Vanilla magic cake

Name: Vanilla magic cake
Ingredients: 9 eggs; 250 g sugar; 200 g butter; 200 g flour; 1000 ml milk; 1 vial of vanilla essence (2 ml); 1 g salt; 5 sachets vanilla sugar; 15 g powdered sugar

Dessert - Vanilla magic cake by Gianina I. - Recipia

Made from a single batter, vanilla magic cake separates into layers with different textures as it bakes. Eggs, milk, butter and vanilla give the cake a soft base, a creamy middle and a browned top, and the layers show best once it has cooled. I cut it into small squares so each piece keeps all its layers. Prep: 25 minutes. Cook: 60 minutes. Rest: 8 hours. Total time: 9 hours and 25 minutes. Servings: 12. About 390 kcal and 9 g protein per serving.

Ingredients

9 eggs
250 g sugar
200 g butter
200 g flour
1000 ml milk
1 vial of vanilla essence (2 ml)
1 g salt
5 sachets vanilla sugar
15 g powdered sugar

Preparation

1. Separate the eggs. Beat the yolks with the sugar until it dissolves and you get a cream. 2. Pour the melted and cooled butter over the yolks, then gradually add the sifted flour, mixing on low speed. Stir in the milk a little at a time, then add the vanilla essence. 3. Beat the egg whites with the salt until stiff. Add the vanilla sugar and beat until you get a glossy meringue. 4. Gradually fold the meringue into the yolk mixture, using gentle movements. 5. Line a pan of about 25 × 35 cm with parchment paper and pour in the mixture. Bake at 180 °C for about 60 minutes, until the top is browned. 6. Let the cake cool in the pan, then refrigerate it for at least 8 hours, preferably until the next day. Dust it with powdered sugar before serving.

Notes

Eggs and milk at room temperature mix more easily with the butter, so take them out of the fridge before you start. Whole milk keeps the middle creamier than skimmed milk, which can give it a less rich texture. A pan of about 25 × 35 cm gives the cake the right thickness to bake for about an hour. I checked it after about 30 minutes, and opening the oven didn’t make it sink. Let it cool well before covering it and putting it in the fridge; it keeps there for up to 3 days. Contains gluten, eggs and dairy. It goes well with black tea, especially when served cold.