Magic Vanilla Cake

Magic Vanilla Cake

Easy - 30 Min

  • Dish type: Sweet
  • Difficulty: Easy
  • Preparation time: 30 min
  • Cooking time: 50 min

If you haven't tested it yet, it's time to discover the magic vanilla cake. Ultra easy to make, the magic cake is prepared in 20 minutes, then it bakes for 1 hour at 160°C and is enjoyed after a period in the refrigerator.

Why is it called a magic cake? Because during cooking, a single dough separates into 3 layers with different textures: a first layer of flan, a second layer of cream and a last layer of sponge cake, all deliciously flavoured with vanilla. There is something to intrigue the curious... And something to satisfy the gourmands! The cream is a real delight, the 3 textures complement each other and work very well together, so you can easily obtain a recipe that will please everyone!

Magic works at the moment of cooking, which is why it is important to respect it well. Don't worry if the cake doesn't look fully baked at the end, it continues to thicken as it cools. Overcooked, the creamy layer will thicken to give only two layers.
If you can't do it the first time, you will have to adapt the cooking time to your oven.

Ingredients

50 cl of milk

2 vanilla pods

4 eggs

150 g powdered sugar

1 tablespoon of water

125 g butter

110 g flour

1 pinch of salt

1 tablespoon lemon juice

Ice sugar


Used product(s) :

Bourbon Vanilla beans Gold - Madagascar

Vanilla Tahitensis Gourmet - Papua New Guinea

Products of the recipe

Bourbon Vanilla beans Gold - Madagascar

Quantity :

Price : 34,90 €tax incl.

Out of stock Vanilla Tahitensis Gourmet - Papua New Guinea

Quantity :

Price : 36,90 €tax incl.

Preparation

Split the vanilla and scrape the seeds with the back of a knife.
In a saucepan, bring the milk and vanilla to a boil.
Turn off the heat and allow to infuse until completely cooled. Remove the pod.

Preheat the oven to 150°C.

Separate the egg whites from the yolks.

Mix the yolks with the powdered sugar and the tablespoon of water, beating vigorously until the mixture turns white.

Stir in the melted butter, then the flour.

Gradually add the milk while whisking.

Beat the egg whites until stiff with a pinch of salt and lemon juice.

Add the egg whites to the previous mixture gently. The whites must not be incorporated perfectly, there must be small pieces of whole egg white left.

Pour the preparation into the pan, smoothing the top.

Bake for 50 minutes at 150°C.

At the exit of the oven the cake should be golden but trembling. It is necessary to wait for it to cool before it "freezes".

Let stand in the mold at room temperature until it has cooled down enough to put it in the fridge, then put it in the refrigerator and wait 2 hours for it to be very fresh (one night if possible) before unmolding.

Sprinkle with icing sugar and enjoy.