Cake "Enchantress"
8 servings
70 minutes
The 'Charodeyka' cake is a true magic of taste from Russian cuisine. Its airy dough, filled with the tenderness of egg whites and the aroma of lemon, creates lightness and sophistication. The cream made from condensed milk and butter gives the cake richness, while nuts add a pleasant texture. Covered with chocolate glaze, the cake becomes a true work of art where sweetness, softness, and a slight crunchiness of nuts harmoniously combine. 'Charodeyka' is not just a dessert but an embodiment of cozy family celebrations, warm gatherings, and nostalgia for homemade baking.
1
Whip the egg whites into a strong foam and, without stopping, gradually add sugar and lemon juice.
- Sugar: 1 glass
- Lemon: 1 piece
2
Beat the yolks with sour cream until smooth, add half of the condensed milk, baking soda, and flour. Mix thoroughly and gently fold in the whipped egg whites. Stir.
- Chicken egg: 2 pieces
- Sour cream: 200 g
- Condensed milk: 1 jar
- Soda: 0.5 teaspoon
- Wheat flour: 0.8 glass
3
Pour the batter into a greased and floured baking pan, filling it 2/3 full. Bake in a preheated oven at 200–220 degrees for 35–50 minutes, until the top is golden brown.
- Butter: 210 g
- Wheat flour: 0.8 glass
4
Cool the baked cake without removing it from the mold. Then take out the cake by inverting the mold, cut it into two equal layers, and layer them with cream.
5
To prepare the cream, beat softened butter until fluffy with condensed milk. Finely chop the roasted nuts and mix them with the cream.
- Butter: 210 g
- Condensed milk: 1 jar
- Walnuts: 130 g
6
Cover the finished cake with chocolate glaze. To prepare the glaze, break the chocolate into pieces, add a little hot water, and heat until the chocolate melts. Then add 1 tablespoon of softened butter and powdered sugar; mix into a smooth glaze.
- Dark chocolate: 100 g
- Water: 3 tablespoons
- Butter: 210 g
- Powdered sugar: 100 g