Smart Cake

Name: Smart Cake - Crenguta G.
Ingredients: 5 eggs; a pinch of salt; 7 tablespoons of sugar; 100 g of butter; 500 ml of milk; Dr. Oetker vanilla essence; 5 tablespoons of flour

Dessert - Smart Cake by Crenguta G. - Recipia

When you have a few eggs, milk, and a bit of butter on hand, you can make this delicate layered cake known as the smart cake or intelligent cake. The mixture is prepared in a single bowl, with the egg whites beaten separately and incorporated at the end. A 20 x 30 cm baking tray is used, and the cake is left in the oven for about 50 minutes at a moderate heat. After cooling, it is served simply, dusted with powdered sugar. Quick Info Preparation time: not specified in the original recipe Baking time: approximately 50 minutes Total time: cannot be calculated exactly, as preparation and cooling times are not mentioned Servings: not specified Difficulty: easy Recipe type: homemade cake Tray: 20 x 30 cm Ingredients 5 eggs 1 pinch of salt 7 tablespoons of sugar 100 g butter 500 ml milk Vanilla essence Dr. Oetker, to taste, in the amount used in the original recipe 5 tablespoons of flour For serving: powdered sugar Preparation method 1. Melt the butter and set it aside to cool. It is important that it is not poured hot over the yolks. 2. Separate the eggs, placing the yolks in one bowl and the whites in another. Be careful not to get any yolk in the whites, so they can be beaten well. 3. Cream the yolks with the sugar and vanilla essence. Mix until the sugar is incorporated and the mixture becomes homogeneous. 4. Pour the melted and cooled butter over the yolk mixture. Mix well. 5. Add the flour and mix again until no visible lumps remain. 6. Gradually pour in the milk in several additions, mixing after each addition. In the end, you should obtain a homogeneous mixture. 7. Beat the egg whites until stiff with the pinch of salt. 8. Fold the beaten egg whites into the yolk mixture. Mix just enough to combine, without overmixing once the mixture is homogeneous. 9. Line the 20 x 30 cm tray with parchment paper and pour the mixture into it. 10. Place the tray in the preheated oven and bake the cake at moderate heat for about 50 minutes. 11. Allow the cake to cool before cutting. When serving, sprinkle powdered sugar on top. Why I make this recipe often It is a simple cake with common ingredients and a straightforward preparation method. It comes together quickly once the butter is melted, and the batter doesn't require any additional ingredients beyond the basics. The 20 x 30 cm tray is suitable for the indicated quantities, and the powdered sugar is sufficient for finishing. Tips Let the butter cool after melting before adding it to the yolks. If it is too hot, it may affect the mixture. Add the milk gradually, not all at once. This way, the mixture will homogenize more easily after adding the flour. The egg whites are beaten separately with the pinch of salt and incorporated at the end. This is the last step before pouring the mixture into the tray. Use the tray size specified in the recipe, namely 20 x 30 cm. If you change the tray, the thickness of the cake and baking time may vary, but the original recipe does not provide other dimensions or adjusted times. The oven should be preheated before placing the tray inside. The baking time indicated in the source is approximately 50 minutes at moderate heat. Substitutions The original recipe does not provide substitutions for ingredients. To maintain the proportions and preparation method, it is recommended to use the mentioned ingredients: eggs, butter, milk, flour, sugar, salt, and vanilla essence. The amount of vanilla essence is not specified in the source, so it is added to taste without altering the other ingredients. Variations No variations are mentioned in the original recipe. The basic version is served with powdered sugar and does not include any additional toppings. Serving ideas After cooling, the cake is dusted with powdered sugar and cut into pieces. The powdered sugar can be added just before serving, so the top layer remains visible. Frequently asked questions Why separate the eggs? The egg whites are beaten separately with the pinch of salt and added at the end to the yolk mixture. Separating the eggs is part of the method for this cake and must be preserved to achieve the composition indicated in the recipe. How long does the smart cake bake? The recipe indicates approximately 50 minutes in the preheated oven at moderate heat. The time is as mentioned in the source and may depend on the oven, but no other temperature or duration is indicated. What tray is used for baking? A 20 x 30 cm tray lined with parchment paper is used. This is the only size specified for the recipe. When is the vanilla essence added? The vanilla essence is added over the yolks creamed with sugar, before the melted butter and flour. The amount is not specified in the original recipe. How is it served? The cake is served with powdered sugar. It is recommended to let it cool before cutting for easier slicing. Nutritional values The values below are estimates for the entire cake and have been calculated based on known quantities. They cannot be considered exact, as the type of milk, the amount of vanilla essence, the exact weight of a tablespoon of flour and sugar, or the number of servings are not specified. For the entire cake: Calories: approximately 2,000-2,200 kcal Proteins: approximately 50-55 g Carbohydrates: approximately 185-205 g Fats: approximately 105-120 g The powdered sugar used for serving is not included in this estimate, as the amount is not specified. For nutritional values per serving, it would be necessary to establish the number of pieces the cake is cut into. Storage and reheating The original recipe does not provide instructions for storage or reheating. After baking, the cake should be allowed to cool before serving. No specific storage conditions, duration of storage, or recommendations for reheating are mentioned.

Smart Cake

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