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Gâteau magique
Gâteau magique
Gâteau magique, also known as magic cake is a unique cake with a single batter that separates into three distinct layers during baking: a fluffy cake layer on top, a creamy custard layer in the middle, and a dense fudge-like layer at the bottom.
Ingredients
- 4 eggs separated
- 3/4 cup sugar
- 1/2 cup unsalted butter (1 stick) melted
- 1 cup all-purpose flour
- 2 cups milk
- 1 teaspoon vanilla extract
- A pinch salt
- powdered sugar for dusting optional
Instructions
- Preheat your oven to 325°F (160°C). Grease a round cake pan and set it aside.
- In a large mixing bowl, beat the egg whites with a pinch of salt until stiff peaks form. Set aside.
- In another bowl, beat the egg yolks and sugar together until creamy and pale yellow.
- Gradually add the melted butter to the egg yolk mixture, and continue to mix until well combined.
- Gently fold in the flour, making sure there are no lumps.
- Slowly pour in the milk and vanilla extract, and stir until the batter is smooth and well mixed.
- Carefully fold in the beaten egg whites into the batter, taking care not to overmix and deflate the mixture.
- Pour the batter into the greased cake pan, and smooth out the top with a spatula.
- Bake in the preheated oven for about 50-60 minutes, or until the top is golden brown and the center is set.
- Remove the cake from the oven and let it cool completely in the pan.
- Once cooled, transfer the cake to a serving plate and refrigerate for at least 2 hours to allow the layers to set properly.
- Optionally, you can dust the top with powdered sugar for an extra touch of sweetness.
- Slice and serve. Enjoy!
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 601kcal (30%)Carbohydrates: 67g (22%)Protein: 13g (26%)Fat: 32g (49%)Saturated Fat: 18g (113%)Polyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 239mg (80%)Sodium: 113mg (5%)Potassium: 286mg (8%)Fiber: 1g (4%)Sugar: 44g (49%)Vitamin A: 1144IU (23%)Calcium: 187mg (19%)Iron: 2mg (11%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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