Everyone remembers the Enchantress birthday cake, which is considered a vivid memory from childhood. You can prepare it at home using the recipes and recommendations presented in the article.

The famous Soviet sponge cake according to the original recipe is a tender and tasty delicacy that is loved by both adults and children. It has an excellent combination of fluffy sponge cake, delicious butter custard and dark chocolate, and it is prepared simply and quickly.

Enchantress cake: recipe with photo

Ingredients:

• eggs – 2 pcs.;
• granulated sugar -100 g (half a glass);
• vanilla sugar - 0.5 tbsp. l.;
• flour – 80 g (half a glass);
• baking powder - half a tsp.

For cream:

• milk – 110 ml;
• eggs – 1 pc.;
• granulated sugar – 50 g;
• vanilla sugar - half a tbsp. l.;
• butter (soft) – 50 g;
• flour - 1 tbsp. l. (with a slide).

For the glaze:

• dark chocolate - 100 g;
• vegetable oil - 10 g

Cooking method:

1. First, prepare all the ingredients for the Enchantress sponge cake. The cooking recipe is similar to the one described above, but the baked goods are wetter due to the sugar impregnation.
2. Beat the required amount of eggs with granulated sugar and vanilla sugar until a fluffy elastic foam appears.
3. Sift the flour and mix it with half a teaspoon of baking powder. Gradually add flour to the whipped mixture and mix gently with a whisk.
4. Grease a baking sheet with a drop of vegetable oil and sprinkle with flour, place parchment paper on the bottom. Pour the biscuit mixture onto a sheet and bake the cake in a preheated oven for half an hour at an oven temperature of 180˚C.
5. You can check the biscuit for doneness using a dry toothpick. Let the biscuit cool. Carefully remove it from the mold. Prepare ingredients for custard. Place the required amount of milk on the stove and boil, and in the meantime mix the egg, granulated sugar and vanilla.
6. Add sifted flour to this and beat the mixture. Pour in boiling milk and beat the creamy mixture again.
7. Place the cream on the stove and cook, stirring constantly. When the mixture becomes thick and lumpy, reduce the heat to low and simmer until the cream thickens (4-6 minutes). Don't forget to stir so it doesn't burn. The cream should turn out thick, similar to semolina porridge.
8. Remove the mixture from the stove, cool, add the required amount of softened butter to the cold custard mixture, beat well with a mixer.
9. Cut the cooled sponge cake into 2 layers. Apply butter-custard cream to the bottom layer, smooth it out, and place the second layer on top.
10. Melt the chocolate bar using a slow cooker or microwave. You can also make a water bath yourself from two bowls of different diameters. Mix with the required amount of vegetable oil.
11. Cover the top and sides of the sponge cake completely with chocolate mixture. Place the product in the refrigerator for half an hour.

In Soviet times, the Enchantress sponge cake was not decorated with anything; today, many housewives decorate the dessert at their own discretion.

Enchantress sponge cake is easy to prepare at home. Let's consider the option of baking according to GOST. The cake consists of ordinary sponge cake and custard, and even inexperienced housewives can prepare it.

Ingredients:

Into the dough:

• chicken eggs - 2 pieces;
• granulated sugar – 75 grams;
• flour – 75 grams;
• baking powder – 1 teaspoon;
• vanillin - a pinch.

In cream:

• chicken eggs - 1 piece;
• milk – 125 ml;
• granulated sugar – 45 grams;
• vanillin - a pinch;
• flour - 1 tbsp. l.;
• butter – 25 grams.

For the glaze:

• cocoa powder – 1.5 tbsp. l.;
• milk – 3 tbsp. l.;
• granulated sugar - 2 tbsp. l.;
• butter – 15 grams.

For impregnation:

• granulated sugar - 1 tbsp. spoon;
• water – 50 ml.

Cooking method:

1. The recipe for the Enchantress cake is simple, the main thing is to follow the technology of its preparation in accordance with GOST of the USSR. In a deep bowl, beat the eggs with granulated sugar using a mixer until you get a white fluffy mass.
2. In another bowl, combine the required amount of vanilla, baking powder and wheat flour. Add the resulting mixture to the egg mixture in small portions. Mix everything with a whisk (important: from bottom to top). The dough should be homogeneous and smooth.
3. Take a baking dish, put parchment paper on the bottom, grease the walls with a drop of oil. Pour the biscuit mixture here. Turn on the oven, heat it to 180˚C and bake the product for half an hour. You can check whether the cake is ready or not using a match or a toothpick.
4. Cool the cake and remove it from the mold. After the cake layers for the Enchantress cake are baked, you can start preparing the cream.
5. Place granulated sugar, vanilla and flour into a small saucepan. Immediately beat in the egg and mix the ingredients with a spoon.
6. Pour the required amount of milk into a saucepan and put it on fire. Cook the cream mixture over low heat, stirring so as not to burn. After the first signs of boiling (large bubbles) appear, pour the rest of the milk into the pan.
7. Cook the mixture further, stirring constantly so that lumps do not form. Remove from heat when the cream becomes thick.
8. Place the required amount of butter into the pan and stir until the cream is smooth. Cool.
9. Cut the resulting workpiece lengthwise, immediately place one cake on a tray or cake rack. Combine heated water with granulated sugar until the latter is completely dissolved and cool. Soak the first cake layer. Spread the cream over it. Soak the second cake layer with water and place it on top.
10. While our Enchantress cake is soaking in cream, you can start preparing the glaze. Place granulated sugar, cocoa, butter in a bowl, pour in the required amount of milk. Place on the stove with low heat. Heat until you get a homogeneous mass. Frost the top and sides of the cake.
11. Leave our culinary masterpiece in the cold for several hours to soak. After the time has passed, you can serve the delicacy by cutting it into portions.

The following recipe for the Enchantress cake is unusual in that we will prepare it not with custard, but with butter cream. To make a delicacy that everyone remembers from childhood, we will prepare it according to GOST of the USSR.

Ingredients:

Into the dough:

• wheat flour - 500 g;
• condensed milk - 200 ml;
• sour cream - 200 g;
• eggs (small) - 3 pieces;
• lemon - one;
• granulated sugar - 1 tbsp. l.;
• baking soda - half a tsp.

In sugar syrup:

• water - ¾ cup;
• sugar - ¾ cup;
• food flavoring - at the discretion of the cook;
• lemon juice - half a tsp.

In cream:

• butter - 150 g;
• condensed milk - 200 ml

For the glaze:

• airy milk chocolate - 1 bar;
• cream or baked milk - 25 ml

Cooking method:

1. Let's look at the step-by-step recipe for the Enchantress cake. To prepare the dough, you need to beat the egg whites until they form a stiff foam. While beating, add granulated sugar and lemon juice in small portions.
2. In a separate bowl, mix the required amount of yolks, sour cream, soda, condensed milk and sifted flour to obtain a homogeneous mass.
3. Add egg whites to the resulting mixture. Pour half the mixture into a greased baking dish with a diameter of 23 cm.
4. Place it in an oven preheated to 180 degrees for half an hour. After the time has passed, carefully shake the product out of the mold. To do this, separate the cake from the walls of the container in advance using a thin knife so that the sponge cake does not stick or become deformed.
5. Pour the rest of the dough into the oiled pan, bake the next cake. To prepare sugar syrup, add granulated sugar to boiling water, stir until the grains melt, skim off the foam and cool. Add flavoring (optional) and lemon juice to the resulting syrup.
6. Once the biscuits are baked, cool them and cut each piece lengthwise. Soak all four cake layers in syrup. Important: soak cooled biscuits only with cold syrup, otherwise the finished product will fall apart when cutting.
7. To prepare the cream, knead the required amount of butter and place it in a bowl. Pour in condensed milk in small portions, whisking with a mixer. You should get a fluffy mass.
8. Coat the 3 resulting sponge cakes with cream and place them in the refrigerator for one hour.
9. Place the cakes on top of each other. Spread the rest of the cream on the sides of the cake. Place the last layer on top and refrigerate again for half an hour.
10. To prepare the glaze, heat the required amount of cream or milk, add pieces of chocolate and melt over low heat, stirring so that the mixture does not burn.
11. Coat the top with warm chocolate. Decorate the Enchantress cake, prepared according to GOST USSR, with sweets, crushed cookies, and chocolate chips.

“The Enchantress” is a cake from childhood, with a pleasant delicate taste that is easy to replicate even for a schoolgirl. The bottom layer of the cake soaks up wonderfully, but the top one can turn out a little dry, so don’t neglect the soaking: you can make the simplest one, from water and sugar.

The usual sponge cake with 4 eggs:

• Flour - 150 g
• Sugar - 150 g
• Eggs - 4 pcs
• Baking powder - 1 tsp.
• Vanilla - 1 tsp.

For cream:

• Egg - 1 pc.
• Sugar - 90 g.
• Vanilla sugar - 1 sachet (10 g)
• Flour - 2 tbsp. l.
• Vanilla - 1 tsp. or vanilla sugar (1 tbsp.)
• Butter - 50 g.
• Milk - 250 -300 g

For the glaze:

• Cocoa powder - 3 tbsp. l.
• Granulated sugar - 4 tbsp. l.
• Butter - 30 g.
• Milk - 6 tbsp. l.

To soak the cakes:

• Granulated sugar - 1 tbsp. l.
• Water – 100 ml

How to make the “Enchantress” cake (recipe with photos step by step)

All ingredients must be warm, so remove the eggs from the refrigerator in advance. Break four eggs into a wide bowl in which it will be convenient to beat. First, turn on a low speed, gradually increase, reaching the maximum.

When the egg foam becomes fluffy, you can start adding granulated sugar. Add in a thin stream without stopping whisking (you can only reduce the speed while adding sugar).

Do not pour sugar on the mixer whisk to prevent it from flying around!

Thus, mix in all the granulated sugar without any residue. If you add sugar in one go (all 150 g at once), it will settle to the bottom and will not be able to dissolve well in the egg mixture. So add it gradually. You can place a glass next to a bowl of dough and add a tablespoon at a time.

Turn on the mixer at high speed and beat for another 8-10 minutes until thick.

Add vanilla extract (1 tsp) to well-beaten eggs with sugar. Instead of vanilla, you can add a small bag of vanilla sugar (10 g).

In a separate bowl, mix flour (150 g) and baking powder (1 tsp), you can sift them together several times so that they are better distributed among each other.

Then, using gentle movements, add the dry ingredients to the dough (do not use a mixer, mix with a spatula or hand whisk).

Grease a baking dish (mine is 18 cm in diameter) with a piece of butter and dust with flour. Shake off the remaining flour so that all the walls and bottom of the mold are covered with a thin layer of flour.

Pour the dough into the mold and send it to a preheated oven for 30-35 minutes to bake at 180 C.

Depending on the power of your oven, you may need more or less baking time. After 25 minutes, you can check the biscuit for readiness by piercing it with a wooden stick in the very center - it should come out dry from the center. Remove the finished biscuit from the oven, let it cool in the pan for 10 minutes, then remove and let it cool completely on a wire rack.

On my website there are all sorts of errors when baking sponge cakes: it does not rise, falls in the oven and other problems and solutions are discussed in it.

Preparing cream for the Enchantress cake

The secret of the delicious “Enchantress” is the combination of fluffy sponge cake and delicate custard. To prepare, mix granulated sugar (90 g), vanilla sugar (in the photo it is dark, since I use sugar with natural vanilla), flour (2 tbsp) in one saucepan.

Add the egg and stir using a spatula or hand whisk. Add 1/4 of the milk and stir again until smooth.

Place on the fire and, stirring, bring to a boil. When the first bubbles appear, pour in the remaining milk. Stir vigorously and run a spatula along the bottom of the pan so that the cream does not burn.

As soon as the cream thickens, remove from heat and let cool to room temperature. Beat the butter and combine with the main cream (you can skip the step of adding butter, the cream will become lighter).

To prevent the cream from becoming crusty, cover it with VKontakte cling film, as shown in the photo above. The cream should be in complete contact with the film, there should be no gap.

How to make chocolate frosting

Mix milk, granulated sugar, cocoa powder in a saucepan (it must be sifted first). Heat over low heat until thickened, then add a piece of butter.

Assembling the Enchantress cake

Cut the biscuit into two layers using a saw blade or pastry thread. Place a small amount of cream on a plate to secure the crust. We spread the first cake layer, then all the custard.

Attention! You can soak the sponge cake layers before assembling the cake! To do this, mix 1 tbsp. l. sugar with 100 ml. hot water, cool. Coat each layer with a pastry brush.

Cover the cake with chocolate glaze and smooth it out with a spatula. To prevent the glaze from spreading too much, you can cool it a little before assembling the cake.

Please share how you liked this cake! I am very pleased to receive feedback on the recipe from you. I’m waiting for photos of the cakes, and if you post them on Instagram, please indicate the tag #pirogeevo or #pirogeevo so that I can find your photos on the Internet. Thank you!

Kitchen tools: baking dish, mixer, spatula, parchment paper, whisk, pans, bowls, dish or tray.

Ingredients

Step-by-step preparation

Biscuit

Cream

1. Combine 35 grams of flour and 40 grams of sugar.
2. In a separate bowl, beat one egg with a whisk and add the sugar-flour mixture to it. Stir vigorously with a whisk until the mixture becomes homogeneous.
   
   
3. Pour 305 milliliters of milk into a saucepan, add 45 grams of sugar, 7 grams of vanilla sugar, 2 grams of salt. Place the mixture on the fire and bring to a boil.
   
   
4. Pour half of the milk mixture into the egg mixture and stir with a whisk.
   
   
5. Pour the resulting mixture into the remaining heated milk and mix vigorously with a whisk. Place the resulting mixture on the stove, stir with a whisk and cook until thickened. Add 55 grams of soft butter to the finished custard mixture and stir with a spatula to obtain an even texture.
   
   
6. Transfer the cream to a bowl, cover with film and place in the refrigerator until cool.
   
   
7. Lightly beat the chilled cream (155 milliliters) with a mixer. Add 25 grams of powdered sugar to the cream and beat with a mixer until a fluffy mass forms.
   
   
8. Add the whipped cream gradually to the cooled custard mixture and stir with a spatula.
   
   

Impregnation and glaze

Assembling the cake

Video recipe

In the video below you will see a classic version of making the Enchantress cake.

Recipe for “Enchantress” cake with sour cream at home

Cooking time: 65-70 minutes + 2 hours.
Number of servings: 9.
Kitchen tools: spatula, two baking dishes, parchment paper, pan, whisk, mixer, tray or dish.

Ingredients

Step-by-step preparation

Biscuit

Cream

Glaze

Assembling the cake

Video recipe

If you want to see in detail how to cook cake "Enchantress" without eggs, we recommend watching the following video.

Cake "Enchantress"

Cooking time: 75-80 minutes + 3 hours.
Number of servings: 9.
Kitchen tools: mixer, parchment paper, spatula, baking dish, pan, whisk, tray or dish.

Ingredients

Step-by-step preparation

Biscuit

Cream

Glaze

Assembling the cake

Video recipe

In this video you will see a quick and easy way to prepare the Enchantress cake in your home kitchen.

https://youtu.be/EncZPqdSgc0

There are many different recipes for cakes for the holiday table. For example, the “Ryzhik” cake is made from delicate caramel cakes and sour cream cream with condensed milk. will help you out if you don’t want to spend a lot of time preparing cake layers and cream.

Alternating dark and light cake layers gives an unusual look to the “Day and Night” cake. Its cakes can be coated with various creams. When you need to quickly make a delicious cake, we recommend trying to make it.

Friends, now you know several options for making a simple Enchantress cake. Tell us in the comments which recipe did you like best?

Today, when store shelves are filled with fashionable mousse desserts and cheesecakes, nostalgia for the good old Soviet sweets inevitably arises. The “Enchantress” cake is one of those. Completely simple to make and requiring a set of available ingredients, this is an ideal option for preparing it at home.

With the usual sponge cake, wonderful metamorphoses will occur if part of the flour is replaced with ground bird cherry berries. This product will magically add almond notes to the cake.

Ingredients:

• baking flour – 100 g;
• bird cherry powder – 60 g;
• chicken eggs – 4 pcs. (plus 1 in cream);
• sugar – 180 g (plus 100 g for cream);
• baking powder - the amount varies based on the manufacturer's instructions;
• vanilla sugar – 1 pinch;
• starch – 30 g;
• dark chocolate – 1 bar;
• milk – 200 ml;
• butter – 100 g (plus 70 g for glaze).

It is better to prepare the base of the cake the day before, as it needs to rest temporarily.

Cooking method:

1. To make the biscuit melt in your mouth, you will have to try and beat the eggs thoroughly with a mixer. Moreover, the white and yellow parts must be foamed separately. The product must be cooled. The portion of sugar indicated in the composition must be introduced gradually, otherwise it will not dissolve properly and the proteins will not acquire a foamy structure.
2. Mix regular and bird cherry flour, don’t forget about baking powder. Sift the powder mixture into the yolks and knead the dough. At the very end, carefully fold in the whipped whites. You need to work manually to maintain airiness as much as possible.
3. Bake under standard biscuit conditions - 180 degrees for about 40 minutes. The speed depends on the height of the product - the smaller it is, the sooner it will bake.
4. Grind the egg with starch and sugar. Dilute the resulting mixture with milk and place on low heat. Stir the mixture constantly. As soon as it starts to thicken, add oil and beat everything with a mixer.
5. Melt the chocolate. To obtain a glaze, add butter.
6. Divide the sponge cake into 2 layers and layer them with cream. Drizzle chocolate glaze over dessert.

The finished cake should stand in the cold for several hours so that the sponge base is thoroughly saturated with the aromatic composition.

Cake “Enchantress” according to GOST USSR

No matter how tempting innovative cooking methods may seem, the recipe according to USSR GOST is a classic. And it is he who is most often given preference when they are going to make the “Enchantress” cake.

Ingredients:

• premium flour – 250 g (plus 2 tbsp for cream);
• chicken eggs – 5 pcs. (one in cream, the rest in biscuit);
• milk – 250 ml;
• slightly warmed water – ½ cup;
• chocolate (necessarily dark) – 50 g;
• sunflower oil – 3 tbsp. spoons;
• butter – 50 g;
• vanillin – 2 pinches;
• sugar – 350–400 g (1 tablespoon for impregnation, 130 g for cream and 250 g for base);
• soda slaked with vinegar - ½ teaspoon;
• a pinch of salt.

Cooking method:

1. Place the eggs in a deep container, add 130–150 g of sugar, and beat the mixture. Add a small pinch of salt here.
2. When the mass becomes homogeneous, sift flour mixed with a pinch of vanillin and soda into it.
3. Pour the mixture into a baking dish and cook for half an hour in the oven (180 °C).
4. Cool the resulting biscuit and divide it into two equal cake layers. Each of them must be soaked in sweet water (1 tablespoon of sugar per half glass of liquid).
5. Combine the remaining egg, sugar, flour, vanillin and milk in a saucepan. Heat until thick and add butter.
6. For glazing, melt the chocolate combined with vegetable oil.
7. Layer the cakes with cream, grease the top of the product with the rest.

The final stage is glazing. It should be distributed over the surface in an even and neat layer.

From sponge cakes

In a classic design, a cake will never be complete without this element. However, you can deviate a little from the GOST technology and make the delicacy a little more interesting, and also replace the filling.

Ingredients:

• sponge cakes, decorated according to the classic recipe - 2 pcs.;
• butter – 200 g;
• condensed milk – 250 g;
• cognac – 1 tbsp. spoon;
• chocolate icing – 150 g;
• sugar impregnation - 5 tbsp. spoons (water plus sugar).

Cooking method:

1. Mix the sweet composition with cognac, cover the cut area with the cake mixture. It is useless to soak the crust layers, since the liquid is well absorbed only into the pulp.
2. To prepare the dessert filling, beat soft butter with condensed milk.
3. Decorate the cake by coating the cake layers with cream.
4. Cover the product with glaze.

If the cake is made when a large number of guests arrive, then all ingredients are increased in equal proportions. And, of course, simple glazing as a decoration is not enough here; it will have to be supplemented with chocolate figures or cream ornaments.

Cooking technology from Irina Khlebnikova

The famous confectioner Irina Khlebnikova offers her own variation of a dessert known to many from childhood.

Ingredients:

• chocolate icing – 160 g;
• sponge cakes with a diameter of 22 cm - 2 pcs.;
• cognac impregnation – 6 tbsp. spoons (3 water, 2 sugar and 1 alcohol);
• cream (35% fat) – 150 ml (equivalent to 50 g butter);
• a pinch of salt;
• milk – 300 ml;
• premium flour – 30 g;
• vanilla sugar – 8 g;
• egg – 1 pc.;
• powdered sugar – 20 g;
• butter – 50 g;
• regular sugar – 80 g.

Cooking method:

1. Take some of the sweet crystals and turn it together with 1 egg and salt into a fluffy foam.
2. Sift the flour there. If the composition turns out to be thick, pour in some of the milk. Boil the ingredients until thick.
3. Then add the vanilla component, the remaining amount of milk and sugar. Place on low heat again. The mixture should acquire a dense structure.
4. Add butter to the still hot brew. Cover the cream with cling film and refrigerate. The polyethylene must be tightly adjacent to the product to prevent condensation from forming. Its presence is extremely undesirable, because it can worsen the taste of the cream.
5. Cool the heavy cream as much as possible, add powder and process with a mixer. Combine the two resulting parts of the cream. Just do this very carefully so as not to damage the creamy texture.

When assembling the cake for the top, it is better to take the bottom part of the sponge cake, as it always turns out more even. Glaze with melted chocolate mixed with butter.

“Enchantress” with custard

The cream for the “Enchantress” cake described in the classic recipe can be modified to obtain new flavor notes. The proposed option is suitable exclusively for adults, since one of the components is alcohol.

Ingredients:

• sponge cake - 2 layers;
• dark chocolate – 75 g;
• butter and milk - 25 g each (for glaze);
• egg yolks – 4 pcs.;
• starch – 30 g;
• sugar – 50 g;
• liqueur – 20 ml;
• milk – 400 ml.

Cooking method:

1. Dissolve sugar in yolks. Pour starch into them and add alcohol.
2. Separately, heat the milk and pour the egg-starch mixture into it. Cook with constant stirring, otherwise the cream will burn.
3. As soon as the tea starts to thicken, turn off the heat and add oil. If desired, the cream can be made more airy by whipping it with a mixer.

The cake is assembled according to the standard scheme: cake - cream - cake - glaze. You can make a three-tier dessert if you slightly increase the amount of ingredients.

How to bake in a slow cooker

Modern kitchen assistants significantly reduce the time the housewife spends in the kitchen. If you make the “Enchantress” cake in a slow cooker, you will not need to worry about the degree of readiness of the product. The device itself will notify you when it’s time.

Ingredients:

• classic custard – 600 ml;
• chocolate icing – 100–150 ml;
• eggs – 4 pcs.;
• baking powder – 10 g;
• flour – 400 g;
• sugar – 200 g;
• butter – 25 g.

Cooking method:

1. Grind raw eggs with granulated sugar.
2. Combine flour with baking powder and sift into egg mixture.
3. To avoid burning, generously grease the multicooker container with oil and pour the mixture inside. Set the appliance to baking mode.
4. It is not recommended to immediately remove the finished biscuit from the mold. He should stay in it for about 10 minutes.
5. When the dough base has cooled completely, you can start cutting it. The specified amount of products should make 3 layers.

After assembly, a cake made using a multicooker will be no different from ordinary home baking.

Option with mascarpone cheese

If you additionally add a product such as cream cheese to the cream, the taste of the dish will be designed in the Italian style.

Ingredients:

• sponge cake - 2 layers;
• chocolate ganache – 150–200 g;
• mascarpone – 200 g;
• egg – 1 pc.;
• starch – 40 g;
• sugar – 100 g;
• milk – 1 tbsp.

Cooking method:

1. Dissolve egg, starch and sugar in warm milk.
2. Brew thick cream.
3. As soon as the hot layer has cooled sufficiently, add mascarpone to it and beat with a mixer.

“Enchantress” is prepared with this cream according to the standard algorithm.

Thus, from inexpensive and affordable products you can prepare a very tasty dessert from childhood. If desired, the standard recipe can be easily supplemented with new components and varied, adjusting it to your own taste.

No similar materials

Hello, sorceresses 👸! The time for New Year's holidays is coming. Like home fairies, we will prepare the “Enchantress” cake with you. After all, you want to please your loved ones not only on New Year’s Eve and Christmas, but also throughout all the holidays from St. Nicholas to Epiphany. Let’s play fairy tales with you, as my daughter used to say in childhood, and cast magic with baked goods. Of course, we won’t have enough for daily exploits, but in between, it’s not difficult to pamper your loved ones with the biscuit that has been known since childhood.

Classic recipe for the magic cake Enchantress

I offer a simple recipe for the Soviet version of the Enchantress. At that time there were no special delights, so I cooked from the simplest ingredients. But this did not affect the result in any way, as you will see for yourself when you prepare it.

• Flour - 1 cup.
• Egg - 4 pcs.
• Sugar - 1 glass.
• Baking powder - 1 teaspoon.
• Vanillin - ½ teaspoon.

• Milk - 1 glass.
• Egg - 1 pc.
• Sugar - ½ cup.
• Flour - 2.5 tbsp. spoons.
• Oil – 50 g

• Sugar - ½ cup.
• Milk - 5 tbsp. spoons
• Starch - 1 tbsp. spoon.
• Oil - 70 gr.
• Cocoa powder - 2 tbsp. spoons.

As always, we will analyze the proposed recipe step by step, highlighting each stage with a photograph.

Bake a regular sponge cake

As with any classic version of sponge cakes, we start with the cake layers. We cook according to guest regulations, simply and quickly.

Advice. If you use a cooking ring like me, then take a closer look at the photo. Place foil on the bottom of the pan first, then cover it with baking paper, then install a baking ring. To prevent the dough from leaking from below, fold the foil to the sides of the ring.

Bake the biscuit in an oven already preheated to 180 C. Baking time depends on the volume of the sponge cake. My 20 cm cake took about 20 minutes to bake.

The finished cake must cool down. In order for the biscuit not to crumble when cutting, it needs to rest for 8 to 12 hours.

Making a simple custard

We prepare traditional custard using eggs and flour. Yes, yes, with flour, it can be cooked like that.

The lush cream is ready. If you are going to use it chilled, then cover the mass with cling film so that a film does not form when it cools. Personally, I used the cream immediately after preparation.

Let's start collecting dessert

Make the icing and decorate the cake

Preparing chocolate glaze is not difficult, as it takes almost a few minutes to cook. The only nuance to make the glaze lighter, use starch instead of flour.

Traditionally, the cake is not decorated. The frosting itself is a great finishing touch!

But it’s better to refresh it by giving it bright colors. You can drizzle white chocolate over the black frosting or sprinkle with chocolate shards. I sprinkled the cake with almond flakes.

The cake turned out very tasty, although a little dry for me. But to this light remark: “Next time I’ll pour some impregnation on the cakes,” the husband reacted very sharply: “Don’t even think about it!” He is perfect". And I readily believe him, because in almost 40 minutes the Enchantress disappeared, and my son and I only got a piece each. 🍰👍