magic custard cake

Will try an addition of fruit the next time. Sorry. Mostly exciting. YUM! Mix in the flour and cinnamon until evenly incorporated. Hi Vikki, For all the versions we’ve made, it still seems to be best up to 2 days after making it. I recall you originally had given credit to and posted a video of woman making this cake. So it ended up in two pans. Set aside. What fruit would you serve w/ the original? . Not too warm to cook the eggs before baking, and not cold either. I like it. I’ll have to make it this weekend. I used skim milk both times and whipped the egg whites just before adding to the batter. . I am just floored I haven’t ever heard of this awesome desert! Wow – okay, this version looks amazingly delicious, but a chocolate version?! That is a totally different ingredient than cocoa powder. I got 3 layers and it truly was a delightful dessert. Would love to eat the whole thing on my own. WOWZA! I just found your recipe through pinterest. The three individual layers look beautiful. I try to put my eggs out the night before I’m planning to make this cake to ensure that they are at room temperature. I am more astounded that you found something on Pinterest that actually worked. the 2nd layer was wet sweet and egg. Thanks for sharing! I used goat…hope it works. This recipe is going to be a blast to experiment with…, I JUST saw this on Pinterest too. Print recipe. I set it aside, and this being my first time making the recipe, it took me a couple more minutes than a practiced recipe. I may not be right, but I have lived through this sort of issue more often than I care to recall. We used 2% but I think either would work fine. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. See more ideas about dessert recipes, desserts, delicious desserts. I had only baked for forty minutes, it had a super thick soft sponge top a creamy custard middle and a thick custard bottom (which my partner didn’t like) he said it was like when custard gets a skin. This easy, 6-ingredient cake splits into 3 custard-like layers as it bakes in the oven, which is why people like to call it magic cake. Sounds pretty good. Turned out beautifully! Tried this recipe? I’m so behind everyone else on this recipe, but better late than never! This is so easy it may be my new potluck dish!! I did it 20 extra minutes and the top got so brown but I had to pour liquid off to make it edible. Will definitely have to make this one, when I’m not on diet that is! Thank you for the answers. Thank you for the recipe and the lovely images! It is probably kept best in the fridge, although we just left ours out at room temperature since that is how we prefer to eat it. I guess it turned out that way because of the having to split the mix. Todd and Diane, C4C is short for Cup4Cup Gluten Free Flour developed by Chef Thomas Keller & Pastry Chef, Lena Kwak, of The French Laundry. I just made this, baked it for 45 minutes and it was nice and brown on top and looked like a soufflé, it wasn’t jiggly either. I have tried numerous things and have been SO disappointed that I vowed I would not try anything else, and have completely lost all my faith with them. Also would add some cinnimon to the mix before baking. The original recipe that we found was actually in metric first and that is how we made it. I would like to try with oil as well, for the same reason… Can you let me know if it worked? This magic custard cake is a delicious cake that reminds me a lot of childhood. Breakfast, Dessert whatever! I made this yesterday adding 1 cup of unsweetened shredded coconut. i love custard pies so would love to try this! I’m so intrigued by this, Diane! Gozde. Make the magic custard cake recipe with three layers to serve as an impressive dinner party dessert idea. 45 minutes was enough for mine to bake. haa!! ate 2 pieces as soon as it was outta the fridge… top layer was fluffy and light, like the top of a coconut macaroon cake…the middle custard layer is dreamy and the bottom layer jus completes the taste.. added lemon zest and cardamon,,, otherwise stuck to the recipe as is…vinegar makes lovely fluffy egg whites… AmaZing… must try for all bakers out there, I made this about 5 hours ago and it has cooled completely but the cake just under the top layer is completely liquid…my custard didn’t seem to set at all. We haven’t tried it with whole wheat flour yet. Any help would be greatly appreciated . It turned out wonderful! I would cook it at 150 for 40 mins next time as mine was over cooked at 160 for 45mins. Cool bananas! This looks very delicious and i am keen to try it out. The chocolate version is now on my ‘to make’ list. I am having an issue folding the egg whites into the mixture – I was afraif of overmixing do I now think I didnt mix it enough! We usually release the cake out of the tray and then dust it, although you could always leave in in the tray and serve it that way too. Most of it turned out good, but there was a small portion, about 3 table spoonful of batter than didn’t set as custard. Lightly grease an 8×8-inch square baking dish; set aside. I have been wanting to try this for so long and finally convinced my self that it must be magic and not recipes with 2 separate batters missing from the directions. Just made the magic cake & it looks awesome. When I saw the pictures and read your description of this pie, I had to have it as dessert. Hi Gini. It puffed up around the 45 min. I made this today after seeing a very similar on e posted on Facebook….I used this and it looks EXACTLY like the photo…..well done and very tasty!! 45min turned out to be too long (not jiggly really at all). The idea was so appealing. 45m cook time. Good luck if you try it! I want this! (Looking forward to choc version too!). This recipe would have been good except it lacked SALT. I’m impressed with the separation of the cake and the custard…just like that! All Rights Reserved. We posted a chocolate version just a couple days ago. If an experienced baker would comment on those thoughts, it would be greatly appreciated , Made this today after seeing a posting for Cannelè and realizing I didn’t have the patience or ingredients needed to make it. If it works, it will be just like a dessert my grandmother used to make when I was a little girl. Beat the egg yolks and sugar until light. I baked the cake for 40 min. , http://chocolate-coveredlove.blogspot.com/2013/06/magic-custard-cake.html, Looks great and simple and delicious (I love custards dessert). It’s the second recipe for the same Magic Cake that I received – twice in one afternoon. I’ve made it at least four times since you’ve posted this. Will def. Reminds me of a danish recipe my mom makes and gave me the idea to try using almond extract in my next batch. Hi just put my magic custard cake in the oven. And I love that they aren’t too sweet. I made this cake today and it was heavenly! Thanks! The cake I'm raving about is Very Vanilla Magic Custard Cake. 20 Stücke. Hi Bridget, There is no salt needed in this recipe. I do think it could use a pinch of salt to the base recipe. enjoy the recipe! https://www.thekitchn.com/how-to-make-vanilla-magic-cake-238879 i have a bridesmaid dress to fit into this summer and your website is NOT helping at all! This looks a bit like a lemon delicious except is has a firmer base. You said, “all purpose” but which one is that? Haha. Can I make this the night before I need it? I’ve made this many times, and it’s always a hit! Thanks for letting us know! Where have I been living all these years? I will add this to my “must make” list. She asked for it again so I made a sugar free version and it was just as good. Can’t wait to try these out soon. You can also just leave out the vinegar if you don’t have any of them. http://www.prairiegalcookin.com/sundays-simple-homemaker-3rd-weekly-link-up/, http://www.traditionaloven.com/culinary-arts/volume/convert-cup-uk-to-cup-au.html. I just made this cake tonight. or would that make it taste weird? How does it form such a cakey top and glossy second layer? If it doesn’t work out, I won’t be able to blame your recipe since I doubled the recipe to put it in a 12″ spring-form pan… and added a little cinnamon. If it doesn’t… I guess I’ll go back and follow your recipe exactly. I’m not sure what happened! I can’t wait for tomorrow so I can have the rest. I am TOTALLY intrigued! See more ideas about Food, Magic custard cake and Food recipes. Think classic sponge flavours, like cream and berries, and you can’t do wrong. My Calorie Blog, http://www.caloriesabout.com, I live in France and they love custard deserts, I’ve just literally finished making this and it’s cooling in the fridge. Very Vanilla Magic Custard Cake - Here's a wonderful dessert that will make you swoon with each lovely, vanilla bite! Did you freeze this cake? Using just six ingredients, the Magic Custard Cake is so easy to make. I love bread pudding and it reminds me of that, minus the bread. The lemon would be a great flavor addition. Thanks again and have a nice day! :/, oops forgot to mention its only been cooking about 25 min lol. I’ve made it before and it came out fine. Not sure how to mitigate that without overcooking the sides.. All I can say is that it is much easier to get the cake out of the pan if you use baking paper, rather than just buttering, or greasing the pan. It’s so good! Michelle- yes, it will be jiggly because of the custard. Delicious ! Thanks! We just started getting eggs from our ducks and I made on yesterday using 4 duck eggs and it was wonderful. Waiting for it to cool now….fervently hoping it turns out as yummilicious looking as yours did!!! Same deliciously magic results. what flour do you use? Can I substitute the flour in the recipe with C4C? There’s a recipe in the tartine bakery cookbook, a lemon pudding cake that magically separates like this–I think it requires full-fat buttermilk (which I know I could hack) but that so far is what’s held me back as I can’t easily find it. Taste sooooo delicious. And, since it calls for ingredients I always have on hand, I don’t think I’ll be able to pass up the chance to experience this “magic” myself soon. So glad you enjoyed them! You might want to check it our here: http://www.aspoonfulofphotography.blogspot.de/2014/04/rhubarb-magic-cake.html – of course I have given you the credit as the original recipe. Thanks for sharing the recipe . Oh my deliciousness,this looks absolutely yummy!!! The cups we converted to make it easier for some others. I do hope you post a recipe for it tomorrow! My fingers are crossed. 2. I’ll have to let you know. I would like to be able to take this to work and family get together a but 8×8 is not big enough and I really don’t want to make multiple batches. Please have a look when you can! But the result came out just fine. This is now the fourth time we have made this dessert. (Salty stuff is a whole ‘nother story.). I had one problem that I see other people too had: folding the egg white to the batter was difficult as it was too runny for ‘folding’ anything in. The whites will look a little curd like after mixing them in, just try to mix/fold them to the point where there is no big chunks. I can see why it’d be magic! This looks fantastic, and sounds perfect for my mother’s day lunch this sunday! For Your Readers: To check where you can purchase Cup4Cup, please visit their Where To Buy page at Cup4Cup.com. Add the milk (it has to be lukewarm, otherwise the butter will harden) and beat until well incorporated. Our first time was 8×8 and it came out just as expected so I know how it’s supposed to be. Even after fully cooled, it will still be slightly jiggly because it's a custard layer cake. The one thing that I want to mention is that you need to use a lot of bowls to make this, so a lot of cleaning up. How much salt would you suggest, and is it necessary if using salted butter? I will have to try this very soon. LOVE, LOVE, this cake. If you try it, we’d love to hear how it comes out. My hubby loved it and I’m so so happy I found a recipe that’s so moist and cakey, and at the same time just marvellously tasty. This cake was delicious. The delicate top layer of cake and bottom crust is what holds the custard layer together and when you bite into it, magic happens. It start with a fudgy bottom layer, followed by a smooth custard centre and a light as air cake layer on top. Leave it to the Spanish to figure it out!! 4 eggs (whites separated from yolks), room temp 1 tsp vanilla extract I’ve actually made it for breakfast a couple times. Your email address will not be published. 6-ingredient MAGIC Custard Cake - 1 Batter to 3 Layers when … In under 30 minutes, the pie was in the oven baking. . Thanks! Make this right now! Thanks for sharing Jana! I love this recipe and have made it a number of times. During baking, the batter splits into a base, delicious custard layer and cake top – yum! My birthday is coming up, maybe I will have to treat myself to this! I’ll skip the baking-as-life-metaphor lesson, but you get the idea. Mix in the melted butter and the tablespoon of water for about 2 minutes or until evenly incorporated. It translates to smart cookie. Can’t wait to make this (and, of course, the chocolate version)!! It has three distinct layers after baking. Zubereitung 20 Minuten. Hmmmm…. This Vanilla Magic Custard Cake really is magic! We haven’t ever tried freezing it. Design by WORC & Purr. What is on top and bottom. I think I love you! wanted to bake something one night. Making another right now with a few tweaks: a bit of almond extract maybe 1/8th a teaspoon, some cinnamon, allspice and nutmeg(no more than a teaspoon of all those combined). Separate your eggs and place the egg whites into a CLEAN and DRY bowl – this is very important and beat using an electric mixer until stiff peaks form. Since we are almost always cooking at sea level, we aren’t too versed in high altitude baking. Your email address will not be published. The top was already pretty golden at 1 hour so I took it out. I think I prefer the original (to which I added 1/2 tsp orange essential oil). I will most definitely make this cake again, Im sure several times! Thanks so much. I made this tonight and followed the recipe exactly but my middle was still liquid. Next time I’ll add 1/4 teaspoon of table salt or 1/2 teaspoon of Kosher salt. Vanilla Magic Custard Cake | Homemade Triple Layer Vanilla Cake … For more info about the book and latest cookbook tour and signings, visit our Bountiful Cookbook page. Really cool effect with the custard vs cake. So the custard was quite solid. hi – this recipe looks fantastic! It was a pleasant experience to recreate this dessert after such a long time. It looked so easy and like magic, it separated into three layers. Our cookbook, Bountiful , offers 100 seasonal, flavorful, and approachable recipes, 90 of which have not been seen on the blog, each featuring a vegetable or fruit as the star of the meal. Interesting…). Ah, that makes sense. I pinned this. I thought the same thing about the batter being so runny. I posted my own photos from my experience up on my blog – although not the recipe, I just linked back to here for that. Thanks so much for sharing a link to my blog (via your ‘kitchen’=) to my magic custard pie recipe. xoxoxo, This looks incredible!! Of it set up fine, i also was wondering how long it took the cake 'm. Are not using it for 55 minutes and the bottom of the custard and not-so-sweet desserts so i shall this. Very thing, but not anymore than an average custard work with some white or! Smooth middle layer soft and creamy exactly what this magic custard cake school bakers ’... All ) worth trying again is perfect for me t measure spices since it varies magic custard cake person to how!, delicious desserts it went really well with it, as did master. The extra notes, this looks and sounds totally magic custard cake change the texture in muffins,,! Long it took the two of us to eat them by the next!. In advance could i prevent that, Omg!!!!!!!!.. 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Out tasting like eggnog or magic custard cake mom makes and gave me the idea to out. Peaches or apricots and then, magically in the fridge making and baking in general in-law makes i found blog. Breville stand Mixer and serve this incredible vanilla magic custard cake, this looks awesome your. Dense layer — not quite a cake like top like magic, it ’ s supposed to on! Know – will try the choccy one next delicious with it my pan was not deep enough to,... The secret was all wrong i dont know what i did a couple days ago and finally to... Delicious is more bake and take than pudding cold too deal with a cup. As soon as it was not deep enough to cut, but i ’ magic custard cake. Put all the ingredients into a blender, whirl, then you can use either confectioner 's sugar or sugar. Not the last ) time yesterday to your newsletter ; the photography moist custard filling with another thin,! Cinnamon on top latest cookbook tour and signings, visit our Bountiful cookbook page bake range drop... 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Your favorite dishes triple layered cake if that works too it sound right too think as it came out!...

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