Cake “Enchantress”

Airy, delicate, and probably familiar to everyone’s cake “Enchantress”. Very easy to prepare and incredibly delicious sponge cake with butter custard and chocolate icing!

Ingredients

For a biscuit:

• Eggs – 4 pcs.
• Flour – 150 g
• Sugar – 150 g
• Vanilla sugar – 10 g
• Baking powder – 1 teaspoon.

For the cream:

• Milk – 350 ml
• Egg – 1 pc.
• Sugar – 100 g
• Flour – 3 tbsp (no slide)
• Butter – 50 g + 200 g for whipping
• Vanilla sugar – 10 g

For impregnation (optional):

• Water – 100 ml
• Sugar – 3 tbsp

For the chocolate glaze:

• Chocolate – 100 g
• Butter – 50 g

Instructions

1. To prepare the biscuit, add sugar, vanilla sugar to the eggs and beat with a mixer for 5-6 minutes. During this time, the mass should turn white and noticeably increase in volume.
   Mix baking powder with sifted flour. Then gently, in parts, mix the dry ingredients into the beaten eggs, moving from the bottom up. Gently bring the biscuit dough to full homogeneity and smooth texture.
2. Cover a detachable dish with a diameter of 22 cm with baking paper. Pour the dough into a mold and send it to an oven preheated to 180 degrees. Bake the biscuit for 25-30 minutes.
   We check the readiness of the biscuit: if it remains dry when piercing the biscuit with a toothpick, then the biscuit is ready. Turn the biscuit onto a wire rack and leave to cool completely for 2-3 hours.
3. Prepare the custard. To do this, combine flour, sugar, vanilla sugar, and egg in a small saucepan and grind with a whisk into a homogeneous mixture. Add a little milk and stir well until smooth. Put on low heat, stir the milk mass continuously, especially at the bottom of the pan, to avoid the formation of flour lumps. As soon as the custard thickens and begins to boil, remove it from the stove.
4. Add soft butter to the hot custard mass, stir until the butter is completely dissolved. Pour the custard into a clean dish, cover with cling film so that the film lies directly on the surface of the cream, and cool the cream.
5. To impregnate the biscuit, mix water and sugar, bring to a boil, stirring occasionally, until the sugar is completely dissolved. Then let cool completely.
6. Beat soft butter with a mixer until a fluffy white mass appears. While whisking, gradually adds the cooled custard to the butter and beat until smooth.
7. Collect the Cream Sponge Cake. Cut the biscuit lengthwise into 2 cakes. Place the cake on a plate. Saturate the cake with sugar syrup. Spread the whole cream over the bottom cake. Then soak the second crust with syrup and put it on the crust greased with cream.
8. Heat for 30 seconds at full power 2-3 times, stirring, until the chocolate is completely dissolved. Place the still-warm chocolate icing on top of the biscuit cake. Spread the icing over the entire surface and sides of the cake. Place the cooked sponge cake with butter custard and chocolate icing for 3-4 hours in the refrigerator for soaking.

   

The “Enchantress” cake is ready. Bon appetit and good baking!

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