Magic cake – recipe
INGREDIENTS:
DIRECTIONS:
Divide egg-whites from egg-yolks. Beat the egg-whites with the 2 tbsp. sugar until harden, optionally adding the drops of lemon. They serve to stabilize the egg-whites.
Beat the yolks with the sugar, the water and the vanilla with a mixer.
Melt the butter and add it to the egg-yolks mixture. Beat with the mixer for another 1 minute.
A gentle homogeneous mixture is obtained.
Add the flour, stirring a little more.
Add the warm milk.
Beat again briefly with the mixer.
Add the whipped egg-whites to the milky mixture. Gently mix with a spatula.
The goal is not to whip the egg-whites completely, but still to have floating "clouds" on the surface of the cake mixture.
Pour everything into the baking form. It is best to use a 20/20 cm square pan or a 20 cm diameter round pan. I had a bigger round shape pan (26 cm) and this is the reason my cake became thinner.
Bake the cake in a preheated oven at 160 degrees for about 60 minutes.
Enjoy the cake well chilled. The cake should remain in the refrigerator for at least 3 hours. Bon appetit!
If I can do it, so can you!
Bon appetit!
Ingredients
Directions
Divide egg-whites from egg-yolks. Beat the egg-whites with the 2 tbsp. sugar until harden, optionally adding the drops of lemon. They serve to stabilize the egg-whites.
Beat the yolks with the sugar, the water and the vanilla with a mixer.
Melt the butter and add it to the egg-yolks mixture. Beat with the mixer for another 1 minute.
A gentle homogeneous mixture is obtained.
Add the flour, stirring a little more.
Add the warm milk.
Beat again briefly with the mixer.
Add the whipped egg-whites to the milky mixture. Gently mix with a spatula.
The goal is not to whip the egg-whites completely, but still to have floating "clouds" on the surface of the cake mixture.
Pour everything into the baking form. It is best to use a 20/20 cm square pan or a 20 cm diameter round pan. I had a bigger round shape pan (26 cm) and this is the reason my cake became thinner.
Bake the cake in a preheated oven at 160 degrees for about 60 minutes.
Enjoy the cake well chilled. The cake should remain in the refrigerator for at least 3 hours. Bon appetit!
Notes
