Flow rate
Sweets and Desserts
Duration
90 minutes
Difficulty
Easy
Ingredients
- 125 g Occelli butter
- 4 eggs
- 220 g granulated sugar
- 10 g vanilla extract
- 1 pinch of salt
- 115 g of 00 flour
- 500 ml of milk
- 1 lemon
- Icing sugar to decorate to taste
- 100 g dark chocolate
Preparation
Flour, sugar, butter, eggs, milk and vanilla: these are the simple and few ingredients needed to prepare the magic cake. A dessert that from its name might seem complicated to make and, instead, has a very simple preparation.
The peculiarity of this cake is that it forms three layers with different consistencies: a more solid and dense base, a central layer with a consistency similar to that of a pudding and, finally, a soft covering like sponge cake.
To complete this excellent cake, a delicious chocolate cream as an accompaniment, to serve a truly special dessert!
Procedure
Place the Occelli butter in a saucepan to melt: once melted, let it cool to room temperature.
Meanwhile, in a bowl, beat the egg yolks with 150 g of sugar (keeping the egg whites aside in another bowl). Use an electric mixer or, if you don't have one, a simple hand whisk.
When the two ingredients are well whipped into a frothy mixture, while continuing to whisk, add a spoonful of cold water, the vanilla extract, the salt and the now cold melted butter (following this order).
After beating the mixture for another couple of minutes, add the sifted flour, adding it several times, mixing carefully to make sure it is well incorporated.
Now heat the milk in a saucepan: when it is hot enough, add it to the mixture, pouring it in little by little and always stirring very well to avoid lumps forming and to obtain a perfectly homogeneous and smooth batter.
Then beat the egg whites (until they are stiff) together with about half a teaspoon of lemon juice. Gently fold them into the batter, mixing from the bottom up.
Line a square baking tray (about 20 cm wide) with baking paper, pour in the mixture and bake in a preheated oven at 160°C for about 55-60 minutes (or until golden).
Once baked, let the cake cool to room temperature, then place it in the refrigerator for at least 2 hours, so that it compacts well.
After 2 hours, cut the cake into squares, arrange them on a serving plate and decorate them with a light dusting of icing sugar.
Then prepare the accompanying chocolate cream. Put 70 g of sugar and about 1 glass of water in a saucepan: stirring with a wooden spoon, bring to the boil, so as to obtain a rather dense syrup.
At this point, remove the saucepan from the heat and add the chocolate pieces, mixing well until it has completely melted.
Return to the heat and let the cream cook, stirring continuously, until it reaches the right consistency (it should not be too liquid or too thick).
Once ready, let it cool a little, then drop it onto each square of magic cake.
Now you can serve the dessert!
