How to Bake 'Le Gateau Magique' Magic Cake 🇫🇷

'the magic cake' Its origin is a regional speciality from Poitou Charente; south west of France. Look at the map. When baked, 2 layers are formed; a sponge layer and custard layer. The secrets ▶️

How to Bake 'Le Gateau Magique' Magic Cake 🇫🇷 Recipe
20 Steps
Ingredients
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◀️ 5 important steps to succeed the magic: the whites should be stiff peakes. 2. When incorporated the whites should be left grainy (photo step 16). It should b baked in a traditional oven and not in

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A convection. (Otherwise bake at 10 degrees lower than the indicated) This cake has to b baked at low temp. 150C max. This cake is to cool down and to be refrigerated 4 at least 3 hrs before cutting.

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The region of Poitou Charente, south west of france

The region of Poitou Charente, south west of france

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Line the mould.

Line the mould.

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Empty the vanilla beans in the milk. Simmer 10 mins and let it infuse

Empty the vanilla beans in the milk. Simmer 10 mins and let it infuse

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Melt the butter and let it cool down

Melt the butter and let it cool down

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Separate the eggs

Separate the eggs

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Fine sugar. In France it is called powdered sugar. It is not the icing sugar

Fine sugar. In France it is called powdered sugar. It is not the icing sugar

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Flour + a pinch of salt

Flour + a pinch of salt

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Beat egg yolks and sugar

Beat egg yolks and sugar

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Add the butter then flour  then milk. It will be very liquid

Add the butter then flour then milk. It will be very liquid

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Egg whites stiff peaks

Egg whites stiff peaks

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Incorporate in the batter

Incorporate in the batter

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I baked it at 145C 45 mins. (my oven is too strong)

I baked it at 145C 45 mins. (my oven is too strong)

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