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White chocolate magic custard cake
White chocolate cake made from one thin batter that separates into creamy and fluffy layers as it bakes slowly. Makes 10 servings.
Save on PinterestRecipe at a glance
- Prep time
- 25 min
- Cook time
- 50 min
- Temperature
- 150 °C (300 °F)
- Servings
- 10 servings
- Difficulty
- Medium
- Cuisine
- French
This white chocolate magic cake is made from one thin batter that separates into a creamy bottom layer and a fluffy top as it bakes at 150 °C (300 °F). Melted white chocolate and butter are mixed into egg yolks beaten with sugar, followed by flour, warm milk, and finally beaten egg whites. After baking, the cake is drizzled with chocolate and chilled for several hours.
Ingredients
Topping
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Instructions
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Make the batter
Preheat the oven to 150 °C (300 °F). Separate the eggs. Beat the egg yolks with the powdered sugar and 1 tbsp water. Melt the white chocolate with the butter in a double boiler or microwave, then stir into the egg yolk mixture. Add the flour. Warm the milk and gradually pour it into the batter.
Beat the egg whites
Beat the egg whites with a pinch of salt until stiff peaks form, then gently fold them into the thin batter.
Bake
Pour the batter into a greased 22 cm pan and bake for about 50 minutes. Let cool in the pan.
Finish
Melt the remaining white chocolate, drizzle it over the cake, and dust with powdered sugar. Refrigerate for several hours before serving.
Source: gateaux-et-delices.com
Tip: The batter will be very thin after adding the milk; this is normal, as the layers form during slow baking. Avoid using a springform pan, or wrap the outside with aluminum foil.
Nutrition facts
Approximate values per serving, calculated from the ingredients
- Energy
- 312 kcal
- Protein
- 6.6 g
- Carbohydrates
- 33 g
- of which sugars
- 24 g
- Fat
- 17 g
- of which saturates
- 10 g
- Fiber
- 0.3 g
- Salt
- 0.2 g
Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.
This recipe was translated from the Slovak original: Čarovný krémový koláč s bielou čokoládou
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