Enchantress cake made from mastic

A delicate sponge cake will perfectly lift your spirits! Quite a budget-friendly and relatively low-calorie cake. A very delicate sponge cake combined with chocolate and custard will bring joy and pleasure to those with a sweet tooth. So I recommend making this cake in these financially difficult times. It will perfectly lift your spirits and won’t put too much of a strain on your budget. True, the cake has one drawback. I thought it was sweet; the flavor lacked lemon and zest. The original recipe is presented here, but I recommend adding lemon juice and zest to the soak. At the same time, you should not refuse impregnation - the cake will be a little dry. However, you can get creative with the impregnation, for example, add cognac, it will taste noble.
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Elise BrownElise Brown
Author of the recipe
Enchantress cake made from mastic
Calories
343Kcal
Protein
7gram
Fat
11gram
Carbs
50gram
*Nutritional value of 1 serving

Ingredients

ServingsServings: 12

Step-by-step preparation

Cooking timeCooking time: 3 hr
  1. STEP 1

    STEP 1

    How to make an Enchantress cake from mastic? Prepare the necessary ingredients. Sift the flour so that it is saturated with oxygen. Thanks to this, the finished biscuit will turn out more fluffy. Turn on the oven to 200 degrees in advance.

  2. STEP 2

    STEP 2

    Beat the eggs into a clean deep bowl, add sugar and salt. Beat everything with a mixer until it becomes voluminous foam.

  3. STEP 3

    STEP 3

    Add baking powder, vanillin and sifted flour in parts, beating each time with a mixer until smooth and fluffy.

  4. STEP 4

    STEP 4

    You may need a little more or a little less flour than the specified amount. Be guided by the consistency of the dough: it should not be liquid or thick.

  5. STEP 5

    STEP 5

    Pour the dough into a greased and floured pan and place in an oven preheated to 200 degrees for 30 minutes. During this time, do not open the oven, otherwise the biscuit will settle. Then reduce the temperature to 180 degrees and bake for another 30 minutes. You can check readiness with a toothpick: insert it into the middle of the biscuit and immediately remove it. If the toothpick is dry, then the biscuit is ready. You can also bake the biscuit in a multicooker using the “Baking” mode (1 hour).

  6. STEP 6

    STEP 6

    Remove the biscuit and cool it.

  7. STEP 7

    STEP 7

    While the biscuit is baking, prepare the cream. To do this, beat an egg into a deep bowl and add sugar and flour.

  8. STEP 8

    STEP 8

    Mash everything with a spoon until smooth.

  9. STEP 9

    STEP 9

    Pour milk into the cream mixture and stir thoroughly. Warm the cream in a water bath until thickened, stirring occasionally. You can also cook the cream in a saucepan or saucepan with a thick bottom over low heat. In this case, the cream must be stirred continuously, otherwise lumps will form and the cream may burn. Remove the thickened cream from the heat.

  10. STEP 10

    STEP 10

    Add butter to the cream and stir until smooth. Cool the cream.

  11. STEP 11

    STEP 11

    Cut the cooled sponge cake into 2 layers.

  12. STEP 12

    STEP 12

    Prepare the impregnation. To do this, pour water into a ladle or saucepan, add sugar and mix everything. Place the saucepan over medium heat and, stirring constantly, bring the syrup to a boil. All sugar crystals should dissolve. Once the syrup boils, remove it from the heat and let cool to room temperature. Soak the bottom cake with the cooled syrup.

  13. STEP 13

    STEP 13

    Place cream on the crust. Leave about two tablespoons of cream to coat the top.

  14. STEP 14

    STEP 14

    Cover the bottom layer with the second layer and spread the remaining cream over the entire cake.

  15. STEP 15

    STEP 15

    Break the chocolate bar and melt it with butter in a water bath or in the microwave on the “defrost” setting.

  16. STEP 16

    STEP 16

    Spread hot chocolate over cake.

  17. STEP 17

    STEP 17

    When the chocolate has hardened, the cake can be served.

  18. STEP 18

    STEP 18

    You can decorate the cake, for example, with mastic stars and colored powder. Enjoy your tea!

Comments on the recipe

Author comment no avatar
Malinshi
09.08.2023
4.8
What a beautiful cake! I really like your idea for decoration: the colored stars and the dark chocolate surface of the cake go well together. Sweet, tender, I can already imagine how happy my family will be with such a tasty treat. I often have problems with cooking cream, I’ll try to cook it in a water bath according to your advice, the holidays are coming, you can treat yourself :) It seems to me that it would go perfectly with lemon peel, or with candied fruits)) Thanks for the recipe!
Author comment no avatar
Candina
09.08.2023
5
Wow! Wonderful recipe! Worth a try! And then I only have this variation:
Author comment no avatar
Maslova Tatyana
09.08.2023
4.6
MALINSHI, thank you for your rating. I think that the cake will come in handy on March 8th, it is really tender and, I would say, feminine.
Author comment no avatar
Faith faith
09.08.2023
4.7
Tatyana, very beautiful cake! I agree with Malinshi, a good combination of colored stars in decorating the cake. In the classic version, the cake is simply filled with chocolate, but it is the stars and powder that correspond to the name - the Enchantress. And the color of the stars is not too much, otherwise the cake, in my opinion, would look childish, but your cake has everything combined.
Author comment no avatar
Lyudmila
09.08.2023
4.9
This cake combines: taste, beauty, simplicity. However, you can also cook for special occasions.
Author comment no avatar
Maslova Tatyana
09.08.2023
4.9
Vera wrote: Tatyana, very beautiful cake! I agree with Malinshi, a good combination of colored stars in decorating the cake. In the classic version, the cake is simply filled with chocolate, but it is the stars and powder that correspond to the name - the Enchantress. And the color of the stars is not too much, otherwise the cake, in my opinion, would look childish, but your cake has everything combined. Vera, you just guessed my idea. When I was thinking about the design of the cake, I imagined an astrologer’s cloak, black with stars. I think I succeeded.
Author comment no avatar
Maslova Tatyana
09.08.2023
4.5
Lyudmila wrote: This cake combines: taste, beauty, simplicity. Nevertheless, you can also cook it for special occasions. I completely agree with you, it’s perfect for small holidays (February 23, March 8) or family celebrations.