A magical cake that will surprise everyone
The magic cake is one of the greatest delights and mysteries of confectionery, since the cake shows three different layers that seem impossible. However, it is very simple to make and you do not need to be an expert to make it perfect.
Therefore, below we will explain the steps to follow for the preparation of this cake. Likewise, we offer some pastry tricks from experts, which will guarantee that your magic cake is a success.
Smart cake ingredients
For the cake:
4 large eggs.
A quarter tablespoon of salt.
140 grams of normal white sugar.
1 spoon of vanilla.
Lemon zest.
120 grams of butter without salt.
120 grams of all-purpose common wheat flour.
500 milliliters of milk.
For decoration (optional):
Whipped cream or whipped cream (250 grams of unsalted butter, 250 ml of milk and 100 grams of powdered sugar).
Forest fruits such as strawberries, raspberries, blueberries and blackberries (as needed).
Crunchy chocolate, necessary amount.
Steps for the preparation of the magic cake
For the preparation of the cake:
Separate the whites from the yolks and in a large bowl add the whites and a pinch of salt.
Start beating the yolks at medium speed with the help of an electric mixer. When they are a little foamy, increase the speed to high and continue beating until they are whipped.
Once the egg whites are fully whipped, cover the bowl with a kitchen towel and let it rest at room temperature for later.
In a separate bowl, place the egg yolks, sugar, lemon zest, and vanilla. Beat all this at medium speed with the electric mixer until you get a whitish and foamy mixture.
Add the butter at room temperature and continue beating.
Once the butter is well integrated, add the milk and flour alternately. That is, you add half of the milk, integrate, and then half of the flour and integrate. Continue like this until both ingredients are integrated. It is best to incorporate the sifted flour.
Continue beating the mixture on low speed until the mixture is thick and smooth.
Begin to integrate the whipped egg whites little by little and with enveloping movements. It is recommended not to integrate them completely, because the thickness of the layers that will form in the cake will depend on this. Ideally, just break up the large lumps of egg whites.
Try to make the final result look like the final image, that is, not too integrated, otherwise it will look like a normal cake.
Baking of the cake:
Prepare a mold by covering it with baking paper on all sides.
Pour all the mixture into the mold and smooth the surface a little.
Take the mold to the oven preheated to 180 ° C, preferably with heat up and down and without a fan. You should bake it at that temperature for 10 minutes.
Once that time has passed and without opening the oven door, lower the temperature to 160º C and bake for another 40 minutes.
Before removing the cake from the oven, it is advisable to prick it in the center with a toothpick. If you see that the toothpick comes out clean, it will imply that the cake is ready. On the other hand, if the toothpick comes out with dough, it is better to leave it 5 to 10 minutes more, depending on how fast your oven is.
Once the cake is ready, remove from the oven and let it rest at room temperature for an hour or until it has cooled completely.
Preparation of the cake to present or to decorate:
Once the cake has cooled, remove from the pan and remove the parchment paper.
Place the cake on the base where you are going to present it and with a sharp knife, cut the edges. In this way, you will see the three differentiated layers.
If you like, you can eat or present the cake like this directly, or if you like, you can decorate it with whipped cream.
Making the whipped cream (optional):
Cut the room temperature butter into very small pieces and place them in a pot, on the stove over medium heat to melt. Next, pour the milk into the pot.
Mix everything constantly so that both ingredients come together while they heat.
Remove this mixture from the heat and let it sit to cool down.
Pour the mixture into another container and put the mixture in the freezer for 30 to 40 minutes.
Once the mixture is cold, remove from the freezer and begin beating with the electric mixer on medium speed.
When the cream begins to thicken, add the powdered sugar and continue beating until the cream is whipped.
Magic cake decoration (optional):
For decoration, place inside a pastry bag with a small round tip, whipped cream or Chantilly cream.
Start making diagonal lines across the entire surface of the cake.
Once you've finished coating the surface, go over the edges with a trowel.
Cut the cake into the portions you like.
On each of its surfaces, place chopped fresh fruit, which will give the cake a colorful touch.
Finish the decoration by spreading a little crispy chocolate on the surface.
As you may have noticed, the magic cake or smart cake is very simple to make. However, you must be careful to carefully follow all the steps explained above so that the cake is perfect. This is because otherwise the layers will not be differentiated.
Therefore, we urge you to try to make this recipe at home and surprise yourself with the final result of this incredible cake. Also do not stop trying the final decoration, for a professional presentation.
Also, we urge you to share this recipe so that your friends who love confectionery can get to know it.
