FRENCH MODERN CUISINE: MAGIC CAKE RECIPE

French cuisine is renowned for its elegance and flavor, capturing the essence of culinary artistry in every dish. However, amidst the sophistication, there’s a growing appreciation for simplicity and accessibility in cooking. Enter French Modern Cuisine by preparing a Magic Cake – a fusion of tradition and innovation, offering delightful creations that are both easy to make and incredibly delicious.

So, how do we craft simple yet original modern desserts?

Within the realm of trendy French cuisine lies molecular gastronomy, where the magic of food science unfolds. Today, I’ll introduce two trendy recipes that marry simplicity, flavor, and innovation, perfect for any occasion – be it dinner, snack, brunch, or a gourmet breakfast.

Let’s delve into the enchanting world of the Magic Cake.

Named for its mesmerizing transformation into three distinct layers upon baking – a custard, a creamy filling, and a sponge – the Magic Cake exemplifies the wonders of physicochemical reactions in French culinary artistry. This culinary marvel, though not truly magical, astounds with its play of density, orchestrating a symphony of flavors and textures to tantalize our taste buds and captivate our senses.

Ingredients for baking a Magic Cake:

Preparation Time: 20 mins Baking Time: 50 mins Total: 1 hr 10 mins

Ingredients:

• 4 eggs
• 100g (about ½ cup) sugar
• 1 tablespoon vanilla extract
• 1 tablespoon orange blossom extract
• ½ liter (about 2 cups) milk
• 50g (about ¼ cup) butter
• 115g (about 1 cup) flour
• 50g (about ½ cup) powdered sugar
• Pinch of salt
• High cake mold (spring form, approximately 16cm in diameter)
• Parchment paper

Preparation:

1. Melt the butter.
2. Separate the egg whites and yolks. In a bowl, whisk the yolks with vanilla extract, orange blossom extract, and sugar until pale and creamy.
3. Stir in the melted butter, then gradually add the flour followed by the milk. Mix until smooth.
4. In another bowl, whisk the egg whites until stiff peaks form, gradually adding powdered sugar.
5. Gently fold the egg whites into the yolk mixture until well combined.
6. Pour the batter into a buttered mold or lined with parchment paper.
7. Bake at 160°C (320°F) for 25 minutes, then reduce the temperature to 150°C (300°F) and bake for an additional 25 minutes.
8. Check for doneness by inserting a toothpick into the center – it should come out clean. Allow the cake to cool, then refrigerate for at least 2 hours before serving.
9. To enhance the cake, consider adding fresh raspberries or strawberries layered at the bottom of the cake tin.

And there you have it – your very own Magic Cake!

Stay tuned for another delightful recipe from French Modern Cuisine – the Chocolate Mousse.

Gluten-free option:

Instead of the flour, it’s possible to use almond flour.

Some tricks about white eggs:

Here are some tricks for the whites: the eggs need to be luck warm. It’s very important to mix the white until snow. It’s even better if they are getting old. You could separate the whites from the yolks some days before the preparation. It’s called maturation.

Before fixing the eggs, I advise you to add a teaspoon, of tartar or baking soda if you don’t have. It will help you to mix the white until snow.

The bowl needs to be very clean, the whites don’t support to be in contact with anything greasy. If ever you have some drops of yolks, which are greasy, you will need to add some drops of lemon juice: they will absorb the grease.

Gently fold the egg whites into the mixture with a manual whisk and not gentry with a spatula.

Pour the mixture into a buttered mold, or better in a mold with parchment paper.

Baking the Magic Cake

Preheat your oven to 160°C (320°F) and bake the cake for 25 minutes. Then, reduce the temperature to 150°C (300°F) and continue baking for another 25 minutes.

To check if your cake is thoroughly baked, insert a toothpick into the center. If it comes out clean, your cake is ready. During the final 5 minutes of baking, keep a close eye on the cake to ensure it doesn’t overcook.

Once baked, allow the cake to cool completely before transferring it to the refrigerator for at least 2 hours to set. When ready, carefully unfold the cake to reveal its delightful layers.

For a creative twist, consider adding fresh raspberries or strawberries to the bottom of the cake tin before pouring in the batter. This addition adds a burst of fruity flavor and visual appeal to your Magic Cake.

RECIPE OF THE MODERN CHOCOLATE MOUSSE IN THE FRENCH CUISINE.

A chocolate mousse without egg, butter or sugar?
50 times fewer calories and 50 times lighter?
Is this possible? Yes, in French modern cuisine, we could do anything.

What you need is..:
150 grams of 70% dark chocolate,
180 g of mineral water,
A siphon, whipped cream gas cartridges,
A pan,
A whip

In a saucepan, melt the chocolate with the water over low heat. When the mixture is well melted and homogeneous, pour the whole into the siphon.
Switch on a gas cartridge and shake.
Leave it in the cartridge holder.
Place in the refrigerator until completely cooled (about 2 hours).
Just before serving, pour the chocolate mousse into individual containers.

You’ve seen how simple this recipe is? it’s also stunning and delicious.

The French compete in ingenuity in the kitchen, and yes, that’s what French cuisine is all about. At first glance, it might seem complex, but it is not. At least, I hope that as I present it to you, it seems easy.

If you would like to take classes for learning French modern cuisine, you will be welcome at my online cooking lessons.