BERRY LAYER MAGIC CAKE
This cake is truly magic. You make just one batter, but after baking you end up with three distinct layers of cake, fruit and custard.
Provided by Food Network Kitchen
Categories dessert
Time 3h20m
Yield 9 servings
Number Of Ingredients 12
Steps:
- Position a rack in the center of the oven and preheat to 325 degrees F. Line an 8-inch square metal baking pan with a 12-by-8-inch piece of parchment paper leaving an overhang on 2 sides.
- Melt the butter in a small microwave-safe bowl in the microwave, about 1 minute. Brush the parchment paper with some of the melted butter, then flip it over and press it back in the pan. Brush the other side of the paper and the sides of the pan with butter.
- Whisk the egg yolks and sugar vigorously in a large bowl until pale, creamy and thick, 1 to 2 minutes. Pour in the remaining melted butter and whisk until incorporated. Add the salt and all but 2 tablespoons of the flour, mixing until completely combined.
- Heat the milk in a microwave safe bowl or measuring cup in the microwave until warm, about 1 minute. Slowly add the milk and vanilla to the egg yolk mixture, whisking constantly until well combined (the batter will be thin). Toss the berries with the reserved 2 tablespoons flour and gently stir into the mixture.
- Beat the egg whites and the cream of tartar in a clean bowl with an electric mixer on medium speed in until stiff peaks form, about 2 minutes. Scrape the whites into the yolk mixture, gently breaking them up a little with a whisk. Using a whisk, gently stir and fold the mixture a few times to coat the whites with liquid while keeping as much volume as possible (the batter will not be homogeneous). Pour the batter into the prepared pan and gently smooth the top with a rubber spatula.
- Bake until the top is browned and puffed and the cake is mostly set with a slight jiggle in the center, about 1 hour. Let the cake cool completely in the pan, about 2 hours.
- To serve, dust the top of the cake with confectioners' sugar. Run a small offset spatula or thin knife around the edges of the pan to loosen. Use the parchment paper overhang to lift the cake from the pan and place it on a cutting board. Cut the cake into 9 squares and serve topped with whipped cream.
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Kedija Mustofa
[email protected]This cake is the best!
Yvette Bristow watts
[email protected]I'm so glad I found this recipe.
Aine Brendah
[email protected]This cake is a work of art.
Imran Jackson
[email protected]I can't believe how easy this cake was to make.
Vinod Krish
[email protected]This cake is a keeper!
Bsharat Ali
[email protected]I'm definitely going to make this cake again.
Lumin Drake
[email protected]This cake is so moist and flavorful.
Riaz Najmi
[email protected]I love the gooey texture of this cake.
SD Daud Shak
[email protected]This cake is perfect for summer parties.
Sarah rands
[email protected]I'm going to try this cake with different berries. I think it would be good with blueberries or raspberries.
cardo
[email protected]This cake is a great way to use up leftover berries.
Ahsan Baba Ahsan Baba
[email protected]I'm making this cake for my friend's birthday. I know she's going to love it.
Sharry Jutt
[email protected]This cake is so pretty! I can't wait to see how it tastes.
Steavano kojo
[email protected]I used fresh berries and they made the cake even more delicious.
Mirhossain Sohag
[email protected]I'm not a baker, but this cake was easy enough for me to make.
Ameer hamza Malik
[email protected]The instructions were easy to follow and the cake turned out perfectly.
Wonnette Carroll
[email protected]This cake was a hit at my party! Everyone loved the different layers and the gooey berries.