A three-layer cake miracle of Japanese recipe

In Japanese YouTube-channel Emojoie Cuisine has a lot of incredibly beautiful and tasty recipes, but it is "Wonderful cake" blew culinary blogs: you pour the dough into a shape and bake for an hour and get a pie of three layers. Of course, Layfhaker could not pass by such a seductive experiment.

Ingredients:

• 3 egg yolk;
• 3 egg protein;
• 375 ml of milk;
• 90 g of sugar;
• 1 tablespoon water;
• 90 g of melted butter;
• 90 g flour;
• 1 teaspoon vanilla extract, vanillin or pinch;
• a pinch of salt.

preparation

Preheat oven to 150 degrees. Yolks separated from the whites, sending proteins in the refrigerator. To the yolks in a large bowl add a tablespoon of water and sugar and beat with a mixer or a whisk until smooth and almost white.

Then add sugar to flour-egg mixture and beat the dough again.

When the mass is smooth, puts vanilla extract (or vanilla), a pinch of salt and pour a thin stream to the melted butter, still work whisk.

Then carefully to avoid spills, add milk, again stirred the dough until smooth and clean the bowl aside. Now it's time to get proteins from the fridge, add a pinch of salt in them and whip up the steep peaks.

The final touch: add proteins to the total mass, gently stir, but not so that they are fully dissolved in the dough and pour it all into a greased with butter detachable baking pan diameter 18 cm.

You send in the preheated oven and bake for 50-60 minutes.

Personal observations

After I added milk to the dough, I was not feeling that it turned out too thin, and I just do not understand how all this will turn into a pie, not mush. You also may receive an overwhelming desire to add a little flour into the dough viscosity. In no case do not do it! With all the pie will be fine, he received exactly the way it should be Japanese culinary miracle - three-layer. I checked.

Only admitted my mistake - too large diameter of the baking dish. Unfortunately, I just was not suitable and I chose the one which probably would have put the whole lump. Keep in mind that the cake will settle and will be approximately one and a half times lower than after it leaves the oven and cool.

Council

Each oven has its own pros and cons, and very rarely gets ready in time as much as indicated in the original recipe. My case is not an exception, so we had to make some adjustments. If you suddenly see that the upper crust becomes brown too soon, and the dough underneath sways the waves, do not panic! To remedy the situation, enough to cover the cake with foil: it will save it from burning and enable propechsya completely. And the top of the still remained crust before baking to get out of the oven, remove the foil, and leave a treat just to dry for one minute.

As a result, you'll have a cake with an incredibly creamy taste, consisting of three layers: the bottom wet, middle and upper cream biscuit.

Enjoy your meal!