Magic or smart cake

Magic or smart cake

Ingredients for Magic or Smart Cake :

• 120g all-purpose wheat flour
• 500ml whole milk
• 120g butter
• 4 eggs L
• 1/2 teaspoon salt (5 grams)
• 140g whitened sugar
• 1 teaspoon vanilla essence
• 1 teaspoon lemon essence
• To garnish: Sugar glass or powder

How to make magic or smart cake.

We were looking forward to preparing this dessert that sweeps on google (almost as much as the cake of the Vineyard) and that we have seen so much on other websites, but we did not find the moment. To this day. at last, the time came and we can't be happier because we've loved it. It has far exceeded our expectations.

This ready Romanian cake, the smartest of all cakes, has something very curious going on in the oven. In a single mass, he alone forms three layers. One of pudding, one of custard, and the last of sponge cake.

Removing the cake from the pan once baked and cutting it to see its well-differentiated layers produces tremendous joy. Despite its simplicity, if the dough is not mixed well, the layers do not form as they should.

But, like everything in life, it's a trick. And this one's very simple. When mixing the ingredients, at the last step of the recipe, it is necessary to make sure that the whites are semi-integrated and that the dough is lumpy. Come on, you have to do it wrong to make it work out. A very cool contradiction.

When you make this cake make sure you have all the ingredients at room temperature. This is another essential requirement for it to work out. Beyond that, the thing is to sew and sing. Let's go with the recipe!

Magical or smart cake preparation :

1. We start by separating the whites from the egg yolks.
2. In a wide bowl, we put the whites and the pinch of salt. We beat the clearings until we're on the point of snow. To make them more stable we start beating at a slow speed and when they are spasms we gradually increase the speed.
3. Assembling the whites is much easier if done with electric rods or even with a robot. But it can be done equally by hand.
4. Once the whites are assembled, we reserve them, covered with a kitchen cloth, at room temperature.
5. In another large, deep bowl, put the egg yolks with the sugar and beat again with a few rods until bleached.
6. Then add the vanilla essence and whisk again.
7. Add the butter and continue whisking until integrated.
8. Finally, we incorporate milk and sifted flour. We do this by interspersing both ingredients and in small quantities.
9. We start with a little milk, beat, and, when integrated, add some flour. We beat at the lowest speed allowed by our rods (if electric).
10. Repeat as many times as necessary until we finish adding both ingredients.
11. We add the snow-point-mounted whites into two parts, to make it easier to mix, but without integrating the clearings completely. This depends on the thickness of the layers of this cake. We have to get a lumpy mass.

Magic or smart cake

Magic or smart cake

Magic or smart cake

Magic or smart cake

Magic or smart cake

Baking and final presentation of the smart or magical cake :

1. We form a mold of approximately 23 x 20 cm with baking paper.
2. We poured the mixture inside and smoothed the surface a little
3. Place the pan in the oven, preheated to 180 Celcius with heat up and down, and cook for 10 minutes.
4. After this initial time, we lower the temperature to 160 Celcius and schedule 40 minutes more cooking.
5. Before removing the cake from the oven, check the dot by inserting a toothpick. If it comes out clean, the cake is ready and we can remove it from the oven. If that's not the case, we'll have to cook it for another 5-10 minutes.
6. Let the cake rest at room temperature for an hour or until it has cooled before unmoulding. It is very fragile, so it may even come in good to leave it in the fridge until the next day and unmould at the time of consuming.
7. Sprinkle the entire surface with icing sugar and enjoy!

Tips for perfect magic or smart cake :

• We can decorate this magic cake with chantilly cream or meringue on the surface, freshly chopped fruits, chocolate chips, or, as we have done, simply with icing sugar.
• For this cake to work, it is important to follow the instructions to the letter. The most important thing is that all the ingredients are at room temperature and that the whites are not integrated into the mixture. Otherwise, the layers will not be separated in the oven and we will get a sponge cake.
• We can use a 20 x 20 cm square mold or a 20 cm round mold, but it is important to respect the measurements so that the layers are formed and distinguished well.

Magic or smart cake recipe