Biscuit cake "Enchantress"

The original recipe for the famous Soviet cake "Charodeyka" is one of the simple biscuit cakes, but very tasty and tender. It combines a lush biscuit, delicious butter-custard and bitter chocolate.

Ingredients

• For test:
• Eggs - 4 pcs. (200 g)
• Sugar - 200 g (1 glass of 250 ml)
• Vanilla sugar - 1 tbsp. l.
• Flour - 160 g (1 cup)
• Baking powder - 1/2 tsp
• For cream:
• Milk - 220 ml
• Egg - 1 pc. (50 g)
• Sugar - 100 g
• Vanilla sugar - 1 tbsp. l.
• Butter (room temperature) - 100 g
• Flour - 2 tbsp. l. (with slide)
• For glaze:
• Chocolate black - 200 g
• Vegetable oil - 20 g

Directions

1. Whisk the eggs with sugar and vanilla sugar into a fluffy elastic foam.
2. Mix sifted flour with baking powder. Add the flour in small portions to the beaten eggs and mix gently with a whisk.
3. Grease a baking dish with vegetable oil and sprinkle with flour, lay out the bottom with baking paper. Gently pour the biscuit dough into a mold and bake the biscuit in a preheated oven for 30-35 minutes at a temperature of 180˚C.
4. Check the readiness of the biscuit with a wooden stick - it should be dry.
5. Let the cake cool down and take it out of the mold.
6. Prepare the ingredients for the Butter Custard.
7. Put the milk on the fire and bring to a boil, and in the meantime mix the egg, sugar and vanilla sugar.
8. Add the sifted flour there and beat.
9. Pour in hot milk and whisk again.
10. Put the mass on medium heat and cook, without ceasing to interfere. When the mass begins to thicken and clump, reduce the heat to low and cook the cream until thickened, stirring constantly, 5-7 minutes. The mass should be thick, like porridge.
11. Remove the mass from the heat, cool, add softened butter to the cold custard (room temperature), beat well with a mixer.
12. Cut the cooled biscuit into two parts.
13. Spread all of the custard on the bottom cake, smooth and cover with the second cake.
14. Melt the chocolate in a water bath and mix with vegetable oil.
15. Cover the top and sides of the sponge cake completely with chocolate.
16. Place the Butter Custard Sponge Cake in the refrigerator for 30-60 minutes.
17. In Soviet times, the biscuit cake "Enchantress" was not decorated with anything, but you can decorate the cake as you wish.
18. Enjoy your meal!