In Soviet times, the "Enchantress" cake was one of the most popular cakes, along with "Prague", "Napoleon" and "Bird's milk". This cake is distinguished by its delicate taste and ease of preparation.
The "Enchantress" cake is a fragrant dessert with a mesmerizing taste. Simple products are used to make the cake, but the dessert is very attractive. In this cake, a delicate sponge cake goes well with butter cream and milk chocolate frosting.
To make the "Enchantress" cake you will need: 1 glass of flour, 1, 5 glasses of granulated sugar, 5 chicken eggs, 2 tbsp. l. vanilla sugar, 1 glass of milk, 100 g butter, 100 ml heavy cream, 100 g milk chocolate, 1/2 tsp. baking powder.
Instead of milk chocolate, you can use dark chocolate, which will make the cake less cloying in taste.
In order to make the "Enchantress" cake, first of all, you need to prepare the dough for the biscuit. Take 4 chicken eggs and break them into a large deep bowl, add 1 cup granulated sugar and 1 tablespoon vanilla sugar to the eggs, thoroughly grind the ingredients, and then beat them into a fluffy elastic foam. Add the required amount of flour to the resulting mixture in small portions, leaving 2 tablespoons of the ingredient for making butter. Stir the dough using a hand whisk.
Preheat oven to 180C. Take a baking dish and brush it with a little butter or oil. Pour the biscuit dough into the mold, place in the oven. Bake the crust for 30-35 minutes. After the time has elapsed, remove the finished biscuit cake from the oven and leave it to cool to room temperature without removing it from the mold. At this time, start preparing the cream.
In a medium bowl, combine 0.5 cups granulated sugar, 1 egg, 1 tablespoon vanilla sugar, and 2 tablespoons flour. Beat the ingredients with a mixer, add the required amount of milk and beat again. Put a homogeneous mass on medium heat, stirring constantly during cooking. When the mixture begins to thicken, reduce the heat and simmer the cream for 5-7 minutes. Remove the container from the heat and add softened butter to the mass. Beat the cream with a mixer and cool.
Prepare the icing for the cake. Pour the cream into a small saucepan and bring to a simmer. Add the broken milk chocolate to the cream. Without turning off the heat, stir the ingredients until smooth. Remove from heat and cool.
Start collecting the cake. Remove the cooled biscuit from the mold and cut it lengthwise into two equal cakes. Apply all the cream on the bottom cake and then cover with the second cake layer. Cover the top and sides of the cake generously with chocolate icing. Put the dessert in the refrigerator for 30-60 minutes. After the time has elapsed, remove the chilled cake and serve by cutting it into portions.
To add a light tart flavor to the cake, add a little cognac or rum to the biscuit dough. You can decorate the cake with nuts, coconut or leftover butter.
The "Enchantress" cake is ready!
