Homemade Enchantress cake

Step-by-step preparation

Cooking time: 12 hr

1. STEP 1

   

   How to make an Enchantress cake at home? First, prepare the necessary ingredients for the biscuit. Take the highest grade flour. Take large, selected eggs. If the eggs are small, take 5 pieces.

2. STEP 2

   

   Combine eggs with sugar and salt and beat with a mixer until fluffy. The airiness of your cake depends on how you beat the eggs. You can’t beat the mixture until it’s white and thick—the whites will lose the air bubbles that lift the dough. And in this case, even baking powder will not help. The dough will either not rise at all or rise very weakly.

3. STEP 3

   

   Gradually add the sifted flour with baking powder.

4. STEP 4

   

   Mix the dough with a mixer at low speed. Please note that you may need more or less flour depending on the quality of the flour itself and the size of the eggs. Therefore, focus on the consistency of the dough. In order to better understand the intricacies of working with flour and biscuit dough, I recommend reading articles on this topic. Links are at the end of the recipe.

5. STEP 5

   

   Place the dough in a parchment-lined baking dish (Ø 22-24 cm) and smooth it out. Place the pan in an oven preheated to 180°C for 35-45 minutes. The exact baking time depends on the characteristics of your technique and the thickness of the biscuit. Read more about how to choose the right baking time and temperature in the article. The link is at the end of the recipe.

6. STEP 6

   

   Keep the finished biscuit in the mold for about 10 minutes. Then remove from pan and cool completely.

7. STEP 7

   

   Wrap the biscuit in cling film and place in the refrigerator for 5-8 hours. Thanks to this, cutting the biscuit into cakes will not be difficult.

8. STEP 8

   

   Now prepare the cream. Vanilla sugar can be replaced with vanillin. Read how to do this correctly in a separate article at the link after the recipe.

9. STEP 9

   

   In a saucepan, combine the egg, sugar and vanilla sugar and whisk.

10. STEP 10

    

    Pour in 180 ml of milk and stir until smooth.

11. STEP 11

    

    Dissolve the flour in the remaining milk; if necessary, strain the mixture through a sieve, getting rid of lumps.

12. STEP 12

    

    Pour the flour mixture into the egg mixture and stir. Place the cream over low heat and cook, stirring constantly, until very thick. Make sure that the cream does not burn on the bottom. Ideally, the cream should be cooked to such a consistency that the whisk mark stops tightening. Because when you add butter, the cream will thin out.

13. STEP 13

    

    Remove the cream from the heat, add the butter and stir until smooth. If you wish, you can add soft butter to the completely cooled cream and beat with a mixer.

14. STEP 14

    

    Cover the cream with cling film and cool completely.

15. STEP 15

    

    Prepare syrup for impregnation. You can replace cognac with whiskey or other similar alcohol, such as rum.

16. STEP 16

    

    Combine water and sugar in a saucepan and bring to a boil. Cook over medium heat for 3-4 minutes. Let the syrup cool. Then pour in the cognac. If children will eat the cake, then cognac should be excluded from the composition!

17. STEP 17

    

    Cut the cake lengthwise into two layers.

18. STEP 18

    

    Soak the cakes with cognac syrup.

19. STEP 19

    

    Place the cake on a plate, spread thick custard on top. I formed the cake in a springform pan so that the cream does not leak out.

20. STEP 20

    

    Cover with the second cake layer.

21. STEP 21

    

    You can immediately cover the cake with glaze, let it harden and serve. I was frosting the cake the next day, so I wrapped the cake pan in plastic wrap and returned it to the refrigerator. This allowed the cream to cool properly and soak the cakes.

22. STEP 22

    

    Now prepare the ingredients for the glaze.

23. STEP 23

    

    Melt the chocolate broken into pieces in the microwave or in a water bath. Add butter and stir until smooth. You should have a smooth, shiny glaze.

24. STEP 24

    

    Cover the top and sides of the cake with chocolate glaze and refrigerate for 2 hours.

25. STEP 25

    

    Cut the homemade Enchantress cake into pieces and serve. You can decorate the cake with fresh berries and fruits on top, but I like the classic, strict look of this cake. Bon appetit!

Comments on the recipe

Moderator Ksenia

30.07.2023

4.5

For her birthday, my daughter asked me to bake a cake with chocolate frosting. Having searched the site for similar recipes, I settled on the Enchantress cake with custard, soaked in syrup. It is prepared simply and quickly enough. For the sponge cake, I took premium flour and C1 category eggs. Beat eggs with sugar with a mixer at minimum speed for about 7 minutes. I used the same amount of flour as indicated in the recipe. I baked a sponge cake in a mold with a diameter of 19 cm for 35 minutes at 190 degrees. It turned out soft and porous. For the cream I also used a C1 category egg. The cream turned out to be delicate, light, with a pleasant creamy taste. It is better to make twice as much impregnation, but this is to my taste. I love heavily soaked cakes. I didn’t have cognac, I didn’t replace it with anything. For the icing, I used milk chocolate instead of dark chocolate, since my daughter doesn’t like dark chocolate. The cake turned out good, it tasted like store-bought Enchantress. The birthday girl was pleased. The cake was eaten instantly. Thank you very much for the recipe!

Maksichka

30.07.2023

4.5

The Enchantress cake is one of my favorite cakes. I always bought it in the store. And then I came across a recipe for homemade Enchantress cake. It turns out that it is very simple to prepare, and it turns out tastier than store-bought! Now I will cook my favorite delicacy myself. Thanks to the author!