The magic cake with vanilla and blueberries I propose today I thought would be a flop and honestly I didn’t give a penny, oops a euro, because I feared I was totally incapable of making certain recipes and instead it was a success! It seems you can clearly see the 3 layers of the MAGIC CAKE don’t you think?
I read the recipe and also watched a video to help me, and I started full steam ahead to make the magic cake with vanilla and blueberries. The result is delicious, the bottom is a bit thick then you dive into the cream full of blueberries and end with this super soft dough almost like a sponge cake…
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I have opened a recipe channel open to everyone and free on WhatsApp with no notifications and no sound, which you can subscribe to by clicking on the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read a sweet and a savory recipe!
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 8-inch square pan
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for MAGIC CAKE WITH VANILLA AND BLUEBERRIES
- 9 tbsp melted butter
- 4 Eggs
- 3/4 cup granulated sugar
- 1 tsp vanilla extract
- 1 cup flour
- 1 tbsp water
- 2 1/8 cup Milk
- 3/4 cup fresh blueberries
Tools for MAGIC CAKE WITH VANILLA AND BLUEBERRIES
#ADV
- Pan
- Mixer
Preparation for MAGIC CAKE WITH VANILLA AND BLUEBERRIES
1) Preheat the oven to 300°F/320°F.
2) In a bowl, beat the egg yolks with the sugar for 3/4 minutes.
3) Now add in sequence the melted butter, vanilla extract, flour, water, and milk last.
4) Mix everything using the electric mixer.
5) Whip the egg whites until stiff and add them to the rest of the mixture without over-mixing: there should be many small clusters of whipped egg whites and nice and fluffy.
6) Grease the pan well (only butter, no flour) or line it with wet and squeezed parchment paper, and place the cleaned blueberries on the bottom.
7) Now slowly pour in all the fluffy mixture.Bake the layered cake at 300°F/320°F for about 50 minutes or 1 hour, but as always, adjust based on your oven’s characteristics.
9) Personally, after 40/45 minutes, I checked and the center of the magic cake with blueberries and vanilla was still a bit wobbly like pudding, so I left the cake in for a few more minutes.
10) After baking, let it cool completely, then place the vanilla and blueberry cake in the fridge for at least 3 hours STRATEGIC AND FUNDAMENTAL STEP for the successful outcome of the magic cake!!11) Shall we deny a sprinkle of icing sugar on the vanilla and blueberry cake?? Absolutely not!!
12) So dust it with light and delicate sugar and now serve your guests the magic cake with vanilla and blueberries!
Bon appétit!!
Tips and Notes
If you don’t have the 8×8 inch square pan the video I watched before cooking the magic cake mentioned that you can achieve the same result with a classic 9/10 inch pan… I guess you’ll have to experiment to see if it’s true…
IF YOU PREFER PANTRY CAKES HERE’S THIS COLLECTION OF RECIPES….
If you want a special and delicious liqueur here’s the CREAMY BANANA LIQUEUR
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