Enchantress cake big.

21.11.2023

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

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

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

So, the composition of the classic biscuit includes:

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

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

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

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

100 g extra dark chocolate;
75 g butter.

Recipe according to USSR GOST step by step:

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

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

Cooking in a slow cooker

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

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

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

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

You will need to mix:

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

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

Ingredients:

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

How to make a cake in a slow cooker:

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

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

With mascarpone

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

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

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

How to cook “Enchantress” with mascarpone:

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

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

Recipe from Irina Khlebnikova

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

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

4 eggs;
120 g sugar;
120 g flour.

The composition of custard with cream includes:

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

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

Sequence of actions:

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

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

From bird cherry flour

Dried bird cherry berries ground into powder acquire a subtle almond flavor. So, why not add this touch of flavor to the Enchantress cake recipe?

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

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

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

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

Baking algorithm:

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

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

Simple sponge cake recipe

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

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

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

Bakery:

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

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

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

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

Progress:

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

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

The “Enchantress” cake sold in pastry shops was not distinguished by its exquisite decor. For home baking, you can also make a simple but effective decoration - chocolate leaves. Cover the leaves with melted chocolate of three colors (black, milk and white) (washed dry bay leaves will do), then carefully remove them and beautifully arrange the chocolate slices like a wreath around the cake.

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.

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

Ingredients

Step-by-step preparation

Biscuit

Cream

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

Impregnation and glaze

Assembling the cake

Video recipe

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

Recipe for “Enchantress” cake with sour cream at home

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

Ingredients

Step-by-step preparation

Biscuit

Cream

Glaze

Assembling the cake

Video recipe

If you want to see in detail how to cook cake "Enchantress" without eggs, we recommend watching the following video.

Cake "Enchantress"

Cooking time: 75-80 minutes + 3 hours.
Number of servings: 9.
Kitchen tools: mixer, parchment paper, spatula, baking dish, pan, whisk, tray or dish.

Ingredients

Step-by-step preparation

Biscuit

Cream

Glaze

Assembling the cake

Video recipe

In this video you will see a quick and easy way to prepare the Enchantress cake in your home kitchen.

https://youtu.be/EncZPqdSgc0

There are many different recipes for cakes for the holiday table. For example, the “Ryzhik” cake is made from delicate caramel cakes and sour cream cream with condensed milk. will help you out if you don’t want to spend a lot of time preparing cake layers and cream.

Alternating dark and light cake layers gives an unusual look to the “Day and Night” cake. Its cakes can be coated with various creams. When you need to quickly make a delicious cake, we recommend trying to make it.

Friends, now you know several options for making a simple Enchantress cake. Tell us in the comments which recipe did you like best?

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

Ingredients:

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

Sponge cake for the Enchantress cake

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

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

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

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

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

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

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

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

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

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

Custard for the Enchantress cake

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

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

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

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

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

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

Assembling the Enchantress cake

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

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

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

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

Chocolate frosting for cake

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

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

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!