How to bake an enchantress cake. Boston cream cake “Enchantress” is a time-tested delicacy! How to make a cake in a slow cooker

Recipes for making cakes at home with photos

2 hours 30 minutes

380 kcal

5/5 (1)

From a young age, I was fond of cooking various dishes, and even then I tried to cook something unusual and original. But there are recipes in my family, time-tested, among which a place of honor is occupied by delicious and quick cake"Enchantress". I want to tell you how to cook the Enchantress cake step by step at home.

• Inventory and kitchen appliances: mixer, baking dish 22-24 cm, bowl, whisk, saucepan, spatula for cream, food film.

Required Products

For the biscuit:

For cream:

For glaze:

Features of product selection

Eggs in a biscuit can be replaced with quail. Then 1 egg we replace 4 with quail, but in this case you need to add baking powder so that the biscuit rises well. Vanilla sugar in the cream can be replaced with half a vanilla pod, and instead of 150 g of cream - butter. For a more beautiful color and taste of the glaze, you can mix two types of chocolate: white and black, 50 g each.

How to cook the Enchantress cake at home: a step by step recipe

Before baking, you need to scroll the form with the dough several times to evenly distribute it around the edges.

We bake a sponge cake for the Enchantress cake for 30-40 minutes in the oven. Readiness is checked with a toothpick or a wooden stick. After dipping into the center of the biscuit, it should come out clean and dry.
In the slow cooker, feel free to put the biscuit in the “Baking” mode for 50 minutes. If not yet ready after checking, then add another 10-20 minutes.

When the biscuit is in the oven, do not open it for the first half hour of baking, otherwise the biscuit will not be fluffy and will turn into a pancake. The longer the biscuit stays after baking (4-12 hours), the easier it will be to cut later.

While the biscuit is cooling, we proceed to the preparation of the most delicious cream for the cake "Enchantress".

Recipe for cream cake "Enchantress"

The cream according to this recipe is used for Napoleon cake, eclairs or in combination with regular waffle cakes.

The biscuit has already cooled down, so it's time to prepare the impregnation. To do this, you just need to boil water with sugar for a couple of minutes and add cognac at the end.

Cut the cake in half, flip the top and place down on a plate. We soak the cakes well with a brush or spoon and smear with custard.

chocolate frosting recipe

We heat the ingredients for the glaze a little in a water bath or in the microwave, then mix well.
It turns out an absolutely smooth beautiful mass, which will create a glossy effect on our confectionery. Pour onto our cake and level with a spatula, and for a better effect, you can cover the cake with two layers.

The icing should not be too liquid, as it can soak the biscuit and the cake will look completely sloppy.

How to decorate and serve a cake

There are many options for decorating the Enchantress cake. The simplest and most popular option is to make a mesh or pattern of melted chocolate on a frozen cake. Melted white chocolate will look original.

You can sprinkle the cake with a variety of nuts, coconut flakes or fruits and berries. It all depends on your desire and taste preferences.

Serve this meal to guests beautiful dish to tea or coffee. The dish can be decorated in the same style as the cake, your guests will definitely be delighted.

I advise you to add cognac after all, as it will give an exquisite aroma to the cakes. But for those who are worried about whether baking can then be given to children - be calm, in a couple of hours all alcohol completely disappears.

You can soak the biscuit with fruit syrup from canned fruits, for example, peaches, pears, apples. You can just dissolve favorite jam water.

You need to choose only high-quality products for the cake, because the taste of the cake itself directly depends on this.

Video recipe for making the Enchantress cake

A lot on the internet various options making the Enchantress cake, but I'm not just giving a recipe with a photo, I want to attach a video that, in my opinion, accurately and step by step describes the whole process. Prepare the Enchantress cake with the help of this video, and you will catch yourself thinking that such deliciousness can be made easily and simply, and my description will help you with this at every step.

Invitation to discussion and possible improvements

Share your impressions of making the Enchantress cake according to this simple recipe. Write comments, ask questions. I will be glad to any comments!

cake recipes

How to successfully cook the Enchantress cake: a step-by-step recipe for cooking in the oven and slow cooker at home. How to make cream for cake Enchantress

40 min

175 kcal

5/5 (3)

Kitchen appliances and utensils: prepare iron or glass mold for a cake with a diameter of 28-30 cm, two pots with a volume of 700 ml or more, a whisk, and preferably a blender with variable speeds, deep bowls 400-800 ml, measuring utensils or scales, baking paper, a knife, table or tea spoons.

Sometimes, especially on long winter evenings, many people think: what would be so sweet to cook so that it would be inexpensive, fast and tasty. For me, this issue has already been resolved, as my family and I often do famous cake"Enchantress". Making this cake does not take much time and does not hit the pocket. Old soviet recipe according to GOST we got from my grandmother, who did different cakes, including the "Enchantress", at home using ordinary kitchen utensils.

Today cake "Enchantress" can be easy to do not only in the oven, but also in the slow cooker, which I will also talk about below. In any case, you should try to cook this wonderful product, because the cake is not only beautiful, tasty and fragrant, but also harmless for children and adults. So if you suddenly want to bake sweet pie for tea ... bake the "Enchantress" - you can't go wrong!

According to GOST, the cake is prepared using an iron mold. But since it's already the 21st century, I usually use glass or silicone mold: so your product will not break when you pull it out.

You will need

Cake dough

AT original recipe a teaspoon of soda quenched with vinegar is used instead of baking powder. So if you do not have the treasured powder, you can use soda. But remember: too much vinegar will make the biscuit too crumbly.

Cream

• 250 ml. milk;
• 170 g of sugar;
• 1 large egg;
• 70 g flour;
• 50 g butter.

Glaze

• 100 g of sugar;
• 70 g cocoa;
• 100 g of sour cream;
• 60 g butter;
• 2 g vanilla or 10 g vanilla sugar.

Try to choose sour cream with a fat content greater than 20%. It is no secret that such products are hard to find in the store, so you may have to go to the market.

Cooking sequence

The cake is also perfectly baked using a slow cooker. Select the "Baking" program, set the mass to cook for 1 hour and try not to open the multicooker lid until the program is turned off.

Cream

Cake assembly

Glaze

The cake is almost ready! Put it in a cold place (in the refrigerator - closer to the wall) and soak from 2 to 4 hours.

You can decorate this cake in a classic way: to do this, melt a few pieces of chocolate in a small bowl, draw into a syringe or a simple plastic bag with a cut off corner, and then apply as many long strips on the cake as long as necessary with decisive movements. liquid chocolate. Top with candied fruits, nuts or powdered sugar.

"Enchantress" - a cake from childhood, with a pleasant delicate taste which is easy to repeat even for a schoolgirl. The bottom layer in the cake is impregnated wonderfully, but the top one can turn out to be a little dry, so do not neglect the impregnation: you can make the simplest one, from water and sugar.

Habitual biscuit on 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 tablespoon)
• Butter - 50 g.
• Milk - 250 -300 g

For glaze:

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

For impregnation of cakes:

• Sugar sand - 1 tbsp. l.
• Water - 100 ml

How to cook a cake "Enchantress" (recipe with photo step by step)

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

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

Do not pour sugar on the whisk of the mixer so that it does not fly apart!

Thus, we mix in all the granulated sugar without residue. If sugar is added in one step (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 put a glass next to a bowl of dough and add a tablespoon at a time.

We turn on the high speed of the mixer and beat for another 8-10 minutes until a thick consistency.

Add vanilla extract (1 tsp) to well-beaten eggs with sugar. You can put a small bag of vanilla sugar (10 g) instead of vanilla.

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 in each other.

Then, with 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 (I have 18 cm in diameter) with a piece of butter and dust with flour. Shake off the rest of the flour so that all the walls and bottom of the form are covered with a thin layer of flour.

Pour the dough into a 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 a wooden stick in the very center - it should come out dry from the center. We take out the finished biscuit from the oven, let it cool in the mold for 10 minutes, then take it out and let it cool completely on a wire rack.

On my site there are all kinds of mistakes when baking a biscuit: it does not rise, it falls in the oven and other problems and solutions are sorted out in it.

Cooking cream for the cake "Enchantress"

The secret of a delicious "Enchantress" is in combination fluffy biscuit and soft 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 tablespoons) in one saucepan.

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

Put on fire and, stirring, bring to a boil. With the appearance of the first bubbles, pour in the remaining milk. Stir vigorously, running along the bottom of the saucepan with a spatula so that the cream does not burn.

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

To prevent the cream from crusting, cover it with cling film “vkontakt”, as shown in the photo above. The cream should be in full contact with the film, there should not be a gap.

How to make chocolate frosting

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

We collect the cake "Enchantress"

We cut the biscuit into two cakes with a saw-knife or confectionery thread. We put a small amount of cream on a plate to fix the cake. We spread the first cake, then the whole custard.

Attention! Before assembling the cake, biscuit cakes can be soaked! To do this, mix 1 tbsp. l. sugar with 100 ml. hot water, cool down. We coat each cake with a pastry brush.

We cover chocolate icing cake, smooth with a spatula. To prevent the icing from spreading too much, you can cool it a little before assembling the cake.

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

I don’t often cook cakes, but lately it’s either some kind of inspiration, or something else. I wanted to bake a cake "Enchantress". This cake is quite simple and any novice cook can handle it. The most important thing in this cake is to prepare a beautiful and correct biscuit.

For the biscuit, crack 4 eggs into the bowl of a food processor. Beat them until they double in volume and gradually add a glass of sugar. Beat 7 minutes.

Pour the whipped mass into a bowl and sift the flour into the center, knead the dough by folding. Do not interfere for a long time, it is necessary that the airiness of the dough is preserved.

Cover the springform with parchment (I have 24 cm), grease the bottom with butter and pour the dough.

Place in a preheated oven at 180 degrees for 25-30 minutes. Cool the biscuit in the form on the wire rack upside down.

For the Enchantress cake, you need to prepare a very thick custard, as it will serve as a layer between two biscuit cakes. In a saucepan, whisk eggs together with sugar, add flour and vanilla. Stir the mass well, put on fire and pour warm, but not hot milk in a trickle, stirring constantly.

Cook the cream until it thickens well.

Add butter to the hot cream and mix thoroughly again.

Cut the biscuit into 2 cakes, put one part on a plate, put the whole cream on top, I repeat - it should be thick and cover with a second biscuit.

For glaze, mix sour cream, cocoa powder and sugar, put on fire and stir until sugar dissolves, then add butter to glaze.

Cover the cake with hot icing and put it in a cool place for impregnation for several hours.

You can serve the Enchantress cake for a celebration with tea or coffee.

Bon appetit!

The recipe for the Enchantress cake includes simple and affordable ingredients that, in the course of simple technological processes are transformed into delicious dessert. Even a novice hostess will cope with the recreation of this delicacy in her kitchen, and even better, involve children in this exciting action. They will enjoy this activity.

Dessert "Enchantress" was introduced into mass production as biscuit cake long-term storage. For the first time, red boxes with ancient Russian gold monograms, in which the "Enchantress" was sold, appeared on store shelves in 1975.

Since then, housewives have tried to replicate this cake in their kitchens. And I must say, they succeeded, because all the components of baking are simple and are prepared from available products.

So, the composition of the classic biscuit includes:

• 5 eggs;
• 200 g of sugar;
• 160 g flour;
• 5 g of baking powder (you can replace 3 g of slaked soda).

For the custard layer between two layers of biscuit, you will need:

• 250 ml of milk;
• 100 g butter;
• 125 g sugar;
• 2 eggs;
• 50 g flour;
• 2-3 g of vanillin.

For a thick layer of icing covering the top of the cake, you need to take:

• 100 g extra dark chocolate;
• 75 g butter.

Recipe according to GOST USSR step by step:

1. Put the eggs and sugar into the bowl of the planetary mixer or a suitable container for working with a manual device. Mix everything for a long time and thoroughly, almost white and until a significant increase in the original volume.
2. Then gently fold in the flour with the baking powder. Line the bottom and sides of the mold (∅ 22 cm) with parchment, pour the dough into it and bake one fluffy biscuit cake(baking temperature 180℃, duration 30-40 minutes).
3. Cool the pastry in the form, then carefully remove it, wrap it with a film and send it to lie down overnight in the refrigerator. After the cake has rested, dissolve it into two identical layers.
4. Send sugar, half of the prescription amount of milk, a norm of butter and vanillin to the stove. Stir the rest of the milk until smooth with eggs and flour. Pour the boiled milk-butter syrup in a thin stream into the cold egg-milk mixture.
5. Then return the cream to the stove and boil to a creamy density, not forgetting to mix it carefully so as not to burn. Allow the finished mass to cool to room temperature. Put and smooth the cream on one layer of biscuit, cover with a second cake and refrigerate for 40 minutes.
6. For top coat steam bath or melt chocolate with butter in the microwave. Then cover the well-chilled cake and return it again for at least 4 hours in the cold.

If desired, the cake can be decorated with edible cream flowers on top of the icing. For decoration, we use protein-oil or oil cream on condensed milk.

Cooking in a multicooker

Biscuit dough is very capricious. Perhaps that is why they say that you can not bake biscuits in a bad mood.

But even a novice hostess will get a lush and high biscuit cake if you cook it in a slow cooker, taking:

• 4 eggs;
• 180 g of sugar;
• 165 g flour;
• 6 g baking powder.

You can prepare a classic custard cream or use a simple, but delicious recipe butter filling on sugar syrup.

Need to mix:

• 100 g butter;
• 60 g sugar;
• 60 ml of water.

The icing to cover the dessert can be made from chocolate or brewed from cocoa powder.

Ingredients:

• 100 ml of milk;
• 120 g of sugar;
• 60 g butter;
• 90 g cocoa powder.

How to make a cake in a slow cooker:

1. Cook with a mixer biscuit dough. Put a parchment circle of the appropriate diameter on the bottom of the multi-pan, grease the walls with a piece of butter and sprinkle with flour. Pour the dough into a bowl and cook in the baking mode for 1 hour.
2. Turn off the device and do not open the lid for another 10-15 minutes. Then cool in a multi-pan. The cooled cake is carefully removed from the mold and cut into two layers.
3. Make syrup from sugar and water. It does not need to be boiled down to any consistency, it is necessary to dissolve all the sweet grains. Beat soft butter with a mixer, adding syrup at room temperature a tablespoon at a time. Generously smear the cakes with the finished cream. Remove the cake from the refrigerator.
4. In the meantime, cook the icing by mixing all its components and sweating them over a fire until smooth and the consistency of sour cream. Drizzle frosting over cake from refrigerator.

To make the icing on the cake lie more evenly, it can be smeared with a thin layer of apricot jam before cooling. This slight deviation from the classic recipe will be especially appropriate if you cook the glaze yourself.

With mascarpone

Italian cream cheese mascarpone fits perfectly into the Enchantress cake recipe.

To prepare such a modern version of the dessert, you should bake a classic biscuit, for example, according to a recipe from GOST, and prepare the cream from the following list of ingredients:

• 200 ml of milk;
• 100 g of sugar;
• 1 egg;
• 40 g flour;
• 200 g mascarpone or other cream cheese

How to cook "Enchantress" with mascarpone:

1. Mix sugar with flour a raw egg and grind until smooth. Next, dilute everything with cold milk and send to moderate heat. Whisking vigorously, boil the mixture until thick.
2. Beat the chilled mascarpone with an electric mixer, adding a tablespoon of the same cold custard base. Distribute the resulting cream between two layers of biscuit. Top the cake with a thick layer of chocolate and butter glaze or heavy cream.

Traditionally, this cake consists of two layers of biscuit, but if the cream turned out to be too much, and the biscuit came out so fluffy that it can be easily cut into three layers, then two cream layers can be made.

Recipe from Irina Khlebnikova

The well-known food blogger Irina Khlebnika offers her recipe for an enchantress, the highlight of which is the custard filling not on butter, but on heavy cream. Thanks to this, it turns out more tender and soft.

For a biscuit base with a diameter of 24 cm, you need to take:

• 4 eggs;
• 120 g of sugar;
• 120 g flour.

The composition of the custard on cream includes:

• 300 ml of milk;
• 1 egg;
• 30 g flour or starch;
• 80 g of sugar;
• 8 g vanilla sugar;
• 2.5 g salt;
• 50 g butter;
• 150 ml heavy cream for whipping;
• 20 g of powdered sugar.

The proportions of the ingredients for the glaze are 100 g of dark chocolate and 60 g of butter.

Sequence of actions:

1. Lather the eggs with sweet crystals until the consistency of the drawing mass - the trace from the flowing mass should not quickly disappear from the surface. Then gently fold in the flour and baking powder.
2. Line the bottom of a springform pan with parchment paper, do not grease the sides. Pour the dough into a mold and bake for 30-40 minutes at 180-190 degrees. Cool the finished biscuit in the form on the wire rack, turning it upside down so that the cake in the center does not fall off.
3. Cook the custard base from milk, sugar, salt, eggs and flour. Put a piece of butter into a hot mass that has just been removed from the fire and stir until smooth. Cool the cream to room temperature, covering it with cling film in contact.
4. Whip cream with powdered sugar to peaks and fold into the custard base in two or three batches. Next, layer the biscuit cut lengthwise into two layers with cream and cover with chocolate and butter glaze.

In order for the icing to lay down in an even layer, and not just glass from the cake, it must be well pre-chilled. If the butter with chocolate gives too thick a mass, then it can be slightly diluted with warm heavy cream.

From bird cherry flour

Powdered dried bird cherry berries acquire a delicate taste of almonds. So, why not add this touch of flavor to the Enchantress cake recipe?

In this case, the ratio of almond and wheat flour, as well as other ingredients, will be as follows:

• 4 eggs category C0;
• 180 g of sugar;
• 100 g wheat flour;
• 60 g of bird cherry flour;
• 5-7 g baking powder.

To prepare the cream and icing for decoration you will need:

• 200 ml of milk;
• 1 egg;
• 100 g of white crystalline sugar;
• 8 g vanilla sugar;
• 25 g corn or potato starch;
• 170 g 82% butter (100 g for cream, and the rest for glaze);
• 70 g extra dark chocolate.

Baking algorithm:

1. Biscuit with bird cherry flour is baked in the same way classic recipe. Eggs whole foam with sugar. Gently mix in the resulting mass a mixture of two types of flour and baking powder, sifted through a sieve.
2. The cake is baked in a detachable form 20-22 cm in diameter with the same temperature conditions, which is regular biscuit. Allow it to cool and “ripen” in the refrigerator, and then divide it into two layers.
3. For cream, brew milk with a mixture of starch, sugar and eggs. Put butter at room temperature into the prepared warm base and beat everything with a mixer. Then it remains only to collect the cake and cover its sides and top with icing.

Sometimes it happens that in custard clumps form or a taste of flour or starch is felt. To prevent this from happening, you need to continuously stir the base during brewing and boil it for 1-2 minutes after boiling. If there are already lumps, then the cream just needs to be rubbed through a fine metal sieve.

Easy Biscuit Cake Recipe

Biscuit cake "Enchantress" is extremely simple in its composition and technology of preparation. But, as lovers of this dessert will confirm, simple does not mean at all not delicious.

For this reason, many different easy-to-prepare and extremely appetizing variations of this delicacy have appeared, for which it is necessary to prepare:

• 5 eggs;
• 225 g sugar;
• 8 g vanilla sugar;
• 190 g flour;
• 250 g butter;
• 150 g of condensed milk;
• 50 g of halva.

Bakery:

1. Make biscuit dough on 5 eggs and make one fluffy cake out of it, which is subsequently stripped into three thinner ones.
2. Butter, softened to a creamy consistency, beat together with condensed milk. Grate the halva on a fine grater, add to the other ingredients and beat everything again.
3. Re-layer the cakes with the filling and arrange them into a cake, which is poured over with chocolate icing or cooked on cocoa powder.

For greater juiciness of baking, the biscuit after cutting can be fed with syrup with the addition of a small amount of alcohol or a mixture of condensed milk and drinking water in equal amounts.

In this regard, why not make a cream for the Enchantress cake with a refreshing lemon flavor, for which you will need:

• 120 ml lemon juice;
• 5 g lemon zest;
• 4 yolks;
• 165 g of sugar;
• 55 g starch;
• 110 g butter.

Working process:

1. Bake and let ripen classic biscuit made from 4 eggs. Then, with a long bread knife-saw, dissolve it into 2-3 cakes.
2. Wash the lemons carefully. For a given amount of juice and zest, you need three medium-sized lemons. With a grater with small holes, remove the zest from one lemon, then squeeze the right amount of juice from all citrus fruits.
3. Grind the yolks with sugar and starch, pour the resulting mixture lemon juice, add the zest and boil until the consistency of sour cream over moderate heat. Strain the hot custard through a fine metal sieve and combine with the oil. Cream, like a biscuit, put in the refrigerator overnight.
4. Ready stable lemon cream distribute in a layer between biscuit layers. Cool the assembled cake and glaze with a mass of melted butter and chocolate.

Chocolate goes well with the taste of cherry berries, so you can cook another version of the Kurd according to the same recipe, but with cherry juice. For flavor, you can add a pinch of cinnamon to it.

Sold in pastry cake"The Enchantress" was not distinguished by exquisite decor. For home baking you can also make a simple but spectacular decoration - chocolate leaves. Cover the leaves with melted chocolate of three colors (black, milk and white) (washed dry bay leaves are suitable), then carefully remove them and beautifully arrange the chocolate plates with a wreath around the cake.