Enchantress cake made from mastic

Name: Enchantress cake made from mastic
Total time: 3 h
Yield: 12
Ingredients: 4 Chicken eggs; 200 g Sugar; 300 g Wheat flour; 10 g Baking powder; to taste Salt; 1.5 g Vanillin; 100 g Sugar; 2 tablespoon Wheat flour; 1.5 g Vanillin; 300 ml Milk; 1 Eggs; 50 g Butter; 1 tablespoon Sugar; 0.5 cup Water; 30 g Butter; 90 g Dark chocolate

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.

173

11632

Taylor Johnson

Author of the recipe

Calories

343Kcal

Protein

7gram

Fat

11gram

Carbs

50gram

*Nutritional value of 1 serving

Ingredients

Servings: 12

4

200g

300g

10g

to taste

1.5g

100g

2tablespoon

1.5g

300ml

1

50g

1tablespoon

0.5cup

30g

90g

Step-by-step preparation

Cooking time: 3 hr

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.
STEP 2
Beat the eggs into a clean deep bowl, add sugar and salt. Beat everything with a mixer until it becomes voluminous foam.
STEP 3
Add baking powder, vanillin and sifted flour in parts, beating each time with a mixer until smooth and fluffy.
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.
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).
STEP 6
Remove the biscuit and cool it.
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.
STEP 8
Mash everything with a spoon until smooth.
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.
STEP 10
Add butter to the cream and stir until smooth. Cool the cream.
STEP 11
Cut the cooled sponge cake into 2 layers.
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.
STEP 13
Place cream on the crust. Leave about two tablespoons of cream to coat the top.
STEP 14
Cover the bottom layer with the second layer and spread the remaining cream over the entire cake.
STEP 15
Break the chocolate bar and melt it with butter in a water bath or in the microwave on the “defrost” setting.
STEP 16
Spread hot chocolate over cake.
STEP 17
When the chocolate has hardened, the cake can be served.
STEP 18
You can decorate the cake, for example, with mastic stars and colored powder. Enjoy your tea!

Comments on the recipe

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!

Candina

09.08.2023

5

Wow! Wonderful recipe! Worth a try! And then I only have this variation:

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.

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.

Lyudmila

09.08.2023

4.9

This cake combines: taste, beauty, simplicity. However, you can also cook for special occasions.

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.

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.