Another advantage is that the basic version of this cake does not require any magical ingredients, and there are only 6 of them. Moreover, it is almost impossible to make mistakes when mixing and baking its batter.
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Under the influence of heat, the liquid cake batter settles into three layers, the middle of which is velvety creamy, so for some tasters, it even slightly resembles “Napoleon”. It’s time to heat the oven, gather the ingredients, and mix the batter!
Ingredients:
- 4 eggs, room temperature;
- 150 g sugar;
- 115 g butter, melted and cooled;
- 0.5 tsp vanilla extract or 1 tsp vanilla paste;
- 100 g wheat flour;
- 470 ml milk, warmed to body temperature;
- 1 tsp powdered sugar (for sprinkling on top).
Preparation:
1. Preheat the oven to 160 degrees Celsius. Grease a small square (e.g., 20×20 cm) or round (e.g., 22–24 cm diameter) baking dish.
2. Carefully separate the yolks from the whites. Set the whites aside for now.
3. In a bowl, beat the yolks with sugar until it dissolves and the mixture turns whitish. Pour in the vanilla extract or vanilla paste and melted butter and mix. Then add the flour and mix again until you get a homogeneous, slightly thick mixture.
4. Now, gradually pour the milk into the mixture, stirring constantly to ensure everything is evenly distributed. You should get a very liquid batter, similar to crepes – that’s perfectly fine!
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5. Now it’s time to whip the egg whites until soft peaks form – you don’t need the stiffness required for meringues. Fold the whipped egg whites into the batter gently. It’s better if small white egg white bubbles are still visible in the batter; there’s no need to mix them in perfectly thoroughly.
6. Place in the oven and bake for 40 to 70 minutes. The time can vary greatly depending on the oven and the thickness of the cake. It’s best to start checking after 40 minutes of baking. The baked cake will have a brownish top, will wobble slightly in the middle when moved, but will feel firm to the touch.
7. Remove from the oven, let it cool, sprinkle with powdered sugar, and then all that’s left is to cut it, find those magical 3 layers, and evaluate the taste.
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