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Do you know what a magic cake is?
It’s a cake made with only one dough, but with three different layers and three different consistencies.
A pudding at the bottom, a cream in the middle and a sponge on top.
How is that possible? That’s the magic!
But don’t worry, this magic can be replicated by you too.
I didn’t invent this cake baking technique myself but discovered it in the book “Magic Cake” by Christelle Huet-Gomez.
And it totally inspired me!
The basic ingredients for magic cakes are actually quite ordinary:
But what is special is the way the cake is baked. It is baked very slowly at 150 °C. Thus, not all layers are baked equally.
In addition, not all the ingredients are evenly mixed together – the beaten egg white remains on the surface and forms the sponge cake lid.
The dough itself is very liquid, which is also part of the secret.
There are a few important points to keep in mind:
- The size of the baking pan must be exactly right
- The beaten egg white must not be completely mixed with the rest of the dough
- Top and bottom heat are better than circulating air
- After baking, remove the cake from the pan at the earliest after 2 hours. It must first become firm
- It tastes best the next day, so the different flavors can develop well.
- Patience! Bake it slowly and let it cool down!
By the way, this kind of cake can also be made with savoury ingredients. You will find, among others, recipes for a fig and goat cheese ring or for a magic cake with olives, bacon, and feta in the book.
And then, of course, there are the many sweet recipes!
The book is available in several languages; I found it in French, English, German and Italian.
There is, at least in Italian and French a different edition as well. With only sweet recipes, but many more.
In this edition, there are also recipes of “cake classics” that have been transformed into magic cakes. For example, Black Forest Cake, Pumpkin Cake, or Gingerbread.
Of course, I baked one recipe. Namely, a lemon poppy seed cake.
Let yourself be enchanted!
Here is the recipe:
Lemon-poppy seed – magic cake
- Round baking pan 24 cm in diameter in silicone or lined with baking paper
- 4 eggs
- 150 g sugar
- 125 g butter
- 125 g flour
- 30 g poppy seeds
- 400 ml milk
- Approx. 2 lemons peel and 100 ml juice
- 1 pinch of salt
- Preheat the oven to 150 °C
- Separate the eggs
- Beat egg yolks with sugar until light and fluffy.
- Melt butter and stir into the egg-sugar mixture.
- Add flour, poppy seeds, milk, and salt and whisk for a few minutes.
- Add lemon zest and lemon juice to the batter.
- Beat the egg whites until stiff and gently fold them into the batter with a whisk.
- Pour the batter into buttered or lined pan and smooth the surface with a knife.
- Bake in a 150 °C oven for 50 minutes.
- The dough is still soft when you take it out
- Before removing from the mold, after it’s cooled down, chill in the refrigerator for at least 2 hours to firm up.
- Serve cool