Patriotic French Magic Cake | Gâteau Magique
The French Magic Cake is a chemistry wonder that transforms into three distinct layers as it bakes: a dense flan-like base, a silkier custard center, and a light sponge cake top. Like magic! When sliced, its beautiful layers create a show-stopping presentation that guarantees to impress everyone at your dining table!
Looking for some inspiration?… For more Patriotic Recipes, click HERE! ; for more Red, White and Blue Recipes, click HERE! ; for more French Recipes, click HERE! ; and for more Recipes with Berries, click HERE!
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Patriotic French Magic Cake | Gâteau Magique
The French Magic Cake is a chemistry wonder that transforms into three distinct layers as it bakes: a dense flan-like base, a silkier custard center, and a light sponge cake top. Like magic! When sliced, its beautiful layers create a show-stopping presentation that guarantees to impress everyone at your dining table!
Equipment
Ingredients
- 4 oz (115 g) strawberries
- 4 oz (115 g) blueberries
- 4.41 oz (125 g) butter (Melted)
- 4 egg whites (Large | At Room Temperature)
- 4 egg yolks (Large | At Room Temperature)
- 4.41 oz (125 g) granulated sugar
- 4.41 oz (125 g) all-purpose flour
- 18.16 oz (515 g) milk (lukewarm)
- 1 tsp (5 g) vanilla bean paste (Personal addition)
- + extra blueberries, strawberries, whipping cream (Patriotic decoration)
Instructions
- Line a Charlotte Baking Mold like you would usually do, set aside. If you do not have one, line a 8-inch (20 cm) to 9-inxh (22 cm) mold. NOTE: For this recipe, I used my Charlotte Mold placed on top of a medium perforated baking sheet. Set aside.
- Preheat oven to 310℉/150℃.IMPORTANT: For the magic to happen, the cake needs slow and gentle baking. A conventional oven (without a fan) is best to avoid baking too quickly. If using a fan-forced oven, reduce the temperature by about 18°F (or 10°C).
FRENCH MAGIC CAKE PREPARATION
- Wash and pat dry your berries. Slice your strawberries. Microwave all the berries together for 30 seconds. Set aside in a sieve to drain.4 oz strawberries, 4 oz blueberries
- Place butter in a small sauce pan and heat on low until melted. Set aside.4.41 oz butter
- Separate the egg whites and egg yolks, in two different large mixing bowls.
- In the first mixing bowl, whisk the egg yolks together with the granulated sugar. Slowly whisk in the cooled melted butter and the vanilla bean paste.4 egg yolks, 4.41 oz granulated sugar, 1 tsp vanilla bean paste
- Sprinkle the sieved all-purpose flour on top of the batter, and whisk until just incorporated.4.41 oz all-purpose flour
- Slowly add the lukewarm milk and whisk until you get a thin pancake-like batter. TIP: I got best results when pouring the batter through a sieve into another bowl.18.16 oz milk
- In the separate bowl, beat the egg whites until you reach a firm peak. With a spatula, fold about 1/4 or less of the egg whites into the batter. Fold gently and stop mixing when almost all incorporated, but not quite yet. Add another 1/4 of the egg whites and continue folding all the whites in until all the egg whites are in the batter. IMPORTANT: You still want visible chunks of egg whites floating atop, so do not over mix.4 egg whites
- For best results, pat dry your berries before adding them to your prepared baking pan. NOTE: You do not want to add extra liquids to the preparation. Then, pour the batter on top ; some fruits might float up that's perfectly fine.
BAKE!
- Bake for 50 minutes at 310℉/150℃. (Every oven heats differently, monitor your magic cake very closely). It is ready when the center is still slightly wobbly—like a soft custard—when you gently jiggle the pan.Once the cake is out of the oven, let it completely cool down as is at room temperature (about 2 hours). Then, refrigerate overnight.
ASSEMBLY | Following day
- If using a Charlotte cake mold, flip in over so you can have the design on top. Keep refrigerated.If using a round mold, I found it nicer to double flip it so the sponge is on top since there is no design like with the Charlotte mold. Keep refrigerated.
- When it is time to serve, arrange fresh berries on top (quartered strawberries and blueberries) and pipe a few dollops of whipped cream to give it a nice Patriotic feel. Slice and Enjoy, Bon Appétit!+ extra blueberries, strawberries, whipping cream
YouTube Video
Nutrition
Calories: 320kcal | Carbohydrates: 34g | Protein: 7g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 139mg | Sodium: 155mg | Potassium: 184mg | Fiber: 1g | Sugar: 21g | Vitamin A: 634IU | Vitamin C: 10mg | Calcium: 101mg | Iron: 1mg
Have You Made This Recipe?Be sure to send me your photos I would love to share them on the blog: bakingwithnessa@hotmail.com
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Credit: Sylvie from the blog La Table de Clara ; Recipe Gâteau magique aux fraises. I always found Magic Cake interesting and very similar to the “Chocoflan” that I adore but always found it too plain. I was excited to try this berry version. Merci pour la recette Sylvie! ~Nessa
Le Gâteau Magique vous connaissez? C’est un gâteau dont la pâte se divise toute seule en trois couches à la cuisson : un flan, une crème délicate et un biscuit léger comme une génoise. La crème au milieu est un vrai délice, les 3 textures vont super bien ensemble avec les fruits rouges, une recette facile à faire et à refaire!
C’est superbe, bravo !
Bisous belle journée
Merci beaucoup! J’ai adoré cette version du Gâteau magique! Bises, ~Nessa
Voilà un gâteau aussi joli que gourmand! Merci Nessa, bisous
Les fruits cuits donnent un petit air de vacances. Bises, ~Nessa
c’est pour la victoire du PSG ces couleurs !!
Plus sérieusement ça fait envie !
LOL si tu veux mais non je ne pense pas 🙂 Il était sur mon buffet de Memorial Day. Bonne semaine, Bises, ~Nessa
Il est magnifique ce gâteau patriotique Français !
Une petite merveille visuel qui à coup sur est une merveille en bouche !!
Bonne soirée Nessa 😘
Franchement c’était délicieux, cela change du gateau magique tout simple! Bises, ~Nessa