Magical Homemade Enchantress Cake

Enjoy the magical taste of your favorite dessert! Homemade Enchantress cake is no different from store-bought counterparts. According to the recipe, you will get the same tasty and impressive baked goods. A fluffy soft sponge cake soaked in cognac, custard and chocolate icing is a great combination for any occasion.
cook time: 12h
Chloe Benton
Magical Homemade Enchantress Cake

Nutrition Facts (per serving)

284
Calories
11g
Fat
39g
Carbs
5g
Protein

Ingredients (8 portions)

Dough:

Sugar 200 g
Wheat flour 160 g
Baking powder 10 g
Eggs 4 pc
Salt 0.2 g

Syrup:

Water 100 ml
Sugar 50 g
Cognac 10 ml

Cream:

Milk 250 ml
Sugar 90 g
Wheat flour 60 g
Butter 50 g
Vanilla sugar 20 g
Eggs 1 pc

Glaze:

bitter chocolate 80 g
Butter 50 g

Recipe instructions

Step 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.

Step 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.

Step 3

Step 3
Gradually add the sifted flour with baking powder.

Step 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.

Step 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.

Step 6

Step 6
Keep the finished biscuit in the mold for about 10 minutes. Then remove from pan and cool completely.

Step 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.

Step 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.

Step 9

Step 9
In a saucepan, combine the egg, sugar and vanilla sugar and whisk.

Step 10

Step 10
Pour in 180 ml of milk and stir until smooth.

Step 11

Step 11
Dissolve the flour in the remaining milk; if necessary, strain the mixture through a sieve, getting rid of lumps.

Step 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.

Step 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.

Step 14

Step 14
Cover the cream with cling film and cool completely.

Step 15

Step 15
Prepare syrup for soaking. You can replace cognac with whiskey or other similar alcohol, such as rum.

Step 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!

Step 17

Step 17
Cut the cake lengthwise into two layers.

Step 18

Step 18
Soak the cakes with cognac syrup.

Step 19

Step 19
Place the crust on a plate and spread the thick custard on top. I shaped the cake in a springform pan to prevent the cream from leaking out.

Step 20

Step 20
Cover with the second cake layer.

Step 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.

Step 22

Step 22
Now prepare the ingredients for the glaze.

Step 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.

Step 24

Step 24
Cover the top and sides of the cake with chocolate glaze and refrigerate for 2 hours.

Step 25

Step 25
Cut homemade Enchantress cake into pieces and serve. You can decorate the cake with fresh berries and fruits on top, but I like the classic, simple look of this cake. Bon appetit!

Additional rubrics

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