A magic cake is a cake with a triple texture of flan, cream and sponge cake.
Traditional dessert of the South-West of France (Charentes), this dessert was originally prepared with millet flour then with corn flour.
The basic recipe consists of eggs, whole milk, butter, flour, powdered sugar, powdered sugar and a vanilla bean.
|Level of difficulty : easy|
|Prep time : 25 mins|
|Cook time : 1 hour|
|Total time : 1 hour 25 mins|
|Yield : 6 servings|
|2 cups whole milk|
|3/4 cup sugar|
|1/2 cup butter|
|1 cup flour|
|1 tablespoon water|
|1 tablespoon vanilla extract|
|1 teaspoon lemon juice|
|1 pinch of salt|
- Melt butter in a saucepan.
- Once melted, pour into a bowl and let cool to room temperature.
- Separate the egg whites from the yolks.
- Put the yolks in a bowl with the sugar and whisk for 10 minutes until the mixture becomes clear and fluffy.
- While whisking, add a spoonful of very cold water and the vanilla extract.
- Add a pinch of salt and the cooled melted butter.
- Continue to beat for a few minutes.
- Sift the flour and add it to the mixture to absorb it completely.
- Heat the milk in a saucepan.
- Once hot, pour it into the mixture and stir it in for 1 minute.
- Remove lumps by sifting or using the back of a spoon.
- Place egg whites in a large bowl.
- Start whisking, adding the lemon juice.
- Gently whisk the egg whites until they do not rise and are fairly liquid.
- Add them to the previous mixture.
- Do not incorporate the whites perfectly (there should be small pieces of white left).
- Line and butter a 9 inch diameter baking pan.
- Pour the mixture into the pan.
- Preheat the oven to 302°F.
- Bake for about 1 hour until the surface of the cake becomes golden.
- Remove and let cool to room temperature.
- Cover with plastic wrap and refrigerate for at least 2 hours.