The Enchantress cake is perfect for a holiday. If you just prepare it for tea, it will make your loved ones incredibly happy.

Recipe for sponge dough for the Enchantress cake

For the test you will need the following products:

• 5 eggs;
• 1.5 cups sugar;
• 1.5 cups flour;
• baking powder.

Instructions

1. Break the eggs, separate the whites from the yolks and distribute them into two different containers.
2. Add 0.5 cups of sugar to the whites and beat into a thick foam.
3. Then add the remaining sugar to the yolks and grind. You can use a blender for these purposes. The result should be a very light, almost white mass.
4. The next step is to mix both parts of the future sponge cake - whipped whites and mashed yolks - in one bowl. Mix thoroughly until smooth.
5. Pour baking powder into 1.5 cups of flour (you don’t have to add it, but it makes the dough more fluffy and airy).
6. Gradually add flour and baking powder into the resulting egg mass, stirring constantly.
7. Beat the dough into a homogeneous mass. The dough is ready.
8. Line the baking pan with parchment and grease it a little with oil.
9. Pour the dough and put it in a preheated oven. Baking time is approximately 30-40 minutes.

Custard recipe for the Enchantress cake

The composition of the products for preparing the cream is very simple.

You will need:

• 1 glass of milk;
• 0.5 cups sugar;
• 1 egg;
• 2 tablespoons flour;
• 1 packet of vanilla sugar;
• 50 g butter.

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1. In one bowl, mix 1 glass of milk, 0.5 cups of sugar, vanilla sugar, 2 tablespoons of flour and 1 egg.
2. Beat until smooth.
3. Pour the resulting mixture into a saucepan where the cream will “brew” and place it on low heat.
4. Stir constantly so that no lumps form.
5. The readiness of the cream is determined by its thickening.
6. When it thickens, leave to cool.
7. After this, add butter and beat.

Recipe for chocolate icing for the Enchantress cake

For the chocolate glaze you will need:

• 1 tablespoon cocoa powder;
• 4 tablespoons sugar;
• 4 tablespoons milk;
• 50 g butter.

Cooking features

1. Melt the butter in a saucepan, then add milk and sugar.
2. Stir all the time.
3. After the sugar has dissolved, add cocoa and continue stirring until thickened.

The final stage of preparing the cake

1. Cut the sponge cake into two equal layers. You can use food fishing line, or you can use a wide, sharp knife.
2. Place the cream on top of the bottom cake and spread it over the entire cake.
3. Place the top cake on the bottom cake with cream (you can also cover it with a layer of cream, or you don’t have to cover it - if you wish).
4. Cover the cake with chocolate glaze (it is best to do it in two layers so that the cake or cream does not show through).

Those with a sweet tooth who are watching their figure will love the Enchantress cake, which is low in calories compared to other types of similar desserts. The appearance of this confectionery product dates back to the Soviet era, but you can still find it in stores today. However, a dessert prepared with your own hands will be even tastier and more appetizing.

A dessert with a delicate base and light cream is prepared from:

• cups premium flour;
• 450 g sugar;
• 6 eggs;
• 2 glasses of non-cold milk;
• ½ pack of butter 200 g;
• 50 g sour cream;
• a full spoon of cocoa.

How to bring the recipe to life:

1. First, prepare a creamy lubricant by beating 2 eggs with a glass of sugar and a fifth of flour until the sugar crystals disappear.
2. The egg-sugar mixture is poured with warm milk, after which the mass with the addition of ¼ stick of butter is simmered on the stove until the latter melts.
3. In a deep bowl for preparing the dough, the remaining eggs are ground with a second glass of sugar. After it is dissolved, a mixture of flour and baking powder is added.
4. The kneaded dough is poured into a refractory mold, which is placed in an oven at 180 °C for 35 minutes.
5. Once ready, the baked biscuit is divided in half. Each part is flavored with cream.
6. In a small container, bring sour cream and remaining granulated sugar to a boil. Cocoa is poured into them and the second half of the butter is gradually added.
7. The top biscuit circle is covered with the prepared homogeneous glaze.

Cooking in a slow cooker

If the oven is out of order or too hot to turn on, this is not a reason to give up baking.

A delicious confectionery product can be created using a multicooker.

You will need a simple grocery set.

• 4 cold eggs;
• half a package of baking powder;
• 220 g regular white;
• 200 g premium flour.

The cream will contain:

• a glass of warm milk;
• 40 g premium flour;
• 1 egg;
• half a glass of white sugar;
• a piece of fatty butter;
• vanilla sugar.

For the glaze we use:

• 50 ml milk;
• the same amount of oil;
• 30 g cocoa powder;
• 50 g of powdered sugar.

The Enchantress cake in a slow cooker is prepared as follows:

1. The basis for the future cake is prepared from beaten egg-sugar mass and added portioned flour mixture with baking powder. The base piece is baked for 1 hour on the “Baking” program in a pre-oiled multicooker bowl.
2. The removed and cooled biscuit base of the dessert is divided into 3 parts, which are coated with cream.
3. To prepare the latter, an egg, granulated sugar, vanilla and flour are beaten in and then combined with milk.
4. The mass is placed on low heat in a metal bowl, where a piece of butter is added after the contents have thickened.
5. The top and sides of the cake are coated with glaze prepared in advance from milk, powder and cocoa, to which butter is added after boiling.

With mascarpone

Adding Italian cream cheese to the cake recipe allows you to enjoy an amazing confectionery product with delicate flavor notes over a cup of tea.

For the test you need:

• 4 eggs;
• ½ pack of baking powder;
• 220 g granulated sugar;
• 200 g flour.

To create the cream:

• 200 ml milk;
• 40 g flour;
• 1 egg;
• 100 g sugar
• 200 g “Mascorpone”;

The glaze is prepared from:

• 100 g sugar;
• 30 g cocoa;
• 50 ml milk;
• a piece of butter.

Preparation method:

1. A mixture with a homogeneous structure is prepared from eggs, sugar, sifted flour and baking powder, which is poured into a baking dish.
2. The future cake is placed in the oven (it will be divided in half after baking) for 35 minutes.
3. To create the cream, all of the above ingredients, excluding cheese, are mixed in a bowl and placed on the stove, where they are brought to a boil over low heat.
4. The slightly cooled cream base is whipped with cream cheese.
5. The biscuit circles are greased with the resulting mixture, forming a cake.
6. The top cake is poured with glaze prepared in advance according to the standard scheme.

Cake “Enchantress” from Irina Khlebnikova

Irina Khlebnikova offers her recipe for a delicious dessert, which will require affordable ingredients.

For the biscuit:

• 120 g each of flour and sugar;
• 4 eggs;

Preparing the cream requires:

• 300 ml milk;
• eggs;
• 80 g sugar;
• 3 times less flour;
• a piece of butter;
• 150 ml cream;
• pinches of salt:
• 20 g powdered sugar.

For impregnation:

• a stack of water;
• 2 times less cognac.

The glaze is prepared from:

• chocolate bars;
• a piece of butter.

Sequence of actions:

1. The beaten egg-sugar mass is combined with sifted flour.
2. The resulting homogeneous mixture is baked in a round refractory pan for about 40 minutes.
3. At this time, the base of a delicate cream is made from eggs, milk, powdered sugar and sand, flour, and salt.
4. After the whipped mixture boils, add butter and cream while constantly stirring over low heat.
5. The cooled cream is used to coat the soaked layers of previously cut lengthwise biscuit.
6. At the end of the cooking process, the cake is coated with chocolate glaze.

From bird cherry flour

Bird cherry flour, which is obtained by grinding bird cherry berries, gives the dessert a unique almond-chocolate aroma and taste.

It’s unlikely that anyone will be able to find it on sale, so you’ll have to prepare this ingredient yourself.

To enjoy a piece of such an unusual confectionery product you will need:

• 100 g wheat flour and 2 times less bird cherry flour;
• 280 g sugar;
• 5 eggs;
• ½ packet of baking powder;
• 200 ml milk;
• 100 g butter;
• 30 g starch
• 150 g chocolate glaze.

During the cooking process the following steps are performed:

1. Dry flour mixture with baking powder is poured into beaten 4 eggs with 180 g of sugar.
2. A sponge cake base is baked from a homogeneous dough for about 40 minutes in the oven at 180 °C.
3. After it has cooled, the sponge cake is divided in half lengthwise.
4. The bottom circle is covered with cream. It is prepared in advance from a mixture of eggs, milk, starch and remaining sugar, boiled and beaten with butter.
5. The top cake is covered with chocolate glaze.

Simple sponge cake recipe

Even novice housewives can create a delicious dessert from sponge cakes with airy cream if they have on hand:

• 200 g flour;
• 300 g granulated sugar;
• 5 eggs;
• ½ pack of baking powder;
• 200 ml milk;
• 100 g butter;
• 30 g starch
• 150 g chocolate glaze.

Cooking algorithm:

1. 4 whites are whipped until foamy, after which ⅓ of the sugar is added to them.
2. Using a mixer, beat the mixture until white again.
3. The yolks are mixed separately with another ⅓ of granulated sugar.
4. After mixing the egg mixtures and adding flour and baking powder, knead into a homogeneous dough. A biscuit is baked from it.
5. The cooled cake is divided lengthwise into layers.
6. Milk, remaining sugar, egg and starch are mixed and brought to a boil.
7. Next, oil is added to the hot mass and everything is whipped to obtain a cream.
8. The cakes are coated with the resulting mixture.

For the biscuit dough:

• 6 eggs;
• 300 g flour;
• 2 times less sugar.

For the custard:

• 4 yolks;
• 400 ml milk;
• 50 g sugar;
• 30 g flour;
• 30 ml cognac.

For chocolate glaze:

• 150 g dark chocolate;
• 50 g butter;
• 50 ml milk.

Sequence of steps:

1. A batter is prepared from the egg-sugar mixture and flour sifted into it.
2. After 35 minutes in the oven, preheated to 180°C, a beautiful sponge cake comes out.
3. As soon as it cools down a little, carefully cut it lengthwise into 3 parts.
4. Then the cream for the “Enchantress” cake is prepared by mixing the yolks with sugar, flour and cognac.
5. The milk is heated in a bowl, into which the mixture obtained in the previous step is added.
6. When the cream base is cooked, butter is added to it.
7. Parts of the future confectionery product are coated with custard.
8. The top sponge circle is covered with chocolate glaze.

The Enchantress cake is a delicious and quite economical dessert, the recipe of which is definitely worth trying. After all, its name fully justifies the title that every diligent housewife who has taken the time to make such homemade pastries will acquire after drinking tea.

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:

1. 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.
2. 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).
3. 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.
4. 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.
5. 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.
6. For the top coating, melt the chocolate and butter in a steam bath or microwave oven. Then cover the well-chilled 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:

1. 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.
2. 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.
3. 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.
4. 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:

1. 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.
2. 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:

1. 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.
2. 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.
3. 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.
4. 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:

1. 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.
2. 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.
3. 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:

1. Make biscuit dough using 5 eggs and prepare one fluffy cake from it, which you can then cut into three thinner ones.
2. 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.
3. 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:

1. 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.
2. 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.
3. 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.
4. 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.

The Enchantress cake is a frequent guest on the shelves of confectionery stores. Anyone can afford to buy such a dessert for tea if they wish. But the taste of a store-bought cake will never compare with one made at home. It is enough to choose fresh, high-quality products and spend a little time preparing them to make a popular dessert yourself. Even a novice pastry chef can handle the “Enchantress” cake, because all the processes involved are extremely simple and understandable.

The basis of the Enchantress cake is made using ordinary sponge cakes. To do this, mix flour, sugar and eggs. Soda, baking powder or vanillin are also sometimes added. The dough turns out liquid, so there is no need to knead or roll it out. Biscuit cakes bake very quickly.

Another integral feature of the Enchantress cake is milk custard. It also contains eggs, butter, flour, sugar or powdered sugar. Prepare the cream in a small saucepan, stirring constantly, gradually adding the desired ingredients.

Traditionally, the Enchantress cake is decorated with shiny chocolate icing. According to GOST, it is prepared from butter, milk and cocoa powder. You can also use chocolate bars, replace milk with water or sour cream, add starch or flour for thickness.

Assembling the “Enchantress” cake is very simple - cut the sponge cake into several layers and generously coat them with custard. The finished dessert is poured with glaze. You can also sprinkle the cake with crushed nuts, powdered sugar, coconut flakes or colored confectionery powder. You can draw a variety of designs on the icing using a fork or toothpick.

This recipe is ideal for those who consider themselves a sincere fan of the classic Enchantress cake. It will be very reminiscent of store-bought, but with due diligence the dessert will turn out even tastier. To bake sponge cakes, you will need a round pan with a diameter of 25 centimeters.

Ingredients:

• 1 ¼ cups flour;
• 2 cups sugar;
• 5 eggs;
• 100 g butter;
• 2 tbsp. l. cocoa powder;
• 1 ¼ cups milk;
• 1 tsp. baking powder;
• 1 tsp. vanilla.

Cooking method:

1. Beat eggs (4 pcs.) with a glass of sugar until fluffy foam.
2. Add half a spoon of vanilla and baking powder to the same bowl, mix again until smooth.
3. Continuing to beat the dough with a mixer, gradually add sifted flour (1 cup).
4. Grease a baking dish with butter and sprinkle the bottom with a little flour.
5. Pour the biscuit dough into the mold, bake the cake for half an hour at 180 degrees.
6. Pour a glass of milk into a saucepan and beat in the egg, mix with a whisk.
7. Add 2 tablespoons of flour and the remaining vanilla, lightly beat everything with a mixer.
8. Place the saucepan with the cream on the stove and, constantly stirring the cream, cook it until it reaches a thick consistency.
9. Soften half the butter, add to the cream and mix everything again using a mixer.
10. Cool the finished biscuit, then cut it lengthwise into two equal parts.
11. Spread the bottom cake with custard and cover with the top of the sponge cake.
12. In a small saucepan, combine the remaining milk, sugar and cocoa.
13. Stir the mixture until all the grains are completely dissolved, then bring the liquid to a boil.
14. Cook the glaze over low heat until smooth, remove from heat and add butter.
15. Mix the glaze well again and cover the Enchantress cake with it.
16. Leave the cake in the refrigerator overnight.

Interesting from the network

Cake “Enchantress” in a slow cooker at home

Today, many housewives prefer to bake cake layers in a slow cooker. This way they turn out to have a beautiful round shape, do not burn and rise well. You can also use a kitchen assistant in the case of the “Enchantress” cake. The classic recipe does not use impregnation, but it will make the sponge cake softer and juicier.

Ingredients:

• 4 eggs;
• 1 ½ cups sugar;
• 1 ¼ cups flour;
• ¼ tsp. salt;
• 1 tsp. baking powder;
• 6 g vanillin;
• 250 ml milk;
• 80 g butter;
• ½ glass of water;
• 3 tbsp. l. vegetable oil;
• 50 g chocolate.

Cooking method:

1. Break 4 eggs into a deep bowl, add salt and a glass of sugar, beat well.
2. In a separate bowl, mix flour with baking powder and half of vanilla.
3. Pour the dry ingredients into the egg-sugar mixture and mix well with a spoon until smooth.
4. Pour the dough into a greased and floured multicooker bowl.
5. Bake the sponge cake for 30 minutes in the “Baking” mode, then cool and cut horizontally into two layers.
6. Dissolve a spoonful of sugar in warm water and soak the cakes with the resulting syrup.
7. Mix sugar with the remaining vanilla and two tablespoons of flour, pour into a saucepan and put it on fire.
8. Gradually add milk, stirring the cream with a whisk, and cook until thickened over low heat.
9. Remove the cream from the heat and melt the butter in it, beat.
10. In a water bath, melt the remaining butter along with the chocolate and bring until smooth.
11. Grease the bottom cake with cream, leaving a tablespoon of cream for the top.
12. Cover the bottom cake with the top one, add the remaining cream and cover everything with warm glaze.
13. Leave the Enchantress cake in the refrigerator for several hours.

Now you know how to make the “Enchantress” cake according to the recipe with photo. Bon appetit!

The Enchantress cake became one of the favorite desserts back in Soviet times. Now it is also sold in almost every confectionery shop, but this does not prevent you from reproducing the recipe at home. Simple tips on how to prepare the Enchantress cake will help novice cooks cope with a new dish:

• After adding the glaze, the Enchantress cake must be left in the refrigerator for at least 3-4 hours. If time permits, it is better to let the dessert soak longer;
• To make the icing lay more evenly, brush the top of the “Enchantress” cake with a small amount of cream;
• To make the “Enchantress” cake more fragrant, use a sponge cake impregnation based on liqueur or cognac;
• It is recommended to remove all ingredients for making the cake from the refrigerator in advance and warm them to room temperature.

Recipes for making cakes at home with photos

enchantress cake

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.

Cake “Enchantress” My Favorite Recipe ✧ Russian Cake “Charodeika” (English Subtitles)

Wonderful cake “Enchantress”. Try cooking!

For a sponge cake for a 24 cm pan:
120 g flour
4 medium eggs
120 g sugar

For cream:
300 ml milk
1 medium egg
80 g sugar
30 g flour or starch
50 g butter
150 ml cream 35% (can be replaced with butter)
8 g vanilla sugar
a pinch of salt
20 g powdered sugar

For impregnation:
3 tbsp. spoons of water
2 tbsp. spoons of sugar
1 tbsp. spoon of cognac (optional)

For the glaze:
100 g chocolate
60 g butter

Cake weight - 1.2 kg

For the sponge cake and a 24 cm in diameter springform pan:
120 g of all-purpose flour
4 middle-sized eggs
120 g of sugar

For the cream:
300 ml of milk
1 middle-sized egg
80 g of sugar
30 g of starch or flour
50 g butter
150 ml of heavy whipping cream (you can substitute for butter)
8 g of vanilla sugar
a pinch of salt
20 g of icing sugar

For soaking:
3 tbsp of water
2 tbsp of sugar
1 tbsp of knowledge (optional)

For the glaze:
100 g of chocolate
60 g of butter

The cake is 1.2 kg

Classic sponge cake - https://www.youtube.com/watch?v=TWlq4CwqqkI&t=1s

All cakes on the channel - https://www.youtube.com/playlist?list=PL6qtETDDG6aMee5mnlJtamYjwH2jLoCbO

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2017-03-17T19:10:07.000Z

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!