When I saw the recipe for this cake on the Internet (www.jocooks.com), I was really impressed. First of all, I was intrigued by the title – what is so magical about this cake? Then I understood. Due to the method of preparation, and especially to the baking, the simple cake batter separates into 3 separate layers with a thin harder layer at the bottom, a gentle custardy layer in the center and a thin baked crust at the top. Because of the slow baking the mixture separates – the heavier part of the batter remains at the bottom, something similar to caramel cream in the middle and the egg-whites appear on the top, baked as a crispy and golden crust. In the Bulgarian cuisine we don’t have anything like this, so in my opinion, this cake looks quite exotic.
To make it truly “magic”, you need to follow the recipe exactly:
- mandatory slow baking at low temperature,
- slow stirring when blending snow-beaten egg-whites proteins with the liquid mixture with milk and yolks,
- putting it in a smaller diameter pan to get thicker and more fluffy cake than mine that you see in the picture.
I am convinced that I have already provoked you to prepare it! I look forward to seeing your results!
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!
