Our grandmother’s magic cake

ingredients

1 pk egg 1/2 cup powdered sugar 1/2 packet vanillin sugar 1/4 cup oil 1 cup semi-coarse/smooth flour 1/2 packet baking powder 1 pinch salt 1/2 cup milk 2 tsp cocoa 1 packet Dr.Oetker or Golden Cob 500 ml milk 2 tbsp sugar (hilly)

progress

A few years ago, my sister and I surprised my grandmother with an unannounced visit. As usual, we sat down in the kitchen and my grandmother “chimed in” that she didn’t have anything ready 🙂 However, she took it as a challenge. While she was confessing to us, she was rummaging through cupboards, drawers and bowls and before we knew it, a sweet smell was wafting through the kitchen. In less than an hour, she conjured up a top dessert to go with the coffee, just “out of thin air”. That’s why we called it the Magic Cake. Note: the recipe is suitable for smaller baking trays, if you want to make a cake for a large baking tray, I recommend to use double batch of everything 🙂

1.

Make all the ingredients, break the egg into a bowl and whisk with a whisk until frothy

2.

Whisking constantly, add both powdered and vanillin sugar to the foam. Then add the oil.

3.

Mix the flour, baking powder and salt and alternate with half a cup of milk and stir into the batter.

4.

When we have the dough ready, take a spoon and a smaller bowl and take two or three tablespoons of the dough and mix it with the cocoa in the smaller bowl.

5.

Take a baking tray, grease and butter it and pour the beige batter evenly over the entire surface.

6.

With a bit of aesthetic sense in your eye, use a spoon to spread the brown batter mixture all over the baking pan.

7.

Place in a preheated oven (180 degrees) for 35-40 min. However, I recommend checking continuously by poking the dough with a chopstick. If it doesn’t stick, you need to take the cake out.

8.

While the cake is baking, prepare the custard part – my grandmother used Golden Cob, we had classic custard at home, but it doesn’t matter in the end, both are great 🙂 let 2/3 of 500 ml milk boil and mix the rest of the milk with custard powder and two spoons of sugar.

9.

Add the pudding mixture to the hot milk, stirring constantly, and cook until it reaches the desired thickness. Remove from the heat and allow to cool – I recommend stirring the pudding while it cools.

10.

Spread the pudding over the baked cake.