There are times when something good catches your eye and you know you simply have to have it. That good 'thing' can range from the latest whizz bang motor car to a stylish pair of shoes – or it may just be a piece of cake. Literally.
The moment I laid eyes on the 'magic custard cake' shared by Todd and Diane from the Californian blog, White on Rice Couple, I was intrigued. It reminded me very much of the krémes sütemény that my mother used to bake, and the vaníliás krémes that I'd enjoyed at cafés and bakeries in Budapest. Hence, I've taken the liberty of giving my version the sub title krémes sütemény or cream cake.
Todd and Diane, who said they were [understandably] 'floored into a state of delicious shock' when they spotted the cake on Pinterest, originally adapted their recipe from a Spanish blog, Pastels, written by Mabel Mendez. In turn, Mabel attributed the cake to prajitura desteapta of Romanian origins. Research indicates that it has been doing the rounds in that part of the world for quite some time and that many a grandmother baked it once upon a time. I've baked the cake on numerous occasions since first seeing it, and its flavours and texture(s) never cease to surprise and delight. The 'magic' happens when the one batter bakes into three individual and completely different layers. I'll be trying a gluten free version soon, but for now I'd like to share with you my own adaptation of Magic Custard Cake, inspired by the recipes from White on Rice Couple, Pastels, as well as Bake Noir. Try it, bake it, and see if you can stop at just once slice. I dare you! MAGIC CUSTARD CAKE A LA LIZZY (krémes sütemény) 120g unsalted butter, at room temperature 480mls low fat milk 1 teaspoon vanilla extract or 1 vanilla bean, scraped 4 free range eggs, room temperature, separated 130g icing (confectioners') sugar, sifted a few drops of lemon juice or vinegar 115g plain (AP) flour extra icing sugar, for dusting Preheat your oven to 165 degrees C. Grease a 20cm (8-inch) square cake tin and line it with baking parchment. Melt the butter in a small saucepan, then remove it from the heat and allow it to cool. Combine the milk and the vanilla in a small saucepan, warm the milk until it is lukewarm. Remove from the heat and set aside (note: it will need to be warm, not cold, not hot). Combine the egg yolks with the icing sugar in a glass bowl and beat them with a hand mixer or rotary whisk, until the mixture is light and fluffy. Add the melted butter and stir until well combined. Now fold the flour into the batter and slowly add the warm milk. Stir and set aside for a moment. Meanwhile, in the bowl of a stand mixer, beat the egg whites with the vinegar or lemon juice until stiff peaks have formed. Fold the egg whites, a little at a time, into the batter. Don't panic if the mixture is runny. That is precisely how it should be. Pour the batter into your prepared cake tin and bake for around 50 minutes until the top of the cake is golden brown. Cover the top of the cake with a sheet of baking parchment if it is browning too quickly. You need to allow the baking time for the cake to 'set'. You will know the cake is ready to remove from the oven when there is a slight 'jiggle' when you gently shake the tin. If it's still quite runny, leave it for another ten minutes. Remove the tin from the oven and allow the cake to cool, then pop it into the fridge for an hour or two. This is important as the chilling time will give it the distinct layers the opportunity to 'set'. Cut the cake into squares and dust it with icing sugar before serving. Store in an airtight container. Serves 8.
Tell me dear readers and fellow cooks, have you ever been mesmerised by something? Do tell me what it was. Have you tried magic custard cake? Thank you for taking the time to stop by and leave a comment. I love to hear from you xox
57 Comments
Lizzy
22/2/2015 08:26:50 pm
Thanks so much, truly it is divine!
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Cherie Goodson
21/11/2016 08:40:50 pm
Can't wait to try it!
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22/2/2015 08:21:20 pm
I've seen this cake a few times too and thought it seemed like a good idea. Now I know that it IS a great idea. It looks beautiful.
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Lizzy
22/2/2015 08:26:27 pm
Tania, it really IS amazing and tastes so lovely!
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Peter
22/2/2015 08:24:45 pm
Yup, this sure is yummy.... when are you baking it again!?
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Lizzy
22/2/2015 08:25:18 pm
Soon, soon, my love xox
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Sheila
22/2/2015 08:46:24 pm
I have read through this recipe about 6 times...please tell me, what do you do with the warmed milk?
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Lizzy
22/2/2015 09:43:02 pm
Sheila, thanks so much for bringing that omission to my attention. I have fixed it now. Enjoy the recipe, it is very good.
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Lizzy
2/3/2015 11:51:26 am
It is a mesmerising cake, isn't it Sally! xo
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22/2/2015 11:29:58 pm
I've made this a few times Liz when I saw it on White on Rice. Great for parties. I must say that yours is a lot higher than mine but I think it may have had someting to do with the dish I used. cheers!
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Lizzy
2/3/2015 11:51:59 am
The size of the baking tin will make a difference to the height... but gee this is a goodie!
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Lizzy
2/3/2015 11:52:16 am
Thanks Misky!
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23/2/2015 01:48:59 am
Idea-wise if not flavour-wise, this sounds a bit like an Impossible Pie recipe I have (from the Canberra Times several years ago now). However, it's a simpler method so doesn't result in quite the same definition of layers. I have made it, though, with GF flour and soy milk, and it works perfectly fine. I'll be interested in how this one goes with GF flour.
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Lizzy
2/3/2015 11:52:36 am
Thanks so much! I will keep you posted!
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Gerlinde
23/2/2015 04:32:14 am
This looks fantastic. I 've seen custard cakes like this throughout Europe.
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Lizzy
2/3/2015 11:53:01 am
Thank you, Gerlinde... I hope you give this a go! It's divine.
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Lizzy
2/3/2015 11:53:19 am
Yummy, Krista!
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Lizzy
2/3/2015 11:53:45 am
Thanks ever so much, Amanda... I shall try the chocolate version some day too!
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23/2/2015 09:50:53 am
Looks like a lemon delicious pudding but not quite? Stiffer, more defined layers and not as much lemon juice. Oh wait, it's not like that at all. But I'll certainly try it. Looks great.
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Lizzy
2/3/2015 11:54:09 am
Thanks Ambra, it is exquisite... I do hope you will try it!
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Lizzy
2/3/2015 11:54:51 am
Custard is da bomb, isn't it, Elizabeth! I've not tried impossible pie, but from what people are saying, it could be the same. x
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23/2/2015 01:22:53 pm
This looks truly terrific! And I'll bet the flavor is outstanding. Really pretty -- thanks for the introduction to this.
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Lizzy
2/3/2015 11:55:11 am
Thanks so much, John.
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Lizzy
2/3/2015 11:55:35 am
Thanks Glenda... do let me know how you like it xo
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Lizzy
6/3/2015 02:44:20 pm
Hi Glenda, sorry to hear it wasn't a success... mine has always worked. I wonder what happened?
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23/2/2015 05:20:30 pm
I've got this cake on the "to make" list too. A reader sent it to me and I thought that it sounded brilliant!
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Lizzy
2/3/2015 11:56:03 am
It's exquisite... and brilliant, Lorraine : )
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Lizzy
2/3/2015 11:56:21 am
Thanks Liz!
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24/2/2015 03:34:39 am
What a beautiful cake, I had to read the recipe a few times, my eyes totally skipped over the magic part! I've made the traditional crémes and to me it's the epitome of a Hungarian pastry, it's slightly decadent and not overly sweet. The custard is a comforting texture but it's not over the top. Your magic three layer slice is quite intriguing.
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Lizzy
2/3/2015 11:56:57 am
Thanks Eva... the custard and texture reminds me of Kremes... it really is lovely!
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Lizzy
2/3/2015 11:57:19 am
It really is, Francesca.
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24/2/2015 11:42:45 am
Wow oh wow Liz! I've definitely got to try this, it looks amazing! Xo
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Lizzy
2/3/2015 11:57:42 am
Thanks so much, Bec xo
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Lizzy
2/3/2015 11:58:05 am
Oh David, it really IS magic, and delicious!
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25/2/2015 01:38:25 pm
I need some of this NOW. it looks delicious and silky!!
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Lizzy
2/3/2015 11:58:28 am
It really is, Elizabeth.
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26/2/2015 09:44:44 am
I love the food you make and I love White on Rice Couple ever since I took their photography course (not that it has helped me much - not their fault). This cake is one I have to make but I promise I will bring it to the olds after I have a piece. Otherwise I'd take a fork to the pan.
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Lizzy
2/3/2015 11:59:13 am
Maureen, stop putting yourself down! Your photography is lovely... and there is nothing to stop you (or me) from taking a fork to a pan of this wonderful creation. xo
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3/3/2015 02:55:55 pm
I love a little magic in baking. Specially when I was a kid. This looks delicious Liz.
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4/3/2015 11:16:54 am
This looks positively delicious! Those gorgeous red strawberries are such a bright complement to that sumptuous looking cake.
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5/3/2015 12:39:26 pm
I have had 4 cups of coffee this morning, got me a serious case of the jitters, reckon your beautiful custard cake would have gone down a treat with the 2nd cup. :)
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26/4/2015 04:28:17 am
Hello, Lizzy. I just came over from Maureen's blog. I love custard and I love the kinds of things that "many a grandmother baked once upon a time." Must try this soon!
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Hello Lizzy I missed you, I checked around your blog looking for something about your trip to Budapest. Same high quality as I remembered. :-) Then I saw this magical kremes. Yum. Once I made a madartej torta but it wasn't magical. :D I can see the magic in yours though... Hugs.
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Lizzy
16/8/2015 04:50:52 pm
Szia lovely Zsuzsa, how I've missed you! Welcome back and I look forward to your recipes too. Will write about Budapest soon... this kremes is delicious, I hope you might try it. Hugs back xx
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Cooking and writing have been a lifelong passion. Join me as I share with you my favourite recipes; postcards and morsels from my travels; conversations with cookery writers and chefs; and news on food, cookbooks and cooking. - Liz Posmyk
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