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

Required Products

For the biscuit:

Impregnation for biscuit:

For cream:

For the glaze:

With mascarpone

Enchantress cake (recipes with step-by-step photos will help you quickly prepare a dessert) can be made with cheese cream. This delicacy turns out to be healthier, because it contains proteins, essential amino acids and vitamins.

Ingredients

The composition of the “cheese” cake includes the following components:

• eggs – 4 pcs.;
• sour cream – 100 g;
• flour – 270 g;
• cream – 300 ml;
• mascarpone cheese – 300 g;
• powdered sugar – 150 g;
• baking powder – 10 g;
• sugar – 300 g;
• butter – 30 g;
• milk – 100 ml;
• cocoa – 75 g.

Step-by-step cooking process

Prepare a cake with cheese cream according to the following algorithm:

1. Eggs need to be combined with sugar (200 g) and beaten a little until the crystals dissolve. Add sour cream to the mixture and, stirring constantly, add flour and baking powder. After covering the mold with oiled parchment, pour the dough into it and place it in the oven, heated to 180 °C. It will take about 35 minutes to bake the crust. Then you need to leave it to cool on a wire rack, and then cut it into 2 equal parts.
2. Chilled cream needs to be whipped at medium mixer speed for about 2-3 minutes.

3. Having accelerated the device to maximum power, you need to gradually introduce powdered sugar into the foam. After turning off the mixer, add cream cheese and vanilla to the mixture. At this time, you need to stir the cream with a spatula, and add mascarpone in minimal portions.
4. The cake must be placed on a tray, cut side up. The surface of the sponge cake needs to be greased with a thick layer of cream. Then you need to put the remaining cake on the sweet mass and press it down a little.
5. Cocoa should be mixed with the remaining sugar. After adding milk and butter to the mixture, you need to put it on medium heat. It will take about 2-3 minutes to warm up the glaze. It is important to constantly stir the mixture so that the ingredients do not burn and lumps do not form.
6. While the glaze has not cooled, you need to coat the cake with it on all sides. Before serving, the dessert should be kept in the refrigerator for 5-6 hours.

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

1. Mix the eggs with a mixer without separating them into yolks and whites with sugar until a mass is formed, which in density will resemble thick sour cream. The trace of the mixture dripping from the spatula should remain on the dough for about 10 seconds.

2. Gradually add flour to the dough, stirring gently with a spatula.

3. At this time, turn on the oven at 180°C.
4. Line a baking pan with parchment paper and pour out our dough.

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

1. Mix half the sugar (40 g) with flour or starch and add it to a lightly beaten egg. Dilute with a little milk to obtain a liquid consistency.

2. Mix all the milk that we have left in a saucepan, add salt, regular sugar and vanilla. Bring on the stove until the sugar is completely dissolved and boil, but do not boil.
3. Remove from heat and slowly pour half of the hot mixture into the egg mixture, stirring thoroughly. Then, on the contrary, return the egg mixture to the pan, put it on the fire and constantly actively stir until the mass thickens. Remove from heat.
   Read also:  Hot desserts - 72 delicious homemade recipes
4. Add the butter directly to the hot cream, mix and cover with cling film directly over the dough to avoid condensation.
5. Whip the cold cream with a mixer until very thick and, stirring with a spatula, slowly add it into the already cooled and even more thickened cream. As a result, the cream turns out to be very delicate and light.

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.

According to GOST with custard

The Enchantress cake (even an inexperienced housewife can recreate the recipes with photos step by step) was a famous dessert in Soviet times, and it could be bought in almost any confectionery shop. Moreover, the taste of the delicacy was unchanged, regardless of whether it was bought in the capital or in the outback of the country, because it was prepared according to special GOST.

Ingredients

You can make a sponge cake for a Soviet cake from the following components:

• eggs – 4 pcs.;
• sugar – 200 g;
• flour – 160 g;
• baking powder – 3 g.

You will need to create the cream from the following set of products:

• milk – 250 ml;
• sugar – 100 g;
• starch (preferably corn) – 60 g;
• egg – 1 pc.;
• butter – 100 g.

You will also need to prepare frosting for the cake.

To do this, you should stock up on the following components:

• cocoa powder – 50 g;
• starch – 30 g;
• sugar – 100 g;
• milk – 75 ml;
• butter – 70 g.

To add additional flavor to the treat, vanillin can be added to the cream and biscuit dough. For the indicated volume of products, 2 g is sufficient.

Step-by-step cooking process

To prepare a Soviet dessert according to GOST, you will need to follow these instructions:

1. First you need to make a biscuit base. To do this, you need to carefully separate the whites from the yolks and beat them with a mixer at minimum power for about 1 minute. Then you need to increase the speed of the device and process the mass until it becomes stable. Without turning off the mixer, add half a portion of sugar into the protein foam. It will take about 2 minutes to beat the mixture until the crystals are completely dissolved.
2. The yolks need to be mixed with the remaining sugar. You need to gradually add whipped whites into the resulting mixture, adding them 1 tbsp. l. At this time, the mass must be carefully mixed with a spatula, moving from top to bottom, and not in a circle. In the same way, add flour to the ingredients.
3. After greasing the mold with oil, you need to pour the resulting dough into it. Then the base must be sent to the oven, preheated to 180 °C. You will need to bake the crust for 25-30 minutes. But in the process it is worth reducing the temperature so that the biscuit does not burn on the outside and is well baked on the inside. This should be done when the cake has risen well. The finished biscuit should not be taken out of the oven immediately, because it may fall off. To prevent this from happening, you need to turn off the device and leave the cake in it until it cools completely, or better yet for 5-6 hours. Then you will need to cut the biscuit lengthwise to make 2 layers.

4. To make the cream, you need to combine all the products intended for this (butter cream) in a bowl with high sides. The mixture should be beaten with a mixer for 2-3 minutes, and then transferred to a saucepan and placed on medium flame. Stirring constantly, heat the cream until it thickens. Then you need to reduce the heat to a minimum. It will take another 5-7 minutes to cook the cream without stopping stirring. Next, you need to remove the saucepan from the heat and add butter to the ingredients. The cream should be whipped with a mixer for 2-3 minutes.
5. Place the cake on a serving plate. It is necessary to distribute the entire portion of the cream over its surface. Place the remaining biscuit on top of the sweet mass. Do not press the layers of the cake too hard, otherwise the cream will flow.
6. The ingredients for the glaze (with the exception of butter) must be combined in a saucepan and placed over medium heat. Without stopping stirring, bring the mixture to a boil and as soon as it begins to boil, remove from the stove and cool. The cooled glaze must be beaten with a mixer along with softened butter. At medium speed it will take no more than 1-2 minutes.

All that remains is to grease the surface and sides of the dessert with glaze.

You can also decorate the cake by drawing patterns or a mesh of melted white or dark chocolate. Before serving, the Enchantress should be kept on the middle shelf of the refrigerator for about 3-4 hours. Then the sponge cake will be better saturated with cream and will not be dry.

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 a 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.

Cooking tips and tricks

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.