Torta Magica (Magic Cake)
An authentic Italian recipe translated from Tribugolosa.com, Gourmandize's sister site.
- 115 gr of flour
- 150 gr of caster sugar
- 4 eggs at room temperature (it is important that they are not cold)
- 125 grams of butter
- 500 ml of whole milk warm
- 1 tablespoon vanilla extract
- 1 teaspoon of lemon juice
- 1 pinch of salt
- 1 tablespoon water
- powdered sugar
Level of difficulty Average
Cost Average budget
Begin by melting the butter in a saucepan, without letting it turn turn brown.
Once melted let it cool to room temperature.
THen divide the egg yolks from the whites, into two seperate bowls.
Add the sugar to the yolks and whipped together until the mixture becomes light and fluffy (at least 10 minutes). Always beating, add to the mix a tablespoon of water and a tablespoon of vanilla extract.
At this point, add a pinch of salt and melted butter (now cooled), continuing to whisk for a few minutes.
Meanwhile, heat the milk to add to the mixture quite warm, but not hot.
Add the sifted flour mixture and then mix all the ingredients well.
United now the warmed milk and continue stirring the mixture for another couple of minutes, until the mixture is smooth but still fairly liquidy.
Now whip the egg whites until stiff, adding a few drops of lemon juice to stabilize the mixture.
At this point the egg whites gently fold into the rest of the mixture and mix until dough is quite liquid.
Pour into a baking pan previously greased and lined with parchment paper and bake in preheated oven at 150 C (300 F) for 80 minutes. Once cooked, remove the cake from the oven and let it cool completely at room temperature without removing from the pan.
When cake has cooled, cover with plastic wrap and let rest in refrigerator for at least 2 hours.
After this time, remove the cake from the refrigerator, remove it from the pan, cut it into cubes and sprinkle with plenty of powdered sugar.
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