Gâteau magique à la vanille

 Actually I heard about it for a long time ago, but due to my long baking list (hehe), I never had a chance to make it before.

 It's Gâteau magique, with 1 preparation, you will get 3 layers (and textures) from this gateau, flan, cream and genoise.

I adapt the recipe from this book ^^.

It's so easy to make, with short list of the ingredients and quick preparing time. There are many variations on this simple but fabulous dessert, you can find them on the internet, juts type Gâteau magique, and you will see. The only thing that you need to be caution is baking time, because 2 parts of the gateau is not a cake so it won't set as cake. when you remove the gateau from the oven, the center on the gateau is not fully set, it will be set as it cool down and after refrigerating.  
You can make it even you don't have any experience on baking and it can crate WOW effect, so don't wait, just go to the kitchen and mix all the ingredients together, I know that you can turn your whisk into a magic wand too.

Gâteau magique à la vanille

Makes 20x20cm Gâteau magique

125g .................................. Unsalted butter, melted
........................................... Seeds from 1 vanilla bean
4 ........................................ Egg yolks
100g .................................. Superfine sugar
115g ................................... All purpose flour
500ml ............................... Milk
1tbsp ................................. Water
........................................... Pinch of salt

Meringues
4 ........................................ Egg whites
50g .................................... Superfine sugar

 

Preheat the oven to 150C.

 Line 20x20cm cake pan with baking paper.

 Because the batter is liquid, fold the paper will prevent leakage of the batter
.

 Beat the egg yolks with sugar, vanilla beans and pinch of salt.

 Pour the melted butter into the egg yolks bowl, beat to combine.

 Add the flour, beat to combine.

 Mix in the milk and water.

 Set aside while you making the meringue.

 Beat the egg whites and sugar until stiff peaks formed.

 Fold into the egg yolk mixture in 3 additions.

 Fold until fully combine.

 Pour into the prepared baking pan.

Bake for 1-1.10 hours (depends on your oven), the side of the cake will set but the center will be able to move slightly.
Let the cake cool to room temperature before refrigerating for at least 3 hours before serving.

Gâteau magique à la vanille