Cake "Enchantress"

Category: Confectionery
Enchantress cake

Ingredients

Biscuit:
Eggs 4 things.
Sugar 1 glass
Vanilla sugar 1 sachet
Flour 1 glass
Custard:
Milk 250 ml
Egg 1 PC.
Sugar 1/2 cup
Flour 2.5 tbsp. l. without slide
Vanilla sugar 1 sachet
Butter 100 g
Chocolate glaze:
Cocoa 2 tbsp. l.
Sugar 7 tbsp. l.
Milk 3 tbsp. l.
Butter 50 g

Cooking method

  • Biscuit:
  • We separate the whites and yolks. Beat the egg whites with 2/3 cup sugar until peaks. Beat the yolks with 1/3 cup sugar and a bag of vanilla sugar until white.
  • Pour the whipped yolks into a mixing bowl and spread the protein foam, add 1 cup of sifted flour in three steps, gently mixing the dough.
  • Grease the baking dish with butter and spread the dough. We put in a preheated oven and bake at 180 degrees (gas oven) for 40 minutes.
  • Custard:
  • While the biscuit is baking, we make a cream. Boil the milk and set aside to cool slightly. Beat the egg with a packet of vanilla sugar and 1/2 cup regular sugar. Add 2.5 tbsp. l. (without a slide) flour and beat again. Pour the mixture into hot milk, stir and simmer over low heat. Stir constantly, cook until thick. Add butter to the finished hot cream and beat with a mixer at 1 speed.
  • Take the finished biscuit out of the oven, remove it from the mold and leave it to cool.
  • Chocolate glaze:
  • At this time, we prepare the chocolate coating. Mix cocoa with sugar, add milk and stir. We put on medium heat and cook until thickened. Add butter and beat with a mixer at first speed.
  • Assembling the cake:
  • Cut the cooled biscuit into two parts and grease with cream. Pour hot glaze on top and put in the refrigerator to soak for a couple of hours.


NataljaMart
I made a cake according to your recipe. I liked very much that the preparation method was described in detail. The cake came out wonderful. Served to guests as a "highlight" of the evening. The "zest" was a success. Thanks for the recipe!
Inessa82
Hello, what is the weight of the cake?
Tasha87
Quote: NataljaMart

I made a cake according to your recipe. I liked very much that the preparation method was described in detail. The cake came out wonderful. Served to guests as a "highlight" of the evening. The "zest" was a success. Thanks for the recipe!
Glad you liked! I also prepare this cake for every holiday. Fast, easy and delicious!
Tasha87
Quote: Inessa82

Hello, what is the weight of the cake?
Unfortunately, I can't answer your question - I didn't weigh it. but definitely more than 1 kg. About 1.5 kg., Probably.
floksovodik
My cream turned out to be liquid, the oil took 82%. When I put it on the cake, it dripped all over. I put it in the refrigerator for a short time, it became thicker, but it's still liquid. Stands still oiled in the refrigerator for the night. I suspect that the cream layer will be thin
Frosya None
What a wonderful cake! I think it's delicious.
Tell me, does it look like a store one? For some reason I want the very one, but with my own hands
floksovodik
I did - 100% as from an early store. Much tastier than today's stores. There are many substitutes
Frosya None
floksovodikElena, have you changed something in the recipe, or can you safely trust the author?
eye
Quote: floksovodik
I suspect that the cream layer will be thin
floksovodik, the suspicions were justified or did you still?

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