Magic Custard Cake With Walnuts, Quince And Salted Caramel Sauce
articol scris de MonicaLazar blog Eat, love and be happy
You already know how much I love cakes, especially if there’s chocolate or salted caramel sauce and this Magic Custard Cake is definitely in my top 3 easiest cake recipes. Imagine that you prepare one batter that magically separates into three distinct layers when baking. You think it’s impossible? I also had a hard time to believe this, until I tried this recipe. So, in less than 15 minutes, I prepared one batter and in less than one hour I took out of the oven a perfect three layer cake. It’s really a magic recipe!
The bottom layer is hard to describe, more like a dense pie crust, the middle layer is my favorite, a soft custard/pudding layer and the top layer has the light texture of a sponge cake. A perfect soft combination that melts in your mouth.
What I love most about this recipe (except that it is so easy to make) is that you can easily adapt it. If you remove the cocoa from this one, you will have the basic recipe. If you add ½ cup cocoa, you will have a decadent chocolate magic custard cake. You can add a berry topping, a walnut and caramel sauce one just like I did or you can simply dust it with confectioner’s sugar. You will love it either way, I’m sure! Oh, I almost forgot to say this: 1. if you don’t have a springform pan it’s ok, you can use a baking dish or a high sides baking tray; 2. I also found recipes that don’t require water bath so probably you can skip this. I’ll try it both ways to see what’s the difference and I will let you know. Until next time, and have a beautiful sunny autumn!
Magic Custard Cake with Walnuts, Quince and Salted Caramel Sauce
(for a 7″ springform or a 8″x8″ baking dish)
1 cup all-purpose flour
2 tablespoons cocoa powder (optional)
1 cup brown sugar
1/2 cup melted butter
2 cups lukewarm milk
4 eggs, separated
1/8 teaspoon white vinegar
1 teaspoon vanilla extract
1 cup toasted walnuts
½ cup salted caramel sauce
1 poached quince
Preheat the oven to 335°F. Lightly butter a 7 inch springform pan. Melt the butter and set aside to slightly cool. In a separate bowl, whisk together the flour and cocoa powder and set aside.
Whip the egg whites with vinegar until stiff peaks form. Set aside. Beat the egg yolks and sugar until light. Beat in the melted butter and vanilla extract until evenly incorporated.
Mix in the flour mixture into the batter until incorporated, then whisk in the milk until everything is well mixed (when adding the milk, I found it less messy to gently hand whip instead of using the mixer; it is a liquidy batter and it splatteres everywhere even at the slowest speed ). Gently fold in the egg whites (because the batter is so runny they will look a little curd like after mixing them in, so just fold them to the point where there is no big chunks ).
Pour the batter into the prepared springform pan and bake in a water bath (using a larger pan containing water in which to place the springform pan; to prevent water entering in the springform pan, wrap it with aluminum foil) 40-50 minutes . Also, you can cover the cake with a baking paper not to brown it too much.
Let the cake cool in pan on a wire rack before putting it the fridge for 2-3 hours (only if you can resist it). You can make a perfect autumn topping for this cake mixing the salted caramel sauce with the diced poached quince and the toasted walnuts.
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