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

Description

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

According to GOST

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

Classic recipe

So, the Enchantress cake is an original recipe.

What products will you need for the sponge cake:

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

To process the form:

• butter (easy to replace with margarine or ghee).

Products for cream:

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

Ingredients for frosting (top layer of cake):

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

To soak the cake:

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

Step-by-step recipe for the Enchantress cake:

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

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

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

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

Cream filling options

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

For the cream you will need the following products:

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

How to prepare the cream:

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

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

Fruit filling

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

Glaze options

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

For white glaze use:

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

How to cook:

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

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

For dark glaze use:

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

How to cook:

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

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

What impregnation is suitable?

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

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

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

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

Of course, simple sugar syrup will also work.

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

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

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

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

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

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:

1. 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.
2. 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.
3. 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.
4. 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.
5. Melt the chocolate. To obtain a glaze, add butter.
6. 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:

1. Place the eggs in a deep container, add 130–150 g of sugar, and beat the mixture. Add a small pinch of salt here.
2. When the mass becomes homogeneous, sift flour mixed with a pinch of vanillin and soda into it.
3. Pour the mixture into a baking dish and cook for half an hour in the oven (180 °C).
4. 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).
5. Combine the remaining egg, sugar, flour, vanillin and milk in a saucepan. Heat until thick and add butter.
6. For glazing, melt the chocolate combined with vegetable oil.
7. 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:

1. 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.
2. To prepare the dessert filling, beat soft butter with condensed milk.
3. Decorate the cake by coating the cake layers with cream.
4. 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:

1. Take some of the sweet crystals and turn it together with 1 egg and salt into a fluffy foam.
2. Sift the flour there. If the composition turns out to be thick, pour in some of the milk. Boil the ingredients until thick.
3. Then add the vanilla component, the remaining amount of milk and sugar. Place on low heat again. The mixture should acquire a dense structure.
4. 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.
5. 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:

1. Dissolve sugar in yolks. Pour starch into them and add alcohol.
2. Separately, heat the milk and pour the egg-starch mixture into it. Cook with constant stirring, otherwise the cream will burn.
3. 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:

1. Grind raw eggs with granulated sugar.
2. Combine flour with baking powder and sift into egg mixture.
3. To avoid burning, generously grease the multicooker container with oil and pour the mixture inside. Set the appliance to baking mode.
4. It is not recommended to immediately remove the finished biscuit from the mold. He should stay in it for about 10 minutes.
5. 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:

1. Dissolve egg, starch and sugar in warm milk.
2. Brew thick cream.
3. 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

Cake Recipes

How to successfully prepare the Enchantress cake: a step-by-step recipe for cooking in the oven and multicooker at home. How to make cream for the Enchantress cake

40 min

175 kcal

5/5 (3)

Kitchen appliances and utensils: prepare an iron or glass cake pan with a diameter of 28-30 cm, two pans with a volume of 700 ml, a whisk, or better yet a blender with variable speeds, deep bowls 400-800 ml, measuring utensils or scales, baking paper, a knife, tablespoons or tea spoons .

Sometimes, especially on long winter evenings, many people think: what can be made so sweet that it will be inexpensive, quick and tasty. For me, this issue has already been resolved, since my family and I often make the famous Enchantress cake. Making this cake does not take much time and does not break the bank. We got the old Soviet recipe according to GOST from my grandmother, who made various cakes, including the Enchantress, at home using ordinary kitchen utensils.

Today the Enchantress cake can be easy to do not only in the oven, but also in the slow cooker, which I will also talk about below. In any case, you should try to make this wonderful product, because the cake is not only beautiful, tasty and fragrant, but also harmless for children and adults. So if you suddenly want to bake a sweet cake for tea... bake “The Enchantress” - you can’t go wrong!

According to GOST, the cake is prepared using an iron mold. But since this is already the 21st century, I usually use a glass or silicone mold: this way your product will not break when you pull it out of there.

You will need

Dough for the crust

The original recipe uses a teaspoon of baking soda, quenched with vinegar, instead of baking powder. So if you don’t have the coveted powder, you can use soda. But remember: too much vinegar will make the biscuit too loose.

Cream

• 250 ml. milk;
• 170 g sugar;
• 1 large egg;
• 70 g flour;
• 50 g butter.

Glaze

• 100 g sugar;
• 70 g cocoa;
• 100 g. sour cream;
• 60 g butter;
• 2 g vanillin or 10 g vanilla sugar.

Try to choose sour cream with a fat content greater than 20%. It's no secret that such products are difficult to find in stores, so you may have to go to the market.

Cooking sequence

The crust is also perfectly baked using a slow cooker. Select the “Baking” program, let the mixture cook for 1 hour and try not to open the multicooker lid until the program turns off.

Cream

Assembling the cake

Glaze

The cake is almost ready! Place it in a cool place (in the refrigerator - closer to the wall) and keep it from 2 to 4 hours.

You can decorate this cake in a classic way: to do this, melt a few pieces of chocolate in a small bowl, put it in a syringe or a simple plastic bag with a corner cut off, and then with decisive movements apply as many long strips on the cake as there will be enough liquid chocolate. You can sprinkle candied fruits, nuts or powdered sugar on top.

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, 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.

Recipes for making cakes at home with photos

2 hours 30 minutes

380 kcal

5/5 (1)

From a young age, I was interested in preparing a variety of dishes, and even then I tried to cook something unusual and original. But there are time-tested recipes in my family, among which the delicious and quick “Enchantress” cake takes pride of place. I want to tell you how to make the Enchantress cake step by step at home.

• Inventory and kitchen appliances: mixer, baking dish 22-24 cm, bowl, whisk, saucepan, cream spatula, cling film.

Required Products

For the biscuit:

For cream:

For the glaze:

Features of product selection

The eggs in the biscuit can be replaced with quail eggs. Then we replace 1 chicken egg with 4 quail eggs, but in this case you need to add baking powder so that the biscuit rises well. Vanilla sugar in the cream can be replaced with half a vanilla pod, and instead of 150 g of cream, butter. For a more beautiful color and taste of the glaze, you can mix two types of chocolate: white and black, 50 g each.

How to make the Enchantress cake at home: step-by-step recipe

Before baking, you need to roll the pan with the dough several times to distribute it evenly along the edges.

Bake the sponge cake for the “Enchantress” cake for 30-40 minutes in the oven. Check readiness with a toothpick or wooden stick. Once dipped into the center of the cake, it should come out clean and dry.
In the multicooker, feel free to place the biscuit in the “Bake” mode for 50 minutes. If it is not ready yet after checking, then add another 10-20 minutes.

When the biscuit is in the oven, you should not open it for the first half hour of baking, otherwise the biscuit will not be fluffy and will turn into a pancake. The longer the biscuit sits after baking (4-12 hours), the easier it will be to cut it later.

While the sponge cake is cooling, we proceed to preparing the most delicious cream for the “Enchantress” cake.

Recipe for cream for the Enchantress cake

The cream according to this recipe is used for Napoleon cake, eclairs or in combination with regular waffle cakes.

The biscuit has already cooled down, so it’s time to prepare the impregnation. To do this, you just need to boil water with sugar for a couple of minutes and add cognac at the end.

Cut the cake in half, turn the top over and place it down on a plate. Using a brush or spoon, soak the cakes well and spread with custard.

Chocolate frosting recipe

Heat the ingredients for the glaze a little in a water bath or in the microwave, then mix well.
The result is an absolutely smooth, beautiful mass that will create a glossy effect on our confectionery product. Pour it onto our cake and level it with a spatula, and for a better effect you can cover the cake with two layers.

The glaze should not be too liquid, as it can soak the sponge cake and the cake will look completely sloppy.

How to beautifully decorate and serve a cake

There are many options for decorating the Enchantress cake. The simplest and most popular option is to make a mesh or pattern from melted chocolate on the frozen cake. Melted white chocolate will look original.

You can sprinkle the cake with a variety of nuts, coconut flakes or fruits and berries. It all depends on your desire and taste preferences.

We serve this delicious dish to our guests on a beautiful platter with tea or coffee. The dish can be decorated in the same style as the cake; your guests will definitely be delighted.

I still recommend adding cognac, as it will add a refined aroma to the cakes. But for those who are worried about whether baked goods can be given to children later, rest assured, in a couple of hours all the alcohol will completely disappear.

You can soak the sponge cake with fruit syrup from canned fruits, such as peaches, pears, and apples. You can simply dilute your favorite jam with water.

You need to choose only high-quality products for the cake, because the taste of the cake itself directly depends on this.

Video recipe for making the Enchantress cake

There are a lot of different options for making the “Enchantress” cake on the Internet, but I’m not just giving a recipe with a photo, I want to attach a video that, in my opinion, accurately and step-by-step describes the whole process. Prepare the “Enchantress” cake with the help of this video, and you will catch yourself thinking that such a delicious treat can be made easily and simply, and my description will help you with this at every step.

Invitation to discussion and possible improvements

Share your impressions of making the “Enchantress” cake using such a simple recipe. Write comments, ask questions. I will be glad to see any comments!