It didn’t layer very well, but tasted great. Directions 1. This sounds wonderful and I’m going to attempt it tomorrow while the kids are at school. Although I was wondering if you had any tips for baking this at (very) high altitude, would you change the cooking time or recipe at all? We totally missed the Tartine pudding cake. I can’t wait to try! Whip the egg whites and vinegar to stiff peaks. This does look magic. I’ve made it three times and the 3rd time was the charm. Safest option would be to try a combination, but it may work fine either way. Thank you Beth! If you make it with the lemon juice, we’d love to know if that works too. This is the best discovery by far. It was delish and they all went back for a 2nd slice. Gesamtzeit 1:20 Stunde. The bottom layer is dense, the middle layer soft and creamy and the top layer is like a sponge cake! Ingredients. Your baking time WILL vary depending on the temperature of your ingredients. Thanks Todd and Diane for sharing this! It tasted great–we used the center as a sauce. Poof…and I’m gone!! Add the milk (it has to be lukewarm, otherwise the butter will harden) and beat until well incorporated. Magic is the right word for it! Love the everyday ingredient list!! The three individual layers look beautiful. I just took it out of the oven and it was still somewhat jiggly in the middle. Should it be refrigerated? Hello, I tried this today and it came out well except the custard part tasted very eggy do you think It was over baked? Fab thanks for letting me know – will try it out this afternoon! I can see this recipe becoming a regular when we have guests and even when we don’t. So glad your husband loved it. Why has this popular pie not passed my radar? 15m prep time. You have to try this delicious three-layer cake. Good luck. Anything with custard is magic ….. in my opinion! Any suggestions on what I could be doing wrong to the batter? I totally knew who you were referring to. My layers didn’t turn out like the picture in my recipe, but after looking at your pictures, I think mine turned out exactly how is was supposed to. Save my name, email, and website in this browser for the next time I comment. I thought I had overmixed the vanilla one, but your photos showed the same results for both cakes. It performed fabulously and flawlessly! If the top browns too quick before the minimum of 45 minutes, then cover the cake with aluminum foil and cook for remainder of time needed. Hope you get to try the recipe out. The middle actual custard layer was tiny (and the best part) with the top bready layer about .5 cm to 1cm in places. The magic vanilla cream cake is melting and creamy. I ‘ve cooked this cake like a magic potion :), it tastes like my chldhood’s french “tarte au flan”, but is müh more easier to make. Not sure what I could’ve possibly done wrong. I made this last night, with coconut extract. Hi Pille- your cake is so beautiful!!! It’s like the densest, most beautiful custard ever! Hi Emma. I think I love you! I’m not sure what would have prevented it from setting. I’m always a bit cautious about following metric conversions for things that were developed in cups as it always seems so trial-and-error so I might give this a run-through before the big day! People enjoyed it so much . It’s so good! The slow cooking at … Square Baking Dish: A square baking dish is a must-have for home cooks. Can you tell me – is it plain or self raising flour that you use? This recipe is a keeper. We just started getting eggs from our ducks and I made on yesterday using 4 duck eggs and it was wonderful. Hi, how long does the custard keep? Energie 223 kcal Eiweiß 5.08 g Fett 12.1 g Kohlenhydrate 23.2 g In "Meine Rezepte" speichern Zu meinen Rezepten. I wanted to call this a Magic Custard Cake Recipe. I can see why it’d be magic! It looks totally amazing and sounds really scrummy! I wasn’t able to turn the cake out from the pan as cleanly, so I left it in the 8×8 glass dish. I’ll adjust the recipe bake range to drop down to 45 minutes. Thanks! In under 30 minutes, the pie was in the oven baking. Your email address will not be published. vanilla! We’re hopeful as I have successfully made custard with coconut milk. I am thinking of making this cake for my friend’s baby shower, but there are 35 (!!) I can’t believe I got such a perfect replica of the picture posted here. Chocolate magic custard cake is made with basic ingredients but it’s the technique that makes it magic! We will look to re-word the salt recommendation to have it more all encompassing for cases like this where there is no salt. I made this today after seeing a very similar on e posted on Facebook….I used this and it looks EXACTLY like the photo…..well done and very tasty!! Mix in the flour until evenly incorporated. Tools used to make this Magic Custard Cake recipe. Angela- The cake needs to be completely cooled, but to help it cool faster, we placed it in the fridge for a while till it felt like the center settled a bit. I served mine with a dollop of fresh-made chocolate whipped cream – a few posts below were asking for a chocolate version – this might be an alternative to consider. wanted to bake something one night. However, I struggle to get the icing (confectioners) sugar to sit on the top of the cake; it always seeps in. Did you freeze this cake? It’s in the oven right now and I can’t wait to see how it comes out . Pour the batter into your prepared cake tin and place into your preheated oven and cook for 35 minutes or until a golden crust has formed on top of your cake. Print recipe. I’ve made it before and it came out fine. I’d like to try a lemon version! It is already pretty brown on top so I turned down the temperature hoping that it doesn’t burn but that Im still able to cook it enough on the inside!! Enjoy a heavenly slice of this Pumpkin Magic Custard Cake! I’m not a dessert person, but the pictures intrigued me and the fact that you mentioned that it wasn’t too sweet made me want to try it. It is so light but satisfying. xoxoxo, This looks incredible!! Warm the milk to lukewarm and set aside. Let us know if it works. Lightly grease an 8×8-inch square … I have tried numerous things and have been SO disappointed that I vowed I would not try anything else, and have completely lost all my faith with them. I’ll have to let you know. Stand Mixer: I don’t know what I’d do without my stand mixer. My children and I put a pan in the oven, adapted a bit for our families issues with dairy and gluten. Came out better than the first. I did use the vinegar for the whites but next time I’ll see if cream of tartar works as well. This looks awesome and your description does not help in the bit in keeping me from making it this weekend! the 2nd layer was wet sweet and egg. Who knew such a thing was possible? But I also substituted the flour for a gluten free mix so I can try it too , Hi Kat. Hi, I just put it in the oven – is the batter supposed to be lumpy (due to the egg whites)? Brilliant ! Chocolate one next! You can use either confectioner's sugar or regular sugar, use the same amount by weight but the volume will be different. Hi Bridget, There is no salt needed in this recipe. Seriously addicting. I’m a little nervous about this. Temperatures for the ingredients are important here. I’m going to have to try this receipe this weekend! This is definitely going on my “To Make” list. Hello! My mother used to make this pretty often, especially during the summer. After many minutes of no transformation, I realized there wasn’t going to be one. While I don’t love the texture of custard, this looks divine! My 6 year old helped me make this and she was so proud of herself! On my way to the kitchen to make this now…. Hey guys! I posted my own photos from my experience up on my blog – although not the recipe, I just linked back to here for that. I baked the cake for 40 min. Thank u so much for posting this! All I can say is that it is much easier to get the cake out of the pan if you use baking paper, rather than just buttering, or greasing the pan. Our first time was 8×8 and it came out just as expected so I know how it’s supposed to be. Longer than than and it isn’t quite as good of flavor and texture, but you should be in great shape to make the cake a day or two in advance. so went online found this recipe. Thanks. Yes, it still tasted wonderful the next day! It’s cake layer on top, an egg-flavored custard layer in the middle and another dense custard layer on the bottom. I love this recipe and have made it a number of times. The yorkshire is crispy on the outside, crispy where it meets the pan, but soft and custard like in the center. It’s like our egg pie in the Philippines we pour the batter into a pie crust and we use corn flour or custard flour if available. You have to try this delicious, triple layered cake. Just made it and it’s a killer! And do not require going shopping, which is great. . Delicious ! I made this today, I used salted butter and a milk that we have in new Zealand called super trim which is a really low fat milk. It is probably kept best in the fridge, although we just left ours out at room temperature since that is how we prefer to eat it. The ingredients couldn't be more simple: four eggs (separated), 150g caster sugar, 1 tsp vanilla extract, 125g unsalted butter, 115g plain flour, 500ml milk. The little bit of spice was a lovely addition. I’ll be trying it soon! Not saying to go out and buy a new oven, or even new cake tins, just give them a wee shake before pulling them out of the oven. Hopefully someone else who’s made it will chime in. 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