Enchantress quiche cake soaked in syrup

6 servings
1 hour 10 min

Mix eggs at room temperature with a mixer. Add sugar, in three steps. Beat for about 15-20 minutes. In conclusion, add salt. Beat to such a state when the trace of the mass flowing off the mixer does not immediately dissolve on the surface of the total mass. Then add the sifted flour in parts and gently mix into the whipped mass. Cover the bottom of the baking dish with baking paper. Put the dough in the tin. There is no need to lubricate the mold with oil. Bake in an oven preheated to 180 ° C, 30-40 minutes. Do not open the oven for the first 20 minutes. The biscuit is ready to be checked with a wooden stick. Cool the biscuit in the form for 15 minutes. Then cut it out of the mold with a knife, release the bottom of the biscuit from the paper. Wrap the cooled biscuit in cling film and place in a cool place for at least 5 hours (so that it does not crumble when cut). Prepare custard. Mix sugar, vanilla sugar, salt, flour and egg in a saucepan. Add half the milk of the total norm. Stir with a whisk. Heat the mixture on the stove, stirring continuously. Add the remaining milk. Bring to a boil. The mixture should thicken. Add butter at room temperature. Mix. Cover the cream with cling film in contact and place in a cool place. For the syrup, combine water and sugar, put on the stove, bring to a boil. Cook for 1-2 minutes over a low heat. Cool down. Mix with cognac (optional). Cut the biscuit along, in two parts. Soak both parts with syrup. Put the cream on one part of the biscuit, the second - cover on top. For the glaze, melt the chocolate and butter in a water bath. Finally, decorate the cake with chocolate glaze. Put in the refrigerator for at least 3 hours.