Description
Zauberkuchen begeistert mit drei köstlichen Schichten: unten cremig, in der Mitte samtig-puddingartig, oben luftig und zart. Zarter Vanilleduft, feiner Zimt und goldene Kruste verschmelzen zu einem magischen Dessertgenuss.
Ingredients
Scale
- 115 g Butter
- 480 ml Milch
- 4 Eier (Größe M)
- 1 Prise Salz
- 150 g + 1 TL Puderzucker
- 130 g Mehl
- 1/2 TL Zimt
- Fett für die Form
- Backpapier
Instructions
- Begin by preparing your baking equipment. Grease an ovenproof baking dish (approximately 17 x 23 cm in size) with a little butter or oil to prevent sticking. Line the bottom and sides of the dish with baking paper, ensuring the paper fits snugly and rises slightly above the edges to make removing the cake easier after baking.
- Melt the butter in a small saucepan over low heat or in the microwave. Once fully melted, set it aside to cool to room temperature. At the same time, gently warm the milk until it is just lukewarm, but do not let it boil.
- Separate the eggs carefully, making sure that no yolk mixes with the whites, as this will affect the ability to whip the whites stiff. Place the egg whites in a clean, grease-free mixing bowl, and the yolks in a separate large bowl.
- Add a pinch of salt to the egg whites. Using an electric hand mixer or a stand mixer with the whisk attachment, beat the egg whites on medium-high speed until stiff peaks form. The beaten whites should hold their shape and not slide out of the bowl when inverted. Set the beaten egg whites aside.
- To the egg yolks, add 150 g powdered sugar. Using clean beaters, whisk the yolks and sugar together on high speed until the mixture becomes pale, thick, and creamy. This process should take about 2–3 minutes.
- Gradually pour the cooled, melted butter and 1 tablespoon of water into the egg yolk mixture, and continue beating for another 3 minutes until everything is well combined and the mixture is smooth.
- In a separate bowl, mix together the flour and cinnamon until well combined. With the mixer on low speed, add the flour-cinnamon mixture to the egg yolk mixture in two or three additions, alternating with the lukewarm milk. Mix after each addition, scraping down the sides as needed. The final batter will be very thin and liquid in consistency; this is normal for Zauberkuchen.
- Using a rubber spatula, gently fold one-third of the stiff egg whites into the batter. Do not fully incorporate; it is important that the egg whites remain in small clumps or ‚flakes‘ to help create the cake’s signature layers. Repeat this folding process with the remaining two-thirds of the egg whites in two more additions. Be careful not to overmix; visible streaks and lumps of egg whites should remain.
- Carefully pour the batter into the prepared baking dish, smoothing the top with the spatula. Place the dish in the center of a preheated oven at 160°C (top and bottom heat) or 135°C (fan-assisted/ Umluft). Bake the cake for 50 to 60 minutes, or until the top is golden brown and the cake is just set. If the cake reaches your preferred level of browning after 45 minutes, cover it loosely with aluminum foil to prevent over-browning.
- Once baked, remove the dish from the oven and let the cake cool in the pan for about 30 minutes. Then, transfer the dish to the refrigerator and chill for at least 2 hours to allow the cake to firm up and the layers to set properly.
- After chilling, carefully lift the cake out of the baking dish using the edges of the baking paper. Place the cake on a cutting board and cut into squares or rectangles using a sharp knife. Dust the top generously with the remaining 1 teaspoon of powdered sugar before serving. Marvel at the distinct, magical layers inside each slice.
Notes
If the cake has reached the desired golden color after 45 minutes of baking, cover it with aluminum foil to prevent over-browning. Because the batter is very liquid, make sure to use a leak-proof baking dish to avoid spills in the oven. For best results, bake the cake with top and bottom heat rather than using fan-forced heat (Umluft).
- Prep Time: 10
- Cook Time: 20
- Category: Kuchen Rezepte
Nutrition
- Serving Size: 6 Portionen
- Calories: 400-500
- Sugar: 38-53g
- Sodium: 180-300mg
- Fat: 20-30g
- Saturated Fat: 11-15g
- Carbohydrates: 55-70g
- Fiber: 1-3g
- Protein: 4-8g
- Cholesterol: 60-120mg
