Gentle, airy, biscuit, custard and chocolate.
for the dough:
eggs of chicken 5 pcs.
sugar 1 glass
flour 1 glass
baking powder 1 teaspoon
vanillin
for cream:
Butter 50 g
eggs 1 pc.
milk 1 glass
sugar 1/2 cup
flour 2.5 tbsp.
for glaze:
Butter 50 g
sour cream 4 tbsp.
sugar 4 tbsp.
cocoa 3 tbsp.
vanillin
To make a dough, you need to beat eggs with vanillin and sugar, pour in wheat flour, baking powder. Mix the mass. Form a baking dish with butter or margarine, pour the dough. The oven is on moderate fire for about an hour at a temperature of 180 degrees.
To make a cream, beat the sugar with the egg, add vanillin, milk and sifted flour. Stir, warm on low heat until thick. Remove the mass from the heat, add a soft butter and shake again. Cream chill.
Cook the glaze: melt the sliced butter, add cocoa powder, sugar, sour cream, vanilla from the sachet. Stir the mixture and cook until smooth, not allowing to boil and stir constantly.
Cut the cortex in half horizontally, sandwich with cream. Pour the pastry with chocolate glaze and put the cake "Enchantress" in the cold for several hours for soaking.