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I tried a magic cake at a friends house the other week and loved it. I was impressed that it´s made with only 1 batter and yet it comes out from the oven with 3 layers. When I explained the cake to my husband, he asked if I could try it with saffron instead of the traditionally vanilla taste. So, I did, and it was a hit, the whole family loved it.
Ingredient List for 12 servings:
0.5
gr
Saffron
500
ml
Milk
150
gr
Sugar
4
Egg yellows
4
Egg whites
1
teaspoon
Vanilla extract
125
gr
Margarine
115
gr
Flour
1
tablespoon
Icing sugar
Oven temperature:
160 degrees Celsius
Instructions:
Preheat the oven at 160 degrees Celsius.
Butter an oven form 20 cm in diameter, or an oven form 20x 20 cm.
Separate the egg yellows from the egg whites. Place them in 2 different bowls.
Whip the egg whites to a hard foam.
Mix the egg yellows and the sugar until it becomes pale yellow almost white in the color. It takes approximately 1-2 minutes.
Melt the margarine together with the saffron in a casserole while stirring. Take it away from the heat.
Add the melted margarine and the vanilla extract with the egg yellows. Whip for 1 minute.
Add the flour and mix.
Heat the milk to lukewarm and add in the egg yellow batter. Mix well.
Slowly fold the egg white foam in the batter. It will be small lumps on the surface.
Pour the batter in the oven form.
Place in the middle of the oven for 50 minutes.
Check that the cake isn’t jiggly before taking it out from the oven. If so, cook a little bit longer.
Take out the cake and let it cool down in room temperature.
Place the cake on a serving plate and let it in the fridge for minimum 3 hours before serving.
A selection of recipes from the same country.
This recipe is from
France
These bredele resemble snowballs both in the appearance and color. These cookies are dry and crumbly with a taste of vanilla. To make the cookies even more tasteful you can use real vanilla. You can keep the dough in the freezer up to two month, this way you can make them again.
A typical autumn or winter French dish for a Sunday lunch with the family. It’s not difficult to make, but it does take a few hours to boil on the stow.
This is a brioche that is only known and sold in the bakeries in the town Rosheim in the region Alsace in France. It is a Brioche topped with nuts and crème fraiche, which makes it a bit sweeter than the normal brioche. It has a very unique taste typically from this specific town. Can be served as a starter, appetizer or why not bring on a picnic.
MyCookingPlace.com, your favorite place to share your homemade recipes, and find inspiration for easy
and homemade recipes from around the world.
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