Gâteau Magique

A magical three-layer cake that creates its own texture during baking. Simple yet impressive!

The batter will be very liquid, like crepe batter with lumps. The cake should still “jiggle” slightly when taken out of the oven.

par

Prép.
15 minutes
Cuisson
50 minutes
Total
65 minutes
Pour
1 Cake (ø24cm mold)

Ingredients

  • 150g sugar

  • 125g butter

  • 110g flour

  • 500ml milk

  • 4 eggs

  • 1 bag vanilla sugar

  • 1 tbsp water

  • 1 pinch of salt

Directions

  • Preheat the oven to 150°C.

  • Butter a ø24cm mold (or smaller).

  • Separate the egg whites from the yolks.

  • Mix the yolks with the sugar, vanilla sugar and water until pale.

  • Incorporate the melted butter into the yolk mixture.

  • Add the flour and salt and mix well.

  • Gradually pour in the milk while whisking.

  • In a separate bowl, beat the egg whites until stiff peaks form.

  • Gently fold the whites into the batter (do not over-mix, small lumps of egg white should remain on the surface).

  • Pour the preparation into the mold, smoothing the top.

  • Bake at 150°C for 50 minutes.

  • Let the cake cool completely at room temperature before refrigerating.

  • Chill for 1 to 2 hours before unmolding and serving.

Category: cake