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Sorceress Cake
The Sorceress Cake is known to every beginner confectioner and even some housewives. Despite the cake's popularity, it is difficult to find a step-by-step recipe even in culinary literature. Therefore, each confectioner comes up with their perfect recipe, adding a touch of imagination. Below you will get acquainted with the recipe for the Sorceress Cake made with traditional sponge cake and custard.
To prepare the sponge, we use a mold with a diameter of 18 cm.
Ingredients
Show ingredients
For the sponge:
- 100 g flour;
- 110 g sugar;
- 1 tsp baking powder;
- 3 eggs C2.
For the custard:
- 1 egg C2;
- 160 g butter;
- 20 g corn starch;
- 70 g sugar;
- 250 ml milk;
- 8 g vanilla sugar;
- 1/2 tsp salt.
For the glaze:
- 50 g butter;
- 1 bar of dark chocolate (90-100 g).
Preparation
- In a deep mixing bowl, break three eggs and add sugar. In this recipe, do not separate the whites from the yolks beforehand. Mix with the mixer until the mass acquires a light shade. You can determine the readiness of the mixture by the convex trail left in the bowl by the dripping egg-sugar mass from the mixer attachment.
- Gradually add the flour combined with the baking powder to the whipped mixture. Mix the sponge batter with movements from bottom to top, preventing the egg foam from settling prematurely.
- Cover the bottom of the mold with a sheet of parchment paper and pour the batter into it. The mold can be rotated a few times to ensure the sponge comes out even. Place it in a hot oven at 180 degrees for 30-40 minutes. Always check the readiness with a wooden toothpick – poke it into the cake, and if it comes out dry, it is ready. Let the sponge cool slightly in the mold, then remove from the ring and transfer to a rack to cool completely.
- To save time, it is better to immediately move on to preparing the custard. Combine the starch with half of the total sugar. If you don't have corn starch, you can use potato starch or regular flour. In another bowl, lightly beat the egg and add the sugar and starch, mixing with a whisk. If it turns out too thick, add a little cold milk from the total amount.
- Pour all the milk into a saucepan and add the remaining regular sugar and a packet of vanilla sugar, as well as salt. Place the mixture on the stove and wait for it to boil, ensuring that the sugar crystals dissolve.
- Gradually pour part of the hot milk into the whipped egg mixture, remembering to stir continuously. Then, while mixing vigorously, add the remaining hot milk back into the egg mixture and place it on the heat.
- Cook the custard until thickened over low heat, continuously stirring with a whisk. Continue to boil for another minute after the custard slightly 'sets,' so the starch can cook and not spoil the taste of the custard. Add 50 g of butter to the hot custard and let it melt, then mix everything. Transfer the custard to a container and cover it with plastic wrap, making sure it touches the surface, and leave it to cool completely.
- Allow the remaining butter to soften well at room temperature in advance. Whip it into a soft white foam for 4-5 minutes. Gradually, while continuing to work with the mixer, add the cooled custard to the butter. To ensure the custard turns out smooth and lump-free, it is important to maintain the same temperatures of the two combined mixtures.
- It is time to divide the sponge into layers. Ideally, do not touch the sponge for the next 3-4 hours after baking. To prevent the layers from becoming dry, it is necessary to make a simple soaking syrup. For this, combine 3 tbsp of water and 2 tbsp of sugar, boil the mixture for 2-3 minutes, cool it, and you will have a sugar syrup. You can also add 1 tbsp of cognac.
- On the bottom of the dish, place the top layer, as it usually remains not perfectly flat. Don't forget to soak the layer with syrup, the degree of soaking is up to your discretion. Spread the entire cream onto the bottom layer, leveling it evenly. Soak the other layer as well and transfer it onto the first layer with cream, assembling the cake. Send it to the refrigerator for a few minutes.
- We will cover the Charodeyka cake with chocolate glaze, for this, in a bowl, combine the chocolate with the butter. Carefully melt them in a water bath or, as a last resort, in the microwave. Keep in mind that when working with the microwave, you need to watch the glaze and stir it every few seconds to avoid overheating the chocolate. If the glaze turns out too thick, you can thin it with heavy cream.
- Pour the warm glaze over the cake and start leveling it. A pastry spatula works well for this, but you can also use a regular kitchen one. Place the cake in the refrigerator to stabilize for 5-6 hours.
- Now the Charodeyka cake is ready, all that is left is to cut it correctly. The hardened chocolate on top may crack unattractively from the knife. To avoid this, try heating the knife in hot water and make notches on the glaze before cutting the cake into portions. This simple but delicious dessert will keep you in a good mood!
