The “Enchantress” cake made of airy sponge cake with a layer of delicate custard cream and a coating of chocolate glaze fully justifies its name – it is difficult to resist its sweet “charms”.
Cake “Enchantress”: homemade recipe
Required ingredients for biscuit dough:
– 4 chicken eggs; – 250 grams of premium wheat flour; – 250 grams of granulated sugar; – ½ teaspoon of baking powder.
For custard:
– 1 chicken egg; – 250 milliliters of milk; – 125 grams of granulated sugar; – 100 grams of butter; – 2 tablespoons of potato starch.
For chocolate glaze:
– 2 tablespoons of cocoa powder; – 125 grams of granulated sugar; – 1 tablespoon of potato starch; – 125 milliliters of milk; – 70 grams of butter; – vanillin.
The method of preparation of the cake “Sorceress”
First you need to make a biscuit. Separate the egg whites from the yolks and beat with a mixer at low speed. Continue whisking, increasing the speed, until a thick foam is obtained and gradually add half of the granulated sugar. Beat egg yolks (in a separate bowl) with the remaining granulated sugar. Add 1/3 of the protein mass to the beaten yolks and mix gently. Then add all the remaining protein mass and mix again.
Egg whites at room temperature whisk much easier and faster than chilled ones.
Sift the flour and, mixing with baking powder, add in small portions to the egg mass. Knead the dough thoroughly so that there are no lumps.
Grease a baking dish and pour the biscuit dough into it. Place in an oven preheated to 180 ° C and bake for about 30 minutes. To prevent the risen biscuit from settling, it is not recommended to open the oven during baking. To prevent the biscuit from burning, the temperature in the oven can be lowered slightly 10 minutes before cooking. The finished biscuit must be taken out of the oven and kept for 8-12 hours. Then cut into two cakes (lengthwise).
The sponge cake will not be dry if the cakes are soaked in syrup made from sugar or jam and water, with the addition of liquor or cognac
Then you need to prepare the custard. Beat milk with a mixer with egg, starch and granulated sugar. After pouring the mixture into a saucepan, heat, stirring constantly. As soon as the mixture thickens slightly, turn the heat on low and cook the cream for another 5 minutes. Stir the cream constantly, otherwise it will burn and the taste will be unpleasant. Remove from heat and beat with a mixer with butter. Spread the lower cake layer with the cooled cream and cover with the second cake layer.
Finally, prepare the chocolate icing. Mix milk, cocoa powder, granulated sugar and starch and boil in a saucepan. When the mixture boils, remove from heat, cool and stir with butter and vanilla.
Cover the top and sides of the cake with icing. The “Enchantress” cake can be decorated with a net of melted white and dark chocolate.