The four should be preheated to 160°C (325°F). Chop and season an 8-by-8-inch baking sheet of sulfurized paper.
In a large bowl, beat the egg yolks and powdered sugar until pale and creamy. It should take around 2 to 3 minutes.
Incorporate the butter and vanilla extract: Gradually add the softened butter and vanilla extract to the egg yolk mixture, beating continuously until everything is well combined.
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Add the flour: Sift the flour over the egg mixture and beat until everything is well combined.
Pour le lait : Pour le lait tiède à la pâte en continual fouettant jusqu’à ce que la pâte soit homogène et lisse. It is usual for the dough to be quite fine.
In a separate bowl, beat the egg yolks until they form firm peaks.
Add the egg yolks: Carefully add the egg yolks that have been beaten with the paste, one third at a time. The dough will seem little grumly, but that’s okay.
Coat with cooking spray: Coat the prepared baking sheet with cooking spray and smooth the top with a spatula.
To cook the cake, place it in a preheated oven for 50 to 60 minutes, or until the top is golden and the cake is cooked through. Once baked, there will be a little wobble in the middle of the cake.
Allow to cool and pour: Once the cake has cooled completely on the baking sheet, pour the sauce over it. Glaze the top with powdered sugar after it has cooled.
Remove the cake carefully off the baking sheet using the sulfurized parchment paper. Slice and serve. Divide into equal portions and serve.
Various versions of the magical cream cake
There are other delicious variations to try, even though the classic gâteau à la crème magique is loved for its simplicity and unusual texture:
Magical chocolate cake with pastry cream
For a rich and chocolatey version of the magic cake, mix 1/4 cup of cocoa powder with the flour.
Mystical cake with English cream and lemon zest
Toss the dough with the zest of one lemon and two tablespoons of lemon juice for a refreshing dose of acidity.
Mystical cake with English cream and coffee
For a magical coffee-flavored cake, dissolve 2 tablespoons of instant coffee granules in the milk before adding them to the dough.
Suggestions for the most exquisite, enchanted cake imaginable
Vos ingrédients doivent être à température ambiente pour obtenir les meilleurs résultats. Attention aux œufs et au lait en particulier.
Careful handling: When adding egg whites, be gentle so they retain their lightness, which is essential for the layering effect.
Proper frothering: Make sure the layers are well-set and separate by letting the cake cool completely before cutting it.
In summary
The gâteau à la crème magique combines the best of several textures into one delicious dish.
Son passé replete, ses composants simples et ses possibilités personnelles
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