Cake; Sorceress

Cake “Witch”

Cake “Bird's milk” on agar-agar

South American cherry pie

Cheesecake with cherries (no baking)

Frazier cake with mousseline cream and honey marzipan

Cupcake “Stolichny” with raisins

New Year
Christmas
Valentine's Day
February 23
March 8
Birthday
vegetarian

Airy, affectionate and probably familiar to anyone, the “Witch” cake. A very easy to make and indescribably delicious sponge cake with butter custard and chocolate icing!

Ingredients

For the biscuit
testicles	4 things
flour	150 g
sugar	150 g
vanilla sugar	10 g
baking powder	1 tsp
For cream
milk	350 ml
testicle	1 PC
sugar	100 g
flour	3 tbsp.
butter	250 g
vanilla sugar	10 g
For impregnation (optional)
water	100 ml
sugar	3 tbsp.
For chocolate glaze
chocolate	100 g
butter	50 g

general information

Complexity

Easy

Step-by-step recipe with photos

Video recipe

To make a sponge cake, add sugar and vanilla sugar to the eggs and beat with a mixer for 5-6 minutes.

During this period of time, the mass should turn white and noticeably increase in volume.

Mix baking powder with sifted flour. Then carefully, part by part, stir the dry ingredients into the beaten eggs, moving from bottom to top. Gently bring the biscuit dough until completely homogeneous and smooth texture.

Line a springform pan with a diameter of 22 cm with baking paper. Pour the dough into the mold and place in an oven preheated to 180 degrees. Bake the biscuit for 25-30 minutes.

We check the readiness of the sponge cake: if, when piercing the sponge cake with a toothpick, it remains dry, then the sponge cake is ready.

Turn the cake out onto a wire rack and let it cool completely for 2-3 hours.

Prepare custard. To do this, combine flour, sugar, vanilla sugar, egg in a small saucepan and whisk into a homogeneous mixture.

Add milk little by little and stir well until smooth.

Place over low heat and continuously stir the milk mass, especially on the bottom of the pan, to avoid the formation of flour lumps.

As the custard thickens and begins to boil, remove from heat.

Add 50 g of butter to the hot custard mixture and stir until the butter is completely dissolved.

Pour the custard into a clean bowl, cover with cling film so that the film lies directly on the surface of the cream, and cool the cream.

To soak the biscuit, mix water with sugar, bring to a boil, stirring until the sugar is completely dissolved. Then let it cool completely.

Beat soft butter (200 g) with a mixer until a fluffy snow-white mass appears.

While whisking, evenly add the cooled custard to the butter and beat until smooth.

Assemble the sponge cake with cream.

Cut the biscuit lengthwise into 2 shortcakes.

Place the crust on a plate.

Soak the shortbread with sweet syrup.

Spread all the cream over the bottom crust.

Then soak the second shortbread with syrup and place it on the shortbread greased with cream.

Melt chocolate and butter in the microwave.

Heat for 30 seconds at full power 2-3 times, stirring until the chocolate is completely dissolved.

Spread the still warm chocolate glaze on top of the sponge cake.

Spread the glaze over the entire surface and sides of the cake.

Place the prepared sponge cake with butter custard and chocolate icing in the refrigerator for 3-4 hours to soak.

The “Witch” cake is ready.

Bon appetit and successful baking for you!

You can watch the detailed recipe for making it in my video or follow the link. https://www.youtube.com/watch?v=sgIMq8GDiw0

You can easily find my Channel with Video Recipes on YouTube. Just enter in the YouTube search - MaryanaTastyFood, Maryana Tasty Food or Maryana Recipes.

We also created a Telegram channel. Join and share with friends!

? Sorceress cake - a traditional recipe according to GOST at home

Hello, sorceresses?! The time for New Year's holidays is coming. Like home fairies, we will prepare the “Witch” cake with you. After all, you want to amuse your relatives not only on New Year’s Eve and Christmas, but throughout all the solemn days from St. Nicholas to Epiphany. Let’s play fairy tales with you, as my daughter said in childhood, and cast magic with baked goods. Naturally, we don’t have enough for everyday exploits, but it’s not difficult to pamper our beloved ones in between with the biscuit we’ve known since our youth.

Traditional recipe for magic cake Witch

I offer the usual recipe for the Russian version of the Sorceress. At that time there were no special delights, so I cooked from the most ordinary goods. But in the end this had no effect, as you can verify on your own when you prepare a recognizable cake at home.

Flour - 1 cup.
Egg - 4 pcs.
Sugar - 1 glass.
Baking powder - 1 teaspoon.
Vanillin - ½ teaspoon.

Milk - 1 glass.
Egg - 1 pc.
Sugar - ½ cup.
Flour - 2.5 tbsp. spoons.
Oil – 50 g

Sugar - ½ cup.
Milk - 5 tbsp. spoons
Starch - 1 tbsp. spoon.
Oil - 70 gr.
Cocoa powder - 2 tbsp. spoons.

As always, we will analyze the proposed recipe step by step, highlighting each step with a photo.

Baking a regular biscuit

As with any traditional version of sponge cakes, we start with the cake layers. We cook according to guest standards, simply and quickly.

Beat the egg, sugar and vanilla into a fluffy foam. We do this the same way as our mothers and grandmothers - without separating the whites from the yolks. Just carefully beat the ingredients with a mixer for a couple of minutes.
Sift flour with baking powder to fluff. concept of baking powder in the USSR (Union of Soviet Socialist Republics, also the Soviet Union - a state that existed from 1922 to 1991 in Europe and Asia) , so it can be replaced with baking soda, but in the smallest amount.
Gently mix the flour with the egg mixture. Mix with a spatula, lifting the mixture from bottom to top. The result should be a semi-liquid single mass.
Pour the dough into the mold, smooth it out.

Advice. If you use a cooking ring like me, then take a closer look at the photo. Place foil on the bottom of the pan first, and then cover it with baking paper, after which install a baking ring. To prevent the dough from leaking from below, fold the foil to the sides of the ring.

Bake the biscuit in an oven already preheated to 180 C. Baking time depends on the size of the sponge cake. My 20 cm cake took about 20 minutes to bake.

The finished cake must cool down. To ensure that the biscuit does not crumble when cutting, it needs to rest for 8 to 12 hours.

Making regular custard

Prepare regular custard using eggs and flour. Yes, yes, with flour, it can be cooked like that.

Grind the eggs with sugar into foam.
Add a little flour.
Dilute the whole mixture with milk.
Beat all ingredients thoroughly with a mixer, breaking up any lumps. I combined the ingredients for the cream with a mixer.
Boil the mixture over low heat with continuous stirring until thickened. The more often and more actively you stir, the smoother the cream will turn out without lumps.
Add soft butter to the thick, still hot mass. Stir it thoroughly.

The fluffy cream is ready. If you are going to use it chilled, then cover the mass with cling film so that a film does not form when it cools. Personally, I used the cream immediately after production.

Let's start collecting dessert

Place the biscuit cut in half on a plate. It is better to cut the cake blank with a long knife, but I used a thick thread.
Grease the bottom cake with a thick layer of our cream.
Cover with the second part of the biscuit. If there is little cream left, spread a thin layer of cream on the top and sides of the cake. You don’t have to do this, it’s just that the glaze will stick better to such a layer.

Make the icing and decorate the cake

Preparing chocolate glaze is not difficult, because it takes just a couple of minutes to cook. The only aspect is to make the glaze lighter, we use starch instead of flour .

Mix cocoa powder, starch and sugar.
Dilute dry ingredients with milk. Place the dish on the fire and simmer the mixture until slightly thickened.
Then dilute the mixture with butter, ensuring its complete dissolution.
The icing is ready, pour it over our sponge cake. Use a spatula to give the product a smooth appearance. Place the Enchantress in the refrigerator until the glaze hardens completely.

Usually the cake is not decorated. The glaze itself is a nice finishing touch!

But it’s better to refresh a homemade dessert by giving it the brightest colors. You can pour snow-white chocolate over the black icing or sprinkle with chocolate shards. I sprinkled the cake with almond flakes.

The cake came out very tasty, although a little dry for me. But to this light remark: “Next time I’ll pour the soaking on the shortcakes,” the husband reacted very sharply: “Don’t even think about it!” He's flawless." And I readily believe him, because in fact, in 40 minutes the Witch disappeared, while my son and I only got a piece each. ??

Witch cake: recipes with photos step by step

Everyone remembers the solemn Witch cake, which is considered a catchy memory from youth. You can prepare it at home using the recipes and tips presented in the article.

The famous Russian sponge cake based on a unique recipe is a tender and savory delicacy that both adults and children adore. It has a good combination of fluffy sponge cake, delicious butter custard and bitter chocolate, and it is prepared simply and quickly.

Witch cake: recipe with photo

Ingredients:

eggs - 2 pcs.;
sweet sand -100 g (half a glass);
vanilla sugar - 0.5 tbsp. l.;
flour - 80 g (half a glass);
baking powder - half a tsp.

For cream:

milk - 110 ml;
eggs - 1 pc.;
sweet sand - 50 g;
vanilla sugar - half a tbsp. l.;
butter (soft) - 50 g;
flour - 1 tbsp. l. (with a slide).

For the glaze:

dark chocolate - 100 g;
vegetable oil - 10 g

Manufacturing method:

First, prepare all the ingredients for the Koldunya sponge cake. The recipe is similar to the above, but the baked goods come out moister, thanks to the sweet impregnation.
Beat the required amount of eggs with sweet sand and vanilla sugar until a fluffy elastic foam appears.
Sift the flour and mix it with half a teaspoon of baking powder. Add flour evenly to the whipped mass and mix gently with a whisk.
Grease a baking sheet with a drop of vegetable oil and sprinkle with flour, place parchment paper on the bottom. Pour the biscuit mixture onto a sheet and bake the cake in a heated oven for half an hour at an oven temperature of 180˚C.
You can check the biscuit for doneness using a dry toothpick. Let the biscuit cool. Carefully remove it from the mold. Prepare ingredients for custard. Place the required amount of milk on the stove and boil, and in the meantime mix the egg, sweet sand and vanilla.
Add sifted flour to this and beat the mixture. Pour in the bubbling milk and beat the creamy mixture again.
Place the cream on the stove and cook, stirring constantly. When the mixture becomes thick and lumpy, reduce the heat to low and simmer until the cream thickens (4-6 minutes). Don't forget to stir so it doesn't burn. The cream should turn out thick, similar to semolina porridge.
Remove the mixture from the stove, cool, add the required amount of softened butter to the cool custard mixture, beat well using a mixer.
Cut the cooled sponge cake into 2 layers. Apply butter-custard cream to the bottom layer, smooth it out, and place the second layer on top.
Melt the chocolate bar using a slow cooker or microwave. You can also create a water bath without the help of two bowls of different diameters. Mix with the required amount of vegetable oil.
Cover the top and edges of the sponge cake with chocolate mixture. Place the product in the refrigerator for half an hour.

Recipe for the Sorceress celebratory cake according to GOST

The Sorceress sponge cake is easy to prepare at home. Let's consider the option of baking according to GOST. The cake consists of an ordinary sponge cake and custard, and even inexperienced housewives can prepare it.

Ingredients:

Into the dough:

chicken eggs - 2 pieces;
sweet sand - 75 g;
flour - 75 gr;
baking powder - 1 teaspoon;
vanillin - a pinch.

In cream:

chicken eggs - 1 piece;
milk - 125 ml;
sweet sand - 45 g;
vanillin - a pinch;
flour - 1 tbsp. l.;
butter - 25 gr.

For the glaze:

cocoa powder - 1.5 tbsp. l.;
milk - 3 tbsp. l.;
sweet sand - 2 tbsp. l.;
butter - 15 gr.

For impregnation:

sweet sand - 1 tbsp. spoon;
water - 50 ml.

Manufacturing method:

The recipe for the Sorceress cake is easy, the main thing is to maintain the technology of its production in accordance with GOST of the USSR (Union of Soviet Socialist Republics, also the Soviet Union - a state that existed from 1922 to 1991 in Europe and Asia) . In a deep bowl, beat the eggs with sweet sand using a mixer until you get a snow-white fluffy mass.
In another bowl, combine the required amount of vanilla, baking powder and wheat flour. Add the resulting mixture to the egg mixture in small portions. Mix everything with a whisk (basically: from bottom to top). The dough should be homogeneous and smooth.
Take a baking dish, put parchment paper on the bottom, grease the walls with a drop of oil. Pour the biscuit mixture here. Turn on the oven, heat it to 180˚C and bake the product for half an hour. You can check whether the cake is ready or not using a match or a toothpick.
Cool the cake and remove it from the mold. After the shortcakes for the Sorceress cake are baked, you can start making the cream.
Add sweet sand, vanilla and flour to a small saucepan. Immediately beat in the egg and grind the ingredients with a spoon.
Pour the required amount of milk into a saucepan and put it on fire. Cook the creamy mixture over low heat, stirring so as not to burn. After the first signs of boiling (large bubbles) appear, pour the rest of the milk into the pan.
Cook the mixture further, stirring constantly to prevent lumps from forming. Remove from heat when the cream becomes thick.
Place the required amount of butter into the pan and stir until the cream is smooth. Cool.
Cut the resulting workpiece lengthwise and immediately place one cake on a tray or cake rack. Combine heated water with sweet sand until the latter completely dissolves, cool. Soak the first shortbread. Spread the cream over it. Soak the second cake with water and place it on top.
While our Sorceress cake is soaking in the cream, you can start making the glaze. Place sweet sand, cocoa, butter in a bowl, pour in the required amount of milk. Place on the stove, turning on low heat. Heat until a homogeneous mass comes out. Cover the top and edges of the cake with icing.
Leave our culinary masterpiece in the cold for several hours to soak. After the time has passed, you can serve the delicacy by cutting it into portions.

How to make a Witch cake with butter cream

The following recipe for the Sorceress cake is unusual in that we will prepare it not with custard, but with butter cream. To make a delicacy that everyone remembers from their youth, we will prepare it according to GOST of the USSR (Union of Soviet Socialist Republics, also the Soviet Union - a state that existed from 1922 to 1991 in Europe and Asia) .

Manufacturing method:

Let's look at the step-by-step recipe for the Witch cake. To prepare the dough, you need to beat the egg whites until they form a stiff foam. While beating, add sweet sand and lemon juice in small portions.
In a separate bowl, mix the required amount of yolks, sour cream, soda, condensed milk and sifted flour to obtain a homogeneous mass.
Add egg whites to the resulting mixture. Pour half the mixture into a greased baking dish with a diameter of 23 cm.
Place it in an oven preheated to 180 degrees for half an hour. After the time has passed, carefully shake the product out of the mold. To do this, separate the cake from the walls of the container in advance using a narrow knife so that the biscuit does not stick or become deformed.
Pour the rest of the dough into the oiled pan and bake the next shortbread. To prepare sweet syrup, add sweet sand to boiling water, stir until the grains melt, skim off the foam and cool. Add flavoring (optional) and lemon juice to the purchased syrup.
Once the biscuits are baked, cool them and cut each piece lengthwise. Soak all four shortcakes in syrup. Importantly: soak cooled biscuits only in cool syrup, otherwise the finished product will fall apart when cut.
To prepare the cream, knead the required amount of butter and place it in a bowl. Pour in the condensed milk in small portions, whisking with a mixer. You should get a fluffy mass.
Coat 3 purchased sponge cakes with cream and place them in the refrigerator for one hour.
Place the shortcakes on top of each other. Spread the remaining cream around the edges of the cake. Place the outermost layer on top and refrigerate for half an hour.
To prepare the glaze, heat the required amount of cream or milk, add pieces of chocolate and melt over low heat, stirring so that the mixture does not burn.
Coat the top with warm chocolate. Witch cake, prepared according to GOST USSR (Union of Soviet Socialist Republics, also the Soviet Union - a state that existed from 1922 to 1991 in Europe and Asia) , decorate with candies, crushed cookies, chocolate chips.

Cake "Witch"

Ingredients

Wheat flour – 1 cup;

Sugar – 1 glass;

For cream:

Sugar – 1 glass;

Vanillin – 1 g;

Wheat flour – 100 gr;

Butter – 50 gr.

Chocolate glaze:

Cocoa powder – 3 tbsp;

Butter – 50 gr.

287 kcal
2 hours
2 hours

Photo of the finished dish

Step-by-step recipe with photos

I rarely make cakes, but sometimes I get some inspiration or something else. I wanted to bake a “Witch” cake. This cake is quite ordinary and any novice cook can handle it. The most important thing in this cake is to prepare a beautiful and faithful sponge cake.

For the sponge cake, break 4 eggs into the bowl of a food processor. Beat them until they double in volume and evenly add a glass of sugar. Beat for 7 minutes.

Pour the whipped mixture into a bowl and sift the flour into the center, knead the dough using the folding method. Do not stir for a long time, it is necessary to maintain the airiness of the dough.

Line a springform pan with parchment (mine is 24 cm), grease the bottom with butter and pour out the dough.

Place in an oven preheated to 180 degrees for 25-30 minutes. Cool the cake in the pan on a wire rack, upside down.

For the Sorceress cake, you need to prepare a very thick custard, because it will serve as a layer between 2 sponge cakes. In a saucepan, whisk the eggs and sugar, add flour and vanilla. Stir the mixture well, put it on the fire and pour in warm, but not hot, milk in a stream, stirring constantly.

Cook the cream until it thickens perfectly.

Add butter to the hot cream and mix thoroughly again.

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

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

Cover the cake with hot glaze and put it in a cold space to soak for several hours.

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