Why do we talk about magic cake?
The cake returns to the front of the food scene thanks to the bloggers. The magic cake is trendy but not really new. The magic cake is close to a desert of Southwest fallen a little in disuse: the Millasson, a multilayer pie.
How is this cake "magical"? The "supernatural" side of the recipe lies in obtaining 3 different textures when baking with a single dough preparation.
The ingredients of the magic cake are, one could not more classic: eggs, milk, flour, sugar and finally butter .
In fact, it is more a chemical reaction than magic. Explanations with Christelle Huet Gomez, culinary blogger and author of the book "The magic cake" (ed Marabout) :
- The first layer, the flan , is mainly created with the mixture of eggs, sugar, butter and flour.
- Then comes the layer of cream which is mainly made of milk. Indeed, the flour, too heavy, falls back into the bottom of the baking pan and thus releases this layer of cream in the middle.
- Then there is the layer of sponge cake , lighter, mainly composed of snow whites that float on the surface of the cake during cooking brings its mellowness to the cake.
- Finally the different flavors, they are spread throughout the preparation.
The recipe for a successful magic cake in 4 steps
Even if you have to make a single dough, you have to respect 4 rules to make a magic cake. Aurélie Desgages, culinary blogger and author of the book " Magic Cakes" (ed Hachette practice ) gives us his tips not to miss this culinary trick:
1- Mix the dough "liquid" with a mixer so that the ingredients are well mixed.
2- The mounted whites must be firm, they must be added by breaking them slightly (there must still be pieces).
Aurélie's trick : mix the whites with the preparation with a slight wrist movement from top to bottom with the whip.
3- Take a mold of 20x20 cm of side or a mold to miss . Not another dimension otherwise the dough will spread and the three layers will not be visible.
4- For a successful magic cake, cooking must be slow and even. For a traditional oven (preferable) set the thermostat around 150 ° - 160 °. For convection ovens, simply lower the temperature by about 10 °.
A method of preparation, magic cakes that can be declined to infinity
Beyond the classic chocolate or vanilla flavors, the magic cake can be declined to infinity and even in salty versions. We will talk about magic cake or magic quiche.
To discover more magic cake recipes:
"The Magic Cake" Christelle Huet-Gomez Editions Marabout, 7,99 €
"Magic cakes" by Aurélie Desgages by Hachette Pratique, 7,99 €
