Thermomix magic vanilla custard cake
Prepare to be wowed by this super-simple magic cake.
A single cake batter that comes out of the oven with three distinct layers, a crust layer at the bottom, a creamy custard in the middle, topped by a fluffy cake layer. And it only requires 7 ingredients!
Truly magic and delicious.
Once you’ve mastered this basic recipe, feel free to experiment by adding other flavours: fresh raspberries, chocolate, lemon, orange & cinnamon, blackberries, the possibilities are endless.
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Can be frozen
For gluten free, replace plain flour with buckwheat flour
Serves 8
Active time: 20 minutes – Total time: 55 minutes + 2 hours resting time.
Ingredients:
- 4 eggs at room temperature
- 500g milk
- 1 vanilla pod
- 125g unsalted butter
- 120g caster sugar
- A few drops of vanilla essence
- 115g plain flour
Let’s go…
- Preheat the oven to 170C and make sure your mixing bowl is thoroughly clean and dry.
- Add 4 egg whites and a pinch of salt to the mixing bowl. Add the butterfly whisk. Mix for 3 – 4 minutes / speed 4. (until still peaks are formed)
- Set aside and give your bowl a quick rinse.
- Add 500g milk and one vanilla pod, split in half, to the mixing bowl. Heat for 9 minutes / 70C / speed 2.
- Set aside in a jug.
- Give your bowl a quick wash.
- Add 125g butter and set for 3 minutes / 60C / speed 2.
- Add 4 egg yolks, 120g sugar. Mix for 20 seconds / speed 4.
- Set the bowl to be continually on speed 2. Add a few drops of vanilla essence and 115g plain flour, one spoonful at a time.
- Disregard the vanilla pod from the milk and gradually add the warm milk to the bowl.
- Stop the mixing process, take the lid off and very gently fold in the stiff egg whites.
- Grease a cake tin with butter. Pour in the mixture and slam the dish on a work surface three times so that the air bubbles come out.
- Bake for 35 minutes at 170C.
- Leave to cool and then rest in the fridge for 2 hours.
Delicious. Bon appetit x
I can’t wait to try this magic cake. It sounds delicious and amazing.
Can you advise what size cake tin please
Hi Carmel – I used a 20cm round tin such as this one – http://amzn.to/2xtUY4v. It worked very well.
I’ve also done it in my rectangular sillicon mould, which is 25cm long. It worked well but cake got a bit damaged when I took it out.
Does the batter not leak through the gap part of this type of cake tin?
Hi Julie,
It hasn’t for me but you can always line it with greaseproof paper if you are worried. Enjoy