Enchantress cake, recipe with photos step by step at home

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 cake in a slow cooker

Cooking time: 4 hours.
Number of servings: 6 persons.
Calorie content of the dish: 4533 kcal.
Purpose: for tea.
Kitchen: homemade.
Difficulty of preparation: medium.

This quick Enchantress cake in a slow cooker differs from the Soviet recipe only in some changes in proportions and products for glaze and the addition of lemon juice to the dough. The cream remains classic, so attention is not focused on it. Keep in mind that the glasses taken as a measure of weight here have a volume of 250 ml. Baking dish, i.e. multicooker bowl – 20 cm.

Ingredients:

flour - a glass;
sugar - glass;
eggs – 4 pcs.;
baking powder – 1 tsp;
lemon juice – 1 tsp;
cocoa – 100 g;
milk – 100 ml;
powdered sugar – 100 g;
butter – 40 g;
ready cream.

Cooking method:

Place the bowl where the eggs were broken in a water bath. Add sugar. While heating, beat until white.
Remove from heat, pour in lemon juice. Continue whipping: you should get a soft cream.
Add flour, mixing from bottom to top with a spatula. Add baking powder.
Place a parchment circle at the bottom of the bowl and pour in the dough. Bake on the same setting for an hour.
Remove, cool, cut. Layer with cream.
Warm milk and butter. While stirring, add powdered sugar and cocoa.
When the glaze has cooled a little, cover the cake with it. Refrigerate for a couple of hours.

Recipe for the Enchantress birthday cake according to GOST

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.

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Cake "Enchantress": recipe. How to cook the “Enchantress” cake in a multicooker https://fb.ru/article/135042/tort-charodeyka-retsept-prigotovleniya-kak-prigotovit-tort-charodeyka-v-multivarke
Surely many remember those times when almost all store shelves were filled with such a delicious and delicate dessert as the “Enchantress” cake. Cheryomushki, a confectionery and bakery plant, has recently resumed production of this sweet dish. If your city doesn’t have such a dessert, then don’t be upset. After all, today we will look step by step at how to make the “Enchantress” cake according to GOST at home. Moreover, in order to simplify the procedure for baking cakes and not use a gas (electric) stove, we decided to use only a multicooker.

Delicate “Enchantress” cake in a slow cooker: recipe

Before making such a light dessert, you should bake soft and fluffy cakes. For this we need: sifted wheat flour – 200 g; granulated sugar – 200 g; large chicken egg - 4 pcs.; vegetable oil - for baking; vinegar and table soda – 5 g.

Kneading the dough

The most delicious cake “Enchantress” is made from a biscuit base. To prepare such cakes, you should separate the whites and yolks into different bowls, and then add granulated sugar to the last ingredient and grind until white with a spoon. As for the proteins, it is recommended to cool them and then beat them into a thick foam, using a hand whisk or mixer. After these steps, you need to mix both components, quench the baking soda with vinegar and add sifted wheat flour. As a result, you should get a liquid and viscous dough.

Baking cakes

The “Enchantress” cake is prepared much easier and faster in a slow cooker than in the oven. In this regard, we decided to use the presented kitchen device. Its bowl should be greased with oil, and then pour in all the previously kneaded dough. Next, you need to put the multicooker in baking mode and set the timer for 40 minutes. After this time, you need to check the readiness of the sponge cake by inserting a toothpick or knife into it. If the base does not stick to the object, then the cake can be safely removed from the bowl. It is advisable to cool it completely, cut off the edges nicely using a plate of the required diameter (if required), and then divide it in half. As a result, you should have two thin sponge cakes.

Necessary ingredients for the cream

The cream for the “Enchantress” cake should be light, tender and very tasty. After all, it makes up 1/3 of the entire dessert. Thus, to prepare the airy filling we will need: fresh fat milk - 400 ml; white sugar sand – 200 g; sifted wheat flour – 50 g; fresh butter (not margarine) – 50 g; large chicken eggs – 2 pcs.

Cooking process

This cream is very easy and quick to make. But in order for it to really turn out tasty and tender, you must follow all the rules for its preparation. First you need to beat the chicken eggs with a whisk directly in the multicooker bowl. Next, you need to add granulated sugar and pour in fresh fat milk. These components should be mixed until the sweet bulk ingredient is completely dissolved. After this, add wheat flour to the resulting mass and put the device in baking mode. In this composition, the base for the cream must be cooked until thickened, stirring constantly with a spoon. At the end, the multicooker program must be paused and soft butter added to the hot mixture. Next, the cream should be beaten vigorously with a mixer, and after obtaining a fluffy mass, cool in calm air.

Glaze Ingredients

As you know, the Enchantress cake is covered with a thick layer of chocolate glaze. This sweetness can be made using different recipes. However, according to GOST, this coating requires the use of the following components: thick fat sour cream - 100 g; granulated sugar – 100 g; fresh butter – 100 g; cocoa powder – 50 g.

Cooking process

Surprisingly, this glaze is made in literally a matter of minutes. To do this, mix thick, fatty sour cream with granulated sugar, and then put them in baking mode and gradually bring to a boil, adding cocoa powder. After you get a homogeneous dark-colored mass, you need to add fresh butter to it and wait until it is completely dissolved, stirring regularly with a spoon. The result should be a semi-liquid glaze. It should be noted that this coating hardens quite quickly. Therefore, it is better to prepare it after the Enchantress cake is already fully formed.

The process of forming and decorating dessert

The sweet product under the magical name “Sorceress” is assembled very easily and quickly. The main thing is that all the components are prepared in advance. Thus, you need to take a cake pan or a large round plate, and then place one sponge cake on it. In turn, spread the cooled cream onto the base in a thick layer. Moreover, this filling should make up approximately 1/3 of the entire dessert. After all, it is precisely due to the content of such a large amount of light and delicate cream that your cake will turn out unusually tasty and fluffy. Next, you need to place a second sponge cake on the filling, lightly pressing it with your hands to stabilize the dessert. If you look at the product from the outside, it is very difficult to distinguish between the boundaries of the base and the cream. After all, they should turn out to be almost the same color. To finish preparing the cake, make the glaze according to the recipe described above, and then pour it over the entire dessert, including the sides. As a result, you will get a beautiful and delicate product, which is recommended to be kept in the refrigerator for at least a day. There it will completely harden, become more stable and tasty.

If the “Enchantress” cake is intended for a children's party, then it should be additionally sprinkled with some confectionery decorations. In addition, using the remaining cream and a culinary syringe, you can write the name of the birthday person and a couple of congratulatory words on the surface of the dessert. Believe me, no sweet tooth will refuse such a homemade sweet product.

How to properly present dessert to the table?

After 24 hours, the “Enchantress” cake will be completely ready to eat. Before serving, it should be cut into portions, placed in small saucers and presented to guests along with hot tea. Bon appetit!

Useful tips for housewives

You can prepare such a dessert not according to GOST. After all, modern chefs are always trying to make standard dishes more tasty and unusual. As a rule, such a desire leads to the addition of some of their own ingredients to the usual recipe. So, the presented cake can be made completely chocolate. To do this, add a few tablespoons of cocoa powder to the biscuit dough and cream. As for the top coating, some housewives make it not dark, but, on the contrary, light. To do this, you need to purchase two bars of white chocolate, and then melt them over low heat, adding a couple of tablespoons of fresh milk and the same amount of butter. As a result, the appearance of the dessert turns out to be quite unusual, but the taste and consistency remain the same. Thus, by imagining and combining various ingredients, you can create truly culinary masterpieces at home, which will delight absolutely all invited guests.

How to make the Enchantress cake with butter cream

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.

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.

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!

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:

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.
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.
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.
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.
Melt the chocolate. To obtain a glaze, add butter.
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.

“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:

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

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

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

The “Enchantress” cake is probably familiar to everyone. This dessert cannot be called very rare or unusual - now it can be found in every confectionery shop. But when prepared at home from high-quality and fresh ingredients, the cake undoubtedly turns out much tastier!

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

Ingredients: