sugar until a fluffy elastic foam appears.
Sift the flour and mix it with half a teaspoon of baking powder. Gradually add flour to the whipped mixture and mix gently with a whisk.
Grease a baking sheet with a drop of vegetable oil and sprinkle with flour, place parchment paper on the bottom. Pour the biscuit mixture onto a sheet and bake the cake in a preheated oven for half an hour at an oven temperature of 180˚C.
You can check the biscuit for doneness using a dry toothpick. Let the biscuit cool. Carefully remove it from the mold. Prepare ingredients for custard. Place the required amount of milk on the stove and boil, and in the meantime mix the egg, granulated sugar and vanilla.
Add sifted flour to this and beat the mixture. Pour in boiling milk and beat the creamy mixture again.
Place the cream on the stove and cook, stirring constantly. When the mixture becomes thick and lumpy, reduce the heat to low and simmer until the cream thickens (4-6 minutes). Don't forget to stir so it doesn't burn. The cream should turn out thick, similar to semolina porridge.
Remove the mixture from the stove, cool, add the required amount of softened butter to the cold custard mixture, beat well with a mixer.
Cut the cooled sponge cake into 2 layers. Apply butter-custard cream to the bottom layer, smooth it out, and place the second layer on top.
Melt the chocolate bar using a slow cooker or microwave. You can also make a water bath yourself from two bowls of different diameters. Mix with the required amount of vegetable oil.
Cover the top and sides of the sponge cake completely with chocolate mixture. Place the product in the refrigerator for half an hour.

In Soviet times, the Enchantress sponge cake was not decorated with anything; today, many housewives decorate the dessert at their own discretion.

Enchantress sponge cake is easy to prepare at home. Let's consider the option of baking according to GOST. The cake consists of ordinary sponge cake and custard, and even inexperienced housewives can prepare it.

Ingredients:

Into the dough:

chicken eggs - 2 pieces;
granulated sugar – 75 grams;
flour – 75 grams;
baking powder – 1 teaspoon;
vanillin - a pinch.

In cream:

chicken eggs - 1 piece;
milk – 125 ml;
granulated sugar – 45 grams;
vanillin - a pinch;
flour - 1 tbsp. l.;
butter – 25 grams.

For the glaze:

cocoa powder – 1.5 tbsp. l.;
milk – 3 tbsp. l.;
granulated sugar - 2 tbsp. l.;
butter – 15 grams.

For impregnation:

granulated sugar - 1 tbsp. spoon;
water – 50 ml.

Cooking method:

The recipe for the Enchantress cake is simple, the main thing is to follow the technology of its preparation in accordance with GOST of the USSR. In a deep bowl, beat the eggs with granulated sugar using a mixer until you get a white fluffy mass.
In another bowl, combine the required amount of vanilla, baking powder and wheat flour. Add the resulting mixture to the egg mixture in small portions. Mix everything with a whisk (important: from bottom to top). The dough should be homogeneous and smooth.
Take a baking dish, put parchment paper on the bottom, grease the walls with a drop of oil. Pour the biscuit mixture here. Turn on the oven, heat it to 180˚C and bake the product for half an hour. You can check whether the cake is ready or not using a match or a toothpick.
Cool the cake and remove it from the mold. After the cake layers for the Enchantress cake are baked, you can start preparing the cream.
Place granulated sugar, vanilla and flour into a small saucepan. Immediately beat in the egg and mix the ingredients with a spoon.
Pour the required amount of milk into a saucepan and put it on fire. Cook the cream mixture over low heat, stirring so as not to burn. After the first signs of boiling (large bubbles) appear, pour the rest of the milk into the pan.
Cook the mixture further, stirring constantly so that lumps do not form. Remove from heat when the cream becomes thick.
Place the required amount of butter into the pan and stir until the cream is smooth. Cool.
Cut the resulting workpiece lengthwise, immediately place one cake on a tray or cake rack. Combine heated water with granulated sugar until the latter is completely dissolved and cool. Soak the first cake layer. Spread the cream over it. Soak the second cake layer with water and place it on top.
While our Enchantress cake is soaking in cream, you can start preparing the glaze. Place granulated sugar, cocoa, butter in a bowl, pour in the required amount of milk. Place on the stove with low heat. Heat until you get a homogeneous mass. Frost the top and sides of the cake.
Leave our culinary masterpiece in the cold for several hours to soak. After the time has passed, you can serve the delicacy by cutting it into portions.

The following recipe for the Enchantress cake is unusual in that we will prepare it not with custard, but with butter cream. To make a delicacy that everyone remembers from childhood, we will prepare it according to GOST of the USSR.

Ingredients:

Into the dough:

wheat flour - 500 g;
condensed milk - 200 ml;
sour cream - 200 g;
eggs (small) - 3 pieces;
lemon - one;
granulated sugar - 1 tbsp. l.;
baking soda - half a tsp.

In sugar syrup:

water - ¾ cup;
sugar - ¾ cup;
food flavoring - at the discretion of the cook;
lemon juice - half a tsp.

In cream:

butter - 150 g;
condensed milk - 200 ml

For the glaze:

airy milk chocolate - 1 bar;
cream or baked milk - 25 ml

Cooking method:

Let's look at the step-by-step recipe for the Enchantress cake. To prepare the dough, you need to beat the egg whites until they form a stiff foam. While beating, add granulated sugar and lemon juice in small portions.
In a separate bowl, mix the required amount of yolks, sour cream, soda, condensed milk and sifted flour to obtain a homogeneous mass.
Add egg whites to the resulting mixture. Pour half the mixture into a greased baking dish with a diameter of 23 cm.
Place it in an oven preheated to 180 degrees for half an hour. After the time has passed, carefully shake the product out of the mold. To do this, separate the cake from the walls of the container in advance using a thin knife so that the sponge cake does not stick or become deformed.
Pour the rest of the dough into the oiled pan, bake the next cake. To prepare sugar syrup, add granulated sugar to boiling water, stir until the grains melt, skim off the foam and cool. Add flavoring (optional) and lemon juice to the resulting syrup.
Once the biscuits are baked, cool them and cut each piece lengthwise. Soak all four cake layers in syrup. Important: soak cooled biscuits only with cold syrup, otherwise the finished product will fall apart when cutting.
To prepare the cream, knead the required amount of butter and place it in a bowl. Pour in condensed milk in small portions, whisking with a mixer. You should get a fluffy mass.
Coat the 3 resulting sponge cakes with cream and place them in the refrigerator for one hour.
Place the cakes on top of each other. Spread the rest of the cream on the sides of the cake. Place the last layer on top and refrigerate again for half an hour.
To prepare the glaze, heat the required amount of cream or milk, add pieces of chocolate and melt over low heat, stirring so that the mixture does not burn.
Coat the top with warm chocolate. Decorate the Enchantress cake, prepared according to GOST USSR, with sweets, crushed cookies, and chocolate chips.

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 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 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.

The “Enchantress” cake is based on sponge cakes, brushed with custard and covered with chocolate glaze. This dessert is a true delight for those with a sweet tooth. The site is sure that homemade “Enchantress” cake is much tastier than store-bought.

The list of ingredients here is the simplest, and the whole process does not take much time compared to other famous desserts. If you are going to have guests over in the evening, the Enchantress cake recipe will come in handy!

Cake “Enchantress” classic recipe

Ingredients:

Eggs 3 pcs.
Baking powder 1 tsp.
Sugar 0.7 cups
Flour 0.7 cups

Milk 1 glass
Flour 2.5 tbsp. l
Egg 1 pc.
Sugar 1/2 cup
Vanillin Pinch
Butter 50 g

Dark chocolate 50 g
Powdered sugar 2 tbsp. l.
Cocoa powder 1 tbsp. l.
Milk 3 tbsp. l.

Cooking method:

Beat eggs with sugar. Then add flour with baking powder and beat (at low speed, just a little so that the flour is mixed in) or just stir in with a spoon. Grease the bottom and sides of the pan with butter, sprinkle with semolina, add the dough and bake on the baking program for 60 minutes. Turn off, but do not open the lid. Let the cake sit there for 10 minutes.

Open the lid, let the cake cool a little, take it out, cut it into 2 parts and coat with cream. Beat milk, flour, egg, sugar, vanillin (egg, sugar, vanilla sugar, flour in a bowl, mix and add milk little by little, stirring continuously). Cook until thickened over low heat, stirring all the time.

Place pieces of butter into hot cream and whisk. Cool. Glaze: Melt all the ingredients for the glaze, mix well and add 50 g of butter. When it has cooled a little, but not completely, grease the top and sides of the cake with hot water. Place the cake in the refrigerator for a couple of hours.

Cake "Enchantress" Boston recipe

Ingredients:

For the test:

125 g flour
150 g sugar
4 eggs
1 tsp. lemon juice
1 tsp. baking powder
3 tbsp. l. vegetable oil (refined)

For cream:

500 ml milk
2 eggs
100 g sugar
35 g starch
50 g butter
1 tsp. vanilla extract or vanilla pod
100 g cream 30–35%
1/2 tbsp. l. powdered sugar

For the glaze:

½ cup cocoa
½ cup milk
½ tbsp powdered sugar
35 g butter

Cooking method:

Mix eggs with sugar. Heat in a water bath, stirring, until very slightly warm and the grains completely disappear. Remove from the bath, add lemon juice and beat very thoroughly until it becomes a thick fluffy cream. In a powerful mixer at almost maximum speed it takes 7 minutes.

Mix flour with baking powder and sift twice. In 3-4 portions, mix into the egg mixture very carefully and briefly, using movements from bottom to top. Then mix a couple of spoons of dough in a separate container with vegetable oil. Mix this mixture into the main mass as carefully as flour.

Place the dough in a mold with a parchment bottom and bake for 25–30 minutes at 175 C. Carefully open the door at the very end and check the sponge cake for springiness. If, when pressed with your finger, the dimple straightens, then the biscuit is ready. Remove the pan from the oven, turn it upside down over a wire rack and let it cool for about 7 minutes. Wrap in film and put in the refrigerator for 6-8 hours (or more if necessary).

For the cream, bring the milk with the cut vanilla pod/vanilla essence and half the sugar to a boil. Grind the eggs thoroughly with the remaining half of the sugar and starch while the milk is heated. Pour hot milk into the eggs, stir quickly and pour back into the pan. Boil for another minute until thickened. Remove from heat, add oil and stir.

Pour into the mold, cover the surface of the cream with film in contact so as not to wrap and cool completely, and then cool in the refrigerator. Whip the cream with powdered sugar and gently mix in portions with the custard.

Cut the biscuit into 3 parts. Set aside a small amount of cream (a few full spoons), divide the rest into two parts and cover two layers of sponge cake with them. Cover the surface and ends with a thin, even layer of the reserved cream. Set the cake aside to cool for at least 8 hours.

For the glaze, mix cocoa and powdered sugar in a saucepan and grind until there are minimal lumps. Add milk and heat everything together, stirring until completely combined. Add butter and cook over medium heat until slightly thickened for a few minutes. Pour over and smooth the cooled cake. Place in the refrigerator.

Cake "Enchantress" with custard

Ingredients:

6 eggs
1 tbsp. + 1/2 tbsp. Sahara
1 tbsp. + 5 tbsp. l. flour
1 tsp. baking powder
2 tbsp. milk
50 g butter
70 g chocolate
1 tbsp. l. vanilla sugar
1 tbsp. cream with fat content 33–35%

Cooking method:

Beat eggs with sugar until fluffy. Add flour and baking powder, beat on low speed. Grease the springform pan with vegetable oil and pour out the dough. Bake at 180 degrees for 25–30 minutes. Check readiness with a match - if the match is dry when piercing the biscuit, then the biscuit is ready.

While the biscuit is baking, make the cream: mix the eggs well with sugar and vanilla sugar. Add flour, mix. Separately, heat the milk until hot. Pour the egg mixture into a separate pan, add hot milk, stir.

Place the pan on gas over medium heat. Stir constantly until the cream begins to thicken, add the butter and stir until the butter has completely melted. Let the cream cool. Cut the biscuit lengthwise into two layers. Place the cake on a plate and brush with cream. Cover with the second cake layer.

Prepare the glaze: put the cream and chocolate on gas over low heat, stir until the chocolate melts. Bring to a boil - when the first bubbles appear, turn off the gas (stir the mixture all the time). Cover the cake with glaze. You can use the remaining glaze to create patterns as desired. Let the cake sit in the refrigerator for 2-3 hours.

Cake “Enchantress” in a slow cooker

Ingredients:

Flour 250 g
Eggs 4 pieces
Sugar 250 g
Baking powder 1 tsp.

Milk 250 ml
Flour 2.5 tbsp. l.
Egg 1 pc.
Sugar 130 g
Butter 50 g
Vanilla sugar to taste

Milk 4 tbsp. l.
Sugar 2 tbsp. l.
Cocoa powder 1 tbsp. l.
Butter 50 g

Cooking method:

For the dough, beat eggs with sugar. Add flour and baking powder, mix. For the cream, beat flour, egg, sugar and vanillin. Pour in milk. Boil the mixture until thick. Add butter to hot cream and beat. Cool the cream.

Grease the multicooker bowl with vegetable oil and pour in the dough. Place the multicooker in the “Baking” mode for 1 hour. Then keep covered for another 25 minutes. (Do not open!!!) Cool the finished biscuit and cut it into three layers.

Preparing the glaze. Mix milk, sugar and cocoa, cook until thick, add butter. Grease the cakes with cream, and grease the top and sides with glaze. Place in the refrigerator for 3 hours.

Cake “Enchantress” according to GOST

Ingredients:

Wheat flour – 160 g
Chicken egg – 5 pcs.
Granulated sugar – 200 g
Baking powder – 5 g

Chicken egg – 2 pcs.
Granulated sugar – 125 g
Milk – 250 ml
Wheat flour – 50 g
Butter – 100 g
Vanilla pod

Dark chocolate at least 70% – 100 g
Butter – 75 g

Cooking method:

Beat the eggs, gradually adding granulated sugar until the mass has lightened and increased in volume. Sift the flour through a fine sieve and mix with baking powder, add to the eggs beaten with sugar and mix gently from top to bottom. The dough should be quite thick and homogeneous.

Line a baking dish with baking paper. Place the dough and place in a preheated oven at 180 degrees. oven for 30 minutes. Remove the finished, cooled biscuit from the mold, cover with a towel and leave overnight, and in the morning cut into 2 parts

Pour 125 ml of milk into a thick-bottomed saucepan, add 125 g of granulated sugar, a vanilla pod and bring the mixture to a boil. In a separate bowl, mix 2 eggs, the remaining 125 ml of milk and 50 g of flour until smooth. Pour the hot milk-vanilla syrup into the egg-flour mixture in a thin stream, stirring constantly.

You need to mix thoroughly so that no lumps form. The finished mixture was poured back into the saucepan and cooked over low heat, also constantly stirring with a wooden spatula, for about 15 minutes, until the cream thickened to the state of sour cream. Add 100 g of softened butter to the prepared brewed cream and whisk until smooth.

Cooled to room temperature, spread the cream evenly over the cake, cover with the second part of the sponge cake and place the workpiece in the refrigerator for 20 minutes. Melt 100 g of dark chocolate and 75 g of butter in a water bath. Cover the cooled cake with icing and decorate as you wish.

Cake “Enchantress” with banana and chocolate

Ingredients:

For the cakes:

Eggs 4 pcs.
Sugar 1 cup
Flour 1 cup
Baking powder 1 tsp.

For cream:

Butter 50 g
Eggs 1 pc.
Milk 1 glass
Sugar 1/2 cup
Flour 2.5 tbsp. l.
Vanilla

For the glaze:

Butter 50 g
Sugar 1/2 cup
Cocoa 2 tbsp. l.
Sour cream 1.5 tbsp. l.

To soak the top crust:

Milk 50 ml
Sugar 2 tsp.
Cognac/banana liqueur 1 tsp.

For the layer:

Bananas

Cooking method:

Prepare the biscuit: Preheat the oven to 180 degrees. Grease a mold with a diameter of 22–26 cm with butter. Divide the eggs into yolks and whites. Beat the yolks with sugar until the volume increases and the sugar dissolves, the whites into a stiff foam. Combine the sifted flour with baking powder and add in portions to the beaten yolks. Gently add the protein foam with a spoon and mix into the dough, being careful not to damage the volume.

Transfer the dough into the mold, level it with a silicone spatula and bake in the oven for half an hour. Take out the cake and divide it into two or even three cakes of the same height. Beat the egg with sugar. Add three tablespoons of milk. Add flour little by little, beat well to prevent the appearance of clots. Boil the remaining amount of milk, reduce heat and gradually add the egg-flour mixture in a thin stream.

Cook over low heat, stirring constantly, until thickened. At the end add vanillin. Cool and add soft, whipped butter. Beat the cream again. Cut the banana into diagonal thin slices. Depending on the number of cakes received, we divide the cream into two or three parts with the expectation that the top cake is also smeared with custard, but with a slightly smaller amount, since glaze is also expected.

Grease the bottom cake with cream, place banana slices on it, cover with the next cake, preferably so that the cut of the cake is on top. Soak the top layer of the cake with syrup and spread with custard. Refrigerate the cake. Prepare the impregnation for the top crust: boil 50 ml of milk with 2 tsp. sugar, add one teaspoon of cognac or banana liqueur and soak the top cake.

In an enamel bowl, mix sour cream with cocoa powder and sugar. Add softened butter and place on low heat. When the glaze has cooled, coat the cooled cake and its edges with it.

Cake "Enchantress" with cocoa

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:

water - 100 ml;
sugar - 1 tbsp. spoon.

Cooking method:

Break the eggs into a deep bowl. Add sugar. We work with a mixer until the mass is fluffy and white. Mix flour, vanillin, 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.

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. 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. Immediately add soft butter to the hot mixture and stir. Cool the cream.

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 send it to the refrigerator.