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Magic Cake

Magic Custard Cake

If you are a custard lover like me, this cake is for you! When I first came across this cake, it was love at first sight and the recipe moved straight to the top of to-do-list. The magic with this cake is that when you’re making it, it seems a little impossible that this batter will ever turn into a delicious, silky cake. But it does. The cake is suppose to come out with three distinct layers. Well, mine really only came out with two layers, but I’m not complaining about it because it was still magical to me.

Magic Custard Cake

Magic Custard Cake

A couple of notes for you. The batter will be thin like a crepe batter, don’t freak out, it’s OK, it’s suppose to be like that. Another thing to take note of, is the baking time. It will vary greatly from oven to oven and as you can see the range is pretty big, from 45-60 minutes. Mine took 45 minutes, so I would check on the cake at 40 minutes and then keep a close eye on it. The cake should be golden in color when finished and it will have a slight jiggle to it when you take it out of the oven. Finally, to speed up the cooling process you can place the cake in the refrigerator. I hope you enjoy this cake as much as we did.

Magic Custard Cake: makes one 8 x 8 inch cake

Ingredients:

113 gram unsalted butter (4 oz)

480 milliliter whole milk (2 cups or 16 fluid oz)

4 large eggs, separated and at room temperature

150 gram confectioner’s sugar (5.3 oz), sifted

1 tablespoon water

1 teaspoon vanilla extract

115 gram flour (4 oz), sifted

Directions:

Cut-to-fit and line two pieces of parchment paper into an 8 x 8 inch (20 x 20 cm) baking dish with the sides overhanging a little. Set pan aside.  Preheat oven to 325º F (162º C).

Melt butter, set aside to cool slightly. Warm milk to lukewarm, set aside. Beat egg whites to stiff peaks, set aside.

Add egg yolks and sifted confectioner’s sugar to a large bowl, beat until thick and pale yellow (2-3 min). Mix in water and vanilla extract. Pouring in a thin stream, add melted butter while mixing. Add sifted flour and mix until fully incorporated. At low speed, add the milk and beat until everything is well mixed together. Gently fold in the egg whites, 1/3 at a time, repeat until all egg whites are folded in.

Pour batter into prepared pan and bake in the middle of oven for 45-60 minutes or until the top is golden in color. Allow cake to cool completely before sprinkling with confectioner’s sugar and serving. Enjoy!

Source: adapted from White On Rice Couple

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Kærnemælksuppe

Kærnemælksuppe

Kærnemælksuppe is an old-fashioned Danish soup which I had forgotten all about, until the topic came up on a Facebook page. I have very fond memories of this soup which I absolutely love and I think we typically had it as a dessert although I think we may also have had it for dinner. Reading some of the comments online about Kærnemælksuppe, it appear that a lot of people don’t like this soup, maybe it’s an acquired taste? In any case, buttermilk is a special tasting dairy product, it’s tart. But with the combination of sweet vanilla pudding, a little extra sugar which is optional and raisins, the heated buttermilk becomes down-right delicious, at least to me.

Kærnemælksuppe – Warm Buttermilk Soup (makes 2 servings)

Ingredients:

16 fl. oz buttermilk (470 ml)

4 tablespoons vanilla flavored instant pudding (Jell-O for example)

1 tablespoon sugar (optional for extra sweetness)

a handful raisins

Directions:

Mix 1/2 of the buttermilk with pudding powder and sugar (optional), using a hand-mixer beat until it starts to thicken. Pour remaining 1/2 of buttermilk into a small saucepan and turn heat to medium. Add thickened buttermilk/pudding mixture and raisins to saucepan, stirring occasionally bring to a simmer. Serve hot and Enjoy!

Source: My Danish Kitchen

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