The 3 Cake or Forgetful Cake is a very soft and aromatic pantry cake known for its simplicity. No special ingredients are needed, and the preparation is not laborious. The recipe, easy to remember because all the ingredients have the number three in common, is extremely easy to make.
After preparing the ricotta version and the mascarpone version I propose the original recipe made with butter; I know the quantity may seem excessive, but it is very similar to the four quarters cake composed of four ingredients all of the same weight.
Its secret lies in the right balance between the ingredients, which make it very soft, and its versatility, which allows it to be customized as desired by adding nuts, fresh fruit, or spreads.
As I said, my grandmother used butter, I propose her version which is also the original, but if you prefer, you can replace it with mascarpone. I tried it, and it came out wonderfully, soft and delicate in taste.
Also try the other quick breakfast cakes:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 8 People
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter and Spring
- Energy 483.89 (Kcal)
- Carbohydrates 55.57 (g) of which sugars 33.47 (g)
- Proteins 6.00 (g)
- Fat 27.75 (g) of which saturated 17.58 (g)of which unsaturated 10.02 (g)
- Fibers 0.71 (g)
- Sodium 28.19 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
The version I propose today is the original one; if you prefer, you can make it with mascarpone or with ricotta following my recipes:
- 10.58 oz all-purpose flour
- 10.58 oz sugar (you can reduce it to 8.82 oz)
- 10.58 oz butter (you can replace it with ricotta or mascarpone as per the recipes above)
- 3 eggs (large at room temperature)
- 2 tbsp milk
- 2 tbsp lemon juice
- 1 tsp vanilla extract
- lemon zest (grated, zest of one large organic lemon needed)
- 1 packet baking powder
- 0.35 oz butter
- 1 tbsp all-purpose flour
- 1 tbsp vanilla powdered sugar
Tools
- 2 Bowls
- 1 Electric whisk
- 1 Scale
- 1 Spatula
- 1 Cake pan springform 9 inches diameter
Procedure
Cut the butter into cubes, put it in a large bowl and leave it at room temperature for 1 hour (in summer 30 minutes is enough), it must be soft. I use the microwave for a few seconds.
Place the eggs in a small bowl and mix them well with a fork, this way they will blend better with the mixture; they should be at room temperature.
Sift the flour and baking powder together.
Grate the zest of an organic lemon.
Put the soft butter, powdered sugar, vanilla, grated lemon zest in the bowl, and beat the mixture with electric whisks until it is light and fluffy. Start at low speed then switch to medium speed, it will take 3/4 minutes.
While continuing to beat the mixture, gradually add the eggs, incorporating them slowly without losing the fluffiness of the mixture.At this point, add the sifted flour with the baking powder in 3 or 4 additions, working the mixture just enough to combine the ingredients.
Add the milk, lemon juice, and incorporate gently.
The batter is ready.
Butter and flour a 9.5-inch pan. Pour the mixture into the cake pan.
Bake the cake in a preheated static oven at 350°F for about 40 minutes.
Always use the toothpick test to check for doneness, if the surface tends to darken, cover it with a sheet of aluminum foil.
The 3 Cake or Forgetful Cake is ready, let it cool before removing from the pan, dust with powdered sugar and serve.
Tips
Storage
The 3 Cake or Forgetful Cake should be stored at room temperature, under a glass cake dome for 3/4 days.
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