avg —
Sorceress Cake
Instructions
In a deep mixing bowl, break the 3 eggs and add the sugar – there's no need to separate whites and yolks. Beat with a mixer until the mass turns a light shade. It's ready when dripping batter leaves a raised trail on the surface.
Gradually add the flour with the baking powder to the whipped mixture, folding from the bottom up to preserve the foam.
Line the bottom of the mold with parchment and pour in the batter. Rotate the mold a few times so the sponge is even. Bake in a hot oven at 180 °C for 30-40 minutes, checking with a toothpick. Cool it slightly in the mold, release it from the ring and transfer to a rack to cool completely.
To save time, prepare the custard. Combine the starch with half the sugar (if you have no corn starch, use potato starch or flour). In a separate bowl, lightly beat the egg, add the sugar and starch and whisk together. If it's too thick, add a little cold milk from the total amount.
Pour all the milk into a saucepan and add the remaining sugar, the vanilla sugar and the salt. Put it on the stove and bring to a boil, making sure the crystals dissolve.
Gradually pour part of the hot milk into the whipped egg mixture, stirring continuously. Then, stirring vigorously, pour the remaining hot milk into the egg mixture and put it on the heat.
Cook the custard over low heat, stirring continuously with a whisk, until it thickens. Once it sets, boil for 1 more minute so the starch cooks properly. Add 50 g of butter to the hot custard, let it melt and stir it in. Transfer to a container, cover with plastic wrap touching the surface and leave to cool completely.
Soften the remaining butter to room temperature and whip it into a soft white foam for 4-5 minutes. Gradually add the cooled custard to the butter. Keeping both at the same temperature is essential for a smooth, lump-free result.
Divide the sponge into layers (leave it untouched for 3-4 hours after baking first). For the soaking syrup, boil 3 tbsp of water with 2 tbsp of sugar for 2-3 minutes and cool it. You can add 1 tbsp of cognac if you like.
On the serving dish, place the top layer (which usually isn't flat) as the base. Soak it with syrup and spread all the cream over it. Soak the other layer and set it on the cream. Refrigerate for a few minutes.
For the chocolate glaze, put the chocolate and butter in a bowl and melt them over a water bath or in the microwave (if using the microwave, stir every few seconds so it doesn't overheat). If it's too thick, thin it with a little heavy cream.
Pour the warm glaze over the cake and level it with a pastry spatula. Refrigerate to set for 5-6 hours.
The Sorceress cake is ready – just cut it correctly. The hardened chocolate can crack under the knife, so heat the knife in hot water and score notches in the glaze before cutting. A simple but delicious dessert!
Tips
- 1
Temper the eggs with the milk gradually. Pouring part of the hot milk into the whipped egg first, then combining (step 6), is proper custard technique. Mix cold eggs and hot milk all at once and the eggs scramble into lumps; tempering raises the eggs' temperature slowly, preventing coagulation for a smooth custard. The chemistry: egg proteins set at 65-70 °C, so warming them gradually with warm (not boiling) milk keeps the emulsion stable. Stirring continuously is essential, as it mixes the heat in immediately and prevents local cooking. A handy tip: set the bowl on a damp towel so it doesn't slide while you whisk.
- 2
Cover the custard with plastic wrap touching the surface. Pressing plastic wrap directly onto the custard's surface and leaving it to cool completely (step 7) protects it. Without direct contact, a skin forms on the cooling custard (the protein coagulating in the air) and has to be discarded; with the wrap touching the surface, no air reaches it and no skin forms, leaving it smooth and ready to whip into cream. The chemistry: protein plus air plus heat forms that "pudding skin", so eliminating air exposure prevents it. The wrap must touch the surface, not just cover the bowl. A handy tip: parchment paper works if you have no plastic wrap. For another classic Soviet-Russian cake worth trying, see Napoleon Cake Classic.
- 3
Combine the butter and custard at the same temperature. Keeping both mixtures at the same temperature when you combine them (step 8) is crucial for a creamy result. Mix cold custard with warm butter and it separates into a grainy, curdled-looking cream; at the same temperature they emulsify into a smooth one. The chemistry: similar temperatures mean compatible fat molecules and a stable emulsion, while a temperature contrast causes curdling. Ideally both are at room temperature (about 22 °C). If it does curdle, add 1 tbsp of warm milk and whip vigorously – it often recovers. A handy tip: take the ingredients out to the counter an hour before whipping.
- 4
Cut with a heated knife. Because the hardened chocolate can crack unattractively, heating the knife and scoring notches in the glaze before cutting (step 13) keeps the presentation neat. A cold knife cracks the chocolate and leaves ragged edges; a heated knife melts through it cleanly for smooth cuts. The technique: dip the knife in hot water for 30 seconds, wipe it dry and cut, repeating for each slice. Scoring the glaze first gives you more control and cleaner portions. A handy tip: alternate two knives in hot water (one cuts while the other warms) for many slices. For another classic Soviet festive cake worth trying, see Honey Cake Medovik Classic.
FAQ
Why "Sorceress" name? +
Sorceress cake (Russian "Charodeyka") is an iconic, much-loved Soviet confection. "Charodeyka" means enchantress, witch or sorceress – a magical association. It began as a commercial Soviet bakery product (originally from the Mikoyan factory in Moscow in the 1970s), mass-produced and universally loved, a symbol of a Soviet childhood. The magical name fits the way it transforms simple ingredients into a luxurious dessert. Many Russian and Soviet children grew up with this cake at birthdays and holidays, and homemade versions and restaurant recreations are popular today. A handy tip: it carries real sentimental significance and makes a favorite gift.
Custard cream variations? +
The recipe uses a classic Russian custard with butter, but alternatives work and give a different character. Options: classic whipped cream (heavy cream, sugar and vanilla – light and airy, Western-style), cream cheese frosting (Philadelphia, butter and sugar – tangy and dense), mascarpone (Italian, sweet and creamy), pure pastry cream (no added butter – lighter and more French) or chocolate custard (with added cocoa – chocolate on chocolate). The recipe's custard-and-butter cream is the traditional Russian choice, luxuriously buttery and distinctly Soviet; the plain pastry cream version is lighter. A handy tip: add a real vanilla bean (not extract) to the milk in step 5 for an incredible aroma.
How long does it keep? +
In the fridge, 4-5 days at peak quality – the custard cream and chocolate glaze keep very well, and the flavors deepen day by day, so some prefer it on day two or three. At room temperature, only 1-2 days, since the dairy custard needs chilling. It freezes adequately (1 month) – wrap individual portions tightly and thaw overnight in the fridge, though the quality drops slightly. It's perfect to make ahead for events: a day ahead is ideal, as the flavor peaks. A handy tip: slice and freeze individual portions for a ready dessert anytime.
Vegetarian/vegan adaptation? +
It's already vegetarian (no meat). A vegan conversion is challenging. For the eggs (4 in total), a flax egg (1 tbsp ground flax with 3 tbsp water per egg) helps, but an egg-free custard is hard since the egg thickens it – increase the cornstarch (about 1.5×), and blended silken tofu may help. For the butter, use vegan butter (Earth Balance, Miyoko's); for the milk, any plant milk (almond, soy, oat). Check the dark chocolate – it's usually vegan, but read the label. Overall a vegan version needs significant modification, and a dedicated vegan cake recipe may be a better choice. A handy tip: 1 tsp of agar-agar helps set a vegan custard.
- Comment
or post as a guest
Be the first to comment.
