Biscuit Cake “Enchantress”
by Editorial Staff
The original recipe for the famous cake “Enchantress” is one of the simple sponge cakes, but very tasty and tender. It combines a lush sponge cake, delicious custard, and dark chocolate.
Ingredients
For the test:
- Eggs – 4 pcs. (200 g)
- Sugar – 200 g (1 glass of 250 ml)
- Vanilla sugar – 1 tbsp
- Flour – 160 g (1 glass)
- Baking powder – 1/2 teaspoon.
For the cream:
- Milk – 220 ml
- Egg – 1 pc. (50 g)
- Sugar – 100 g
- Vanilla sugar – 1 tbsp
- Butter (room temperature) – 100 g
- Flour – 2 tbsp (with a slide)
For glaze:
- Black chocolate – 200 g
- Vegetable oil – 20 g
Directions
- Prepare the ingredients for the biscuit dough.
- Beat the eggs with sugar and vanilla sugar until fluffy and firm.
- Mix the sifted flour with baking powder. Add flour in small portions to the beaten eggs and mix gently with a whisk.
- Grease a baking dish with vegetable oil and sprinkle with flour, line the bottom with baking paper. Pour the biscuit dough into a mold and bake the biscuit in a preheated oven for 30-35 minutes at 180 C.
- Check the readiness of the biscuit with a wooden stick – it must be dry.
- Allow the biscuit to cool and remove from the mold.
- Prepare the ingredients for the butter custard.
- Put the milk on the fire and bring to a boil, and in the meantime, combine the egg, sugar and vanilla sugar.
- Add sifted flour there and beat.
- Pour in hot milk and whisk again.
- Put the mass on medium heat and cook without ceasing to interfere. When the mass begins to thicken and clump, reduce the heat to low and cook the cream until thickened, stirring constantly, for 5-7 minutes. The mass should turn out to be thick, like porridge.
- Remove the mixture from heat, cool, add softened butter to cold custard (room temperature), beat well with a mixer.
- Cut the cooled biscuit into two parts.
- Apply all the butter custard to the bottom crust, flatten and cover with a second crust.
- Melt the chocolate in a water bath and mix with vegetable oil.
- Cover the top and sides of the sponge cake completely with chocolate.
Place the butter custard sponge cake in the refrigerator for 30-60 minutes. - You can decorate the cake as you wish.
Enjoy your meal!
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