Magic Cake
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 1 hr |
| Total Time | 13 hrs 35 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 120 g butter
- 1 vanilla pod (s)
- 500 ml milk
- 4 egg (s), room temperature
- 1 pinch (s) salt
- 150 grams sugar
- 1 tablespoon water
- 1 teaspoon vanilla extract
- 110 g flour
- 1 tablespoon powdered sugar
Print Recipe
Pin Recipe Instructions
- Melt the butter and let it cool. Halve the vanilla pod lengthways and scrape out the pulp. Warm the milk with the scraped pod and pulp, but do not boil.
- Separate the eggs. It is really very important for this recipe that the eggs are room temperature. First, beat the egg white in a fat-free bowl with a pinch of salt until very stiff. This works best with a food processor. Alternatively, you can use the mixer.
- Then beat the egg yolks with 1 tablespoon of water and the sugar until lightly creamy. Add the vanilla extract and butter and stir in first on a low level and then beat in on a medium level.
- Stir in the flour in 3 portions.
- Remove the vanilla pod from the warm milk and pour in the vanilla milk while beating slowly. Don`t be surprised, the dough is very runny, but that`s what it is intended to be.
- Now carefully fold in the egg whites in 3 portions with a spatula. Don`t stir, at the end there have to be little puffs of ice snow floating on top. They are important later for the biscuit layer.
- Line a small springform pan completely with baking paper. Since the dough is so runny it will otherwise run out. Pour the dough into the mold and let it rest for 5 minutes.
- Then bake in the preheated oven at 155 ° C top / bottom heat on the 2nd rack from the bottom for 50 - 60 minutes. The cake is quite delicate so don`t open the oven in between. You can save yourself a stick test, because the cake still has a fairly soft consistency.
- Take the cake out of the oven and let it cool completely in the tin on a wire rack. Then place in the fridge overnight, still in the mold, and let it set.
- Only then remove the springform pan and dust with powdered sugar.
- If everything went well, you have 3 delicious layers with a firm vanilla pudding, vanilla cream and biscuit when you cut it.
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