The recipe for the Enchantress cake includes simple and affordable ingredients, which, during simple technological processes, are transformed into a delicious dessert. Even a novice housewife can cope with the recreation of this delicacy in her kitchen, and it is even better to attract children to this fascinating action. They will like this occupation.

Recipe cake "Enchantress" according to GOST USSR

The Enchantress dessert was introduced into mass production as a biscuit cake with a long shelf life. For the first time, red boxes with Old Russian gold monograms, in which the Enchantress was sold, appeared on store shelves in 1975.

 

Since then, the housewives tried to reproduce this cake in their kitchens. And I must say, they did it, because all the components of baking are simple and are prepared from available products.

So, the composition of the classic biscuit includes:

  • 5 eggs;
  • 200 g of sugar;
  • 160 g of flour;
  • 5 g of baking powder (you can replace 3 g of slaked soda).

For a custard layer between two layers of biscuit you will need:

  • 250 ml of milk;
  • 100 g butter;
  • 125 g of sugar;
  • 2 eggs;
  • 50 g of flour;
  • 2-3 g of vanillin.

For a thick layer of glaze, covering the cake on top, you need to take:

  • 100 g extra black chocolate;
  • 75 g butter.

Recipe according to GOST of the USSR step by step:

  1. In an bowl of a planetary mixer or in a suitable container for working with a manual device, send eggs and sugar. Mix everything for a long time and thoroughly, almost white and to a significant increase in the initial volume.
  2. Then carefully mix flour with a loosening component. Cover the bottom and sides of the mold (∅ 22 cm) with parchment, pour the dough into it and bake one magnificent biscuit cake (baking temperature - 180 ℃, duration - 30-40 minutes).
  3. Cool the pastries in the mold, then carefully remove them, wrap them in plastic wrap and send them to lie down overnight in the refrigerator. After the cake is laid down, dissolve it into two identical layers.
  4. Sugar, half the prescription amount of milk, the rate of butter and vanilla are sent to the stove. Stir the rest of the milk until smooth with eggs and flour. Pour the boiled milk-butter syrup into a cold egg-milk mixture with a thin stream.
  5. Then return the cream to the stove and boil until sour cream, not forgetting to mix it carefully, so as not to burn. Allow the finished mass to cool to room temperature. Put and smooth the cream on one layer of biscuit, cover with a second cake and put in the refrigerator for 40 minutes.
  6. To topcoat in a steam bath or microwave oven, melt chocolate with butter. Then cover the well-chilled cake and return it to the cold for at least 4 hours.

If desired, the cake can be decorated with edible creamy flowers on top of the icing. For registration, we apply protein-oil or butter cream on condensed milk.

Cooking in a slow cooker

Biscuit dough is very moody. Perhaps that is why they say that you can’t bake biscuits in a bad mood.

But even a novice housewife will get a magnificent and high sponge cake if cooked in a slow cooker, taking:

  • 4 eggs;
  • 180 g of sugar;
  • 165 g flour;
  • 6 g of baking powder.

The cream can be prepared classic custard or use a simple but tasty recipe for butter filling in sugar syrup.

Will need to mix:

  • 100 g butter;
  • 60 g of sugar;
  • 60 ml of water.

The icing for coating the dessert can be used from chocolate or boiled from cocoa powder.

Ingredients:

  • 100 ml of milk;
  • 120 g of sugar;
  • 60 g butter;
  • 90 g of cocoa powder.

How to make a cake in a slow cooker:

  1. Using a mixer, prepare a biscuit dough. Put a parchment circle of the appropriate diameter on the bottom of the multi-pan, grease the walls with a piece of oil and dust with flour. Pour the dough into the bowl and cook in the baking mode for 1 hour.
  2. Turn off the device and do not open the lid for another 10-15 minutes. Cool in a multicooker. The cooled cake is removed carefully from the mold and cut into two layers.
  3. Boil syrup from sugar and water. It does not need to be boiled to any consistency, it is necessary to dissolve all the sweet grains. Beat soft butter with a mixer, adding a tablespoon of room temperature syrup. Ready cream generously smear cakes. Put the cake in the refrigerator.
  4. In the meantime, cook the glaze, mixing all its components and sweating them over the fire until smooth and sour cream consistency. Pour icing cake out of the fridge.

To make the icing on the cake more even, it can be coated with a thin layer of apricot jam before cooling. This small deviation from the classic recipe will be especially appropriate if you cook the glaze yourself.

With mascarpone

Mascarpone Italian cream cheese fits perfectly into the enchantress cake recipe.

To prepare such a modern version of the dessert, you should bake a classic biscuit, for example, according to a recipe from GOST, and prepare the cream from the following list of ingredients:

  • 200 ml of milk;
  • 100 g of 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. Then dilute everything with cold milk and send to moderate heat. Actively mixing the mixture, boil it until the cream is thick.
  2. Beat the chilled mascarpone with an electric mixer, adding the same cold custard base over a tablespoon. The resulting cream is distributed between two layers of biscuit. Cover the cake with a thick layer of chocolate and butter or fat cream glaze.

Traditionally, this cake consists of two layers of biscuit, but if the cream turned out to be too much, and the biscuit turned out to be so magnificent that it is easily cut into three layers, then two cream layers can be made.

Recipe from Irina Khlebnikova

Famous food blogger Irina Khlebnika offers her recipe for a sorceress whose highlight is custard filling not in butter, but in heavy cream. Thanks to this, it turns out more gentle and soft.

For a biscuit base with a diameter of 24 cm, you need to take:

  • 4 eggs;
  • 120 g of sugar;
  • 120 g of flour.

Cream custard contains:

  • 300 ml of milk;
  • 1 egg
  • 30 g flour or starch;
  • 80 g of sugar;
  • 8 g of vanilla sugar;
  • 2.5 g of salt;
  • 50 g butter;
  • 150 ml butter cream for whipping;
  • 20 g of powdered sugar.

The proportions of the ingredients for the glaze are 100 g of dark chocolate and 60 g of butter.

The sequence of actions:

  1. Foam eggs with sweet crystals to the consistency of the rice mass - the trace of the flowing mass should not quickly disappear from the surface. Then, gently folding movements, add flour with baking powder.
  2. Cover the bottom of the detachable shape with parchment, do not grease the sides. Pour the dough into a mold and bake for 30-40 minutes at 180-190 degrees. Cool the finished biscuit in the form on the wire rack, turning it upside down so that the cake in the center does not fall.
  3. Cook the custard base from milk, sugar, salt, eggs and flour. In a hot mass, just removed from the fire, put a piece of oil and stir until smooth. Cool the cream to room temperature by covering it with cling film.
  4. Beat cream with icing sugar until peaks and mix in a custard base in two or three passes. Next, layer the biscuit, cut lengthwise into two layers, with cream and cover with chocolate and butter glaze.

In order for the icing to lay in an even layer, and not just glass from the cake, it must be well pre-cooled. If the butter with chocolate gives a too thick mass, then it can be diluted a little with warm fat cream.

From bird cherry flour

Powdered dried berries of bird cherry acquire a delicate taste of almonds. So, why not add this touch of taste to the recipe for the Enchantress cake?

In this case, the ratio of almond and wheat flour, as well as other ingredients will be as follows:

  • 4 eggs of category C0;
  • 180 g of sugar;
  • 100 g of wheat flour;
  • 60 g of bird cherry flour;
  • 5-7 g of baking powder.

To prepare the cream and glaze for decoration you will need:

  • 200 ml of milk;
  • 1 egg
  • 100 g of white crystalline sugar;
  • 8 g of vanilla sugar;
  • 25 g of corn or potato starch;
  • 170 g of 82% butter (100 g in cream, and the rest for glaze);
  • 70 g extra chocolate.

Baking Algorithm:

  1. Sponge cake with bird cherry flour is baked similarly to the classic recipe. Whole eggs with sugar. Carefully mix the mixture of two types of flour and baking powder into the resulting mass, sifted through a sieve.
  2. The cake is baked in a detachable form 20-22 cm in diameter under the same temperature conditions as a conventional biscuit. Let it cool and “mature” in the refrigerator, and then divide it into two layers.
  3. For cream, brew milk with a mixture of starch, sugar and eggs. Put butter at room temperature in a ready-made warm base and beat everything with a mixer. Then it remains only to collect the cake and cover its sides and top with glaze.

Sometimes it happens that in a custard lumps are formed 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 wiped through a small metal sieve.

A simple biscuit cake recipe

Sponge cake “Enchantress” is extremely simple in its composition and cooking technology. But, as fans of this dessert confirm, it just doesn’t mean at all not tasty.

For this reason, many different simple and unusually appetizing variations of this delicacy appeared, for which it is necessary to prepare:

  • 5 eggs;
  • 225 g of sugar;
  • 8 g of vanilla sugar;
  • 190 g flour;
  • 250 g butter;
  • 150 g of condensed milk;
  • 50 g halva.

Bakery products:

  1. Make a biscuit dough on 5 eggs and cook from it one magnificent cake, which is subsequently rinsed three thinner.
  2. Beat butter softened to a creamy consistency with condensed milk. Grate halva with a fine grater, add to other components and beat everything again.
  3. Lay the cakes with the filling and arrange them into a cake, which on top is covered with chocolate icing or cooked on cocoa powder.

For greater juiciness of baking, the biscuit after cutting can be saturated with syrup with the addition of a small amount of alcohol or a mixture of condensed milk and drinking water in equal quantities.

Enchantress Cake with Custard

Custard is also different. Recently, cream on fruit juices (Kurds) is gaining more and more popularity.

Why not make a cream for the Enchantress cake with a refreshing lemon flavor, which will require:

  • 120 ml of lemon juice;
  • 5 g of lemon peel;
  • 4 yolks;
  • 165 g of sugar;
  • 55 g of starch;
  • 110 g of butter.

Working process:

  1. Bake and allow to ripen a classic biscuit made from 4 eggs. Then, with a long bread knife, saw, dissolve it into 2-3 cakes.
  2. Wash lemons carefully. For this amount of juice and zest, you need three medium lemons. Remove the zest from one lemon with a grater with small holes, then squeeze the right amount of juice from all citrus fruits.
  3. Grind the yolks with sugar and starch, pour the resulting mixture with lemon juice, add the zest and boil to a consistency of sour cream over moderate heat. Strain the hot custard base through a fine metal sieve and combine with oil. Cream, like a biscuit, should be sent to the refrigerator for the night.
  4. Ready stable lemon cream to distribute in the layer between the biscuit layers. Cool the collected cake and cover with a mass of melted butter and chocolate.

Chocolate goes well with the taste of cherry berries, so you can cook another version of the Kurdish according to the same recipe, but on cherry juice. For flavor, you can add a pinch of cinnamon to it.

The Sorceress cake sold in pastry shops was not distinguished by its refined decor. For home baking, you can also make a simple but effective decoration - chocolate leaves. With melted chocolate of three colors (black, milk and white) cover the leaves (washed dry laurel leaves are suitable), then carefully remove them and beautifully lay the chocolate plates in a wreath around the circle of the cake.

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