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Recipe: Perfect Magic Custard Cake (in pressure cooker)

Magic Custard Cake (in pressure cooker). Temperatures for the ingredients are important here. Not too warm to cook the eggs before baking, and not cold either. Hi just put my magic custard cake in the oven.

Magic Custard Cake (in pressure cooker) A spongy one on top, a custard one in the middle and a dense. This magic custard cake is a delicious cake that reminds me a lot of childhood. My mother used to make this pretty often, especially during the summer. You can have Magic Custard Cake (in pressure cooker) using 11 ingredients and 13 steps. Here is how you achieve that.

Ingredients of Magic Custard Cake (in pressure cooker)

  1. You need 2 of eggs.
  2. Prepare 1/2 Tablespoon of water.
  3. You need 75 Grams of sugar.
  4. You need 1/4 Cup of butter Melted.
  5. Prepare 60 Grams of All Purpose flour (maida).
  6. Prepare 250 Millilitres of milk.
  7. You need 1 Tablespoon of vanilla essence.
  8. Prepare 5 Tablespoons of Sugar.
  9. Prepare 1/2 Cup of water.
  10. Prepare 1 of Apple.
  11. It's 1 of Pear.

A spongy one on top, a custard one in the middle and a dense layer at the bottom. The add of lemon zest really makes this cake quite delicate. This Magic Custard Cake has been a sensation and it's easy to see why. We've included the easy recipe and also a short video to show you how to make it.

Magic Custard Cake (in pressure cooker) instructions

  1. Separate the Egg yolk from the white. Beat the whites till stiff peaks form. Set aside.
  2. In a big bowl place the egg yolks and sugar together till very creamy. Go that extra mile to get that perfect creamy texture.
  3. Add the vanilla essence and and water and beat till well combined..
  4. Add the maida to this and beat till you get a thick paste..
  5. To this add the melted butter and beat till creamy.
  6. Add the milk, 1/4th of the total each time, and beat till well combined.
  7. Take the stiff egg white, add it, 1/4th of the total each time and fold in with a spatula till you see a slightly heavier looking frothy layer on the top of the mix.
  8. Pour into a baking pan. Set it in a dry pressure cooker on a stand. Close the lid without whistle. Bake for 5 minutes on high flame, 3minutes on medium flame and 40 minutes on low flame (I use the normal size burner for baking).
  9. To check if done, insert a thin knife into the centre. The knife definitely would come out clean. What you should feel for is whether the inside feels still liquid, if yes set it in for another 5 min.
  10. Once done, leave for around 10 min to cool and invert on to a plate.What you will see is a custardy top layer which is heavenly creany and light and a thicker base layer.
  11. For the topping, Cut the fruits into thin slices.
  12. Place the sugar and water in a pan and set it to boil till thick (as of honey consistency). Pour the prepared syrup over the fruits and mix well so that all pieces are coated.
  13. Arrange on top of the custards cake and serve.

It's easy to make when you know how and Wendy from Wendy's Kitchen Table is in the house to show us how! The 'Magic' of this magic custard cake, is that there's only one batter but three distinct layers will appear after baked. Mix in the flour until evenly incorporated. Slowly beat in the warm milk and vanilla extract until everything is well mixed. One batter bakes into a cake with three separate layers in the oven.

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