That of the magic cake is a recipe that has been going crazy on the web for some time. I must say that for a long time I refused to make it, convinced that it was not to my taste and turned out to be a pudding dessert. While I was on vacation, the girls worked with me to make it using a random recipe at the end since, after a little study, they found that the recipes of the magic cake proposed on the various sites are practically identical. They just added a lot of grated lemon peel, for fear that, given the ingredients, it would be cloying and "eggy". The procedure for making this strange dessert is quite simple, but it must be followed with extreme care, otherwise the layers will fail. However if you follow the steps carefully and use a pan of the right size, you will eventually be rewarded with a cake with 3 different well-defined layers: a firm pudding on the base, a sort of custard in the middle, and a thin layer of a soft and moist sponge cake to close it all! Well friends my holidays are over, I returned to Italy yesterday and this morning I'm fighting with jet lag, now I leave you to the recipe for the magic cake and if you are curious to try the recipe then let me know what you think, kisses and good start week.
How to make the magic cake
Take the eggs, which must be at room temperature, and separate the yolks from the whites.
Set these aside, and whip the egg yolks with the sugar, vanilla and lemon peel.
Once you have a puffy and frothy mixture, first add the water, very cold from the fridge, and then the melted and warmed butter.
Now add the well sifted flour to the mixture.
Mix well, finally add the milk, which must be lukewarm.
Now start beating the egg whites with the salt.
When they start to whip, add the lemon juice, which will serve as a stabilizer, then continue whipping until you get a nice firm meringue.
Then add the egg whites to the other mixture, mixing gently with a bottom-up motion.
The result will be a frothy but very liquid dough: don't worry, it's normal this way.
At this point, pour the mixture into a baking sheet lined with parchment paper, trying not to disassemble it. I used a 13x23 cm mold, but a 20x20 cm square mold is also good. Pay attention to parchment paper: try to smooth it before pouring the dough over it, so that there are as few creases as possible.
Then bake in a preheated static oven at 150 ° C. Bake for 1 hour, then check the cake: if it is already golden on the surface, cover it with aluminum foil (be careful not to put it in contact with the cake), lower the temperature to 140 ° C and cook for another 30 minutes.
(These are the times I followed with my oven, but you should do a toothpick test, just to be safe.)
Let the cake cool completely (it will take at least 1 hour), then take it out of the mold, cover it with cling film and put it in the fridge for at least 2 hours. Keep in mind that the longer it stays in the fridge the better it will be!
After 2 hours, take back the magic cake and sprinkle it with icing sugar.
Then cut into squares and serve.