Cake "Charodeyka"
The cake "Charodeyka" is simple in appearance, easy to make and incredibly delicious in taste. It is not without reason that it has been a popular cake of the Russian cuisine since the Soviet era and is offered in many Moscow pastry shops. But with this recipe you can make it yourself at home.
Servings 8
Equipment
- Ø 20 cm large baking springform tin
Ingredients
for the batter
- 4 eggs room warm
- 120 g sugar**
- 120 g flour**
- 1 pinch of vanilla bean**
- 1 pinch of salt
for the cream
- 300 ml milk
- 100 g butter room warm
- 90 g sugar**
- 1 egg
- 30 g cornstarch**
- 1 pinch of vanilla bean**
for the chocolate glaze
- 100 g dark chocolate**
- 60 g butter
for the sugar syrup
- 60 ml water
- 40 g sugar**
Instructions
Preparation of the batter
- Line the bottom of the springform tin with baking paper.
- Beat eggs, sugar, vanilla and salt to a creamy, airy, thick, light mixture.
- Fold flour into the egg-sugar mixture to create an airy, viscous batter.
- Pour the batter into the baking tin, bake the sponge cake in a preheated oven at 180 °C top and bottom heat for about 30 minutes and let it cool.
Preparation of the cream
- Mix egg, sugar and cornstarch in a small saucepan with a thick bottom.
- Add milk and mix thoroughly.
- Place the saucepan on the stove and bring the mixture to a boil over medium heat, stirring as it thickens. Then cook it for about 1 minute, stirring constantly, and let the pudding cool to room temperature, stirring occasionally.
- Beat softened butter for 3 - 5 minutes until creamy and fluffy.
- Add vanilla as well as the pudding in batches and whip each time to a homogeneous cream.
Preparation of the sugar syrup
- Put sugar and water in a small saucepan, bring it to a boil briefly, stirring constantly so that the sugar dissolves, and let the sugar syrup cool.
Preparation of the cake
- Cut the sponge cake lengthwise into two equally thick cake layers.
- Soak the two cake layers from the inside with the sugar syrup.
- Spread all the cream on one of the two cake layers and place the second cake layer on top.
Preparation of the glaze
- Slowly melt dark chocolate and butter together in a water bath.
- Pour the chocolate glaze over the cake, spreading it on the sides of the cake as well.
- Chill the cake for at least 2 hours.
Notes
- Make a stick or pressure test to check if the sponge cake is done baking. To do this, briefly insert a wooden skewer into the center of the sponge cake and see if it comes out clean. Alternatively, you can use a finger to gently press on the surface of the sponge cake about halfway down. If it springs back after pressing, and no pressure marks remain to be seen, it is ready.
- The sponge cake can be made the day before, allowed to cool completely, and stored overnight in an airtight container at room temperature.
- You can omit soaking the cake layers with the sugar syrup. However, it will make them taste juicier.
- Instead of vanilla bean, you can use vanilla sugar. Then take 8 g of vanilla sugar each for the sponge cake and the cream and about 5 g less of the regular sugar each.
- Butter and the homemade pudding for the cream must be room warm and both at about the same temperature so that they can combine well when whipped.
- Note the detailed tips and tricks for making the cake "Charodeyka" above in the post.