Magic Cake (Gâteau Magique)

Ingredients
2 cups (480ml) whole milk

1/2 cup (113g) unsalted butter, diced into tablespoon-sized pieces

4 large eggs, separated

2/3 cup (135g) granulated sugar

2 teaspoons vanilla extract

1/4 teaspoon kosher salt

1/8 teaspoon ground nutmeg (optional)

3/4 cup (90g) all-purpose flour

Powdered sugar, for dusting, optional

Method
Preheat the oven to 325°F.
Grease an 8-inch square pan with butter or cooking spray. Line the pan with a layer of parchment paper covering the bottom and up 2 sides with a slight overhang. Lightly grease the parchment paper.

Heat the milk and butter:
In a small saucepan, heat the milk and butter on low heat just until the butter melts. Don’t let the milk come to a boil or simmer. It should be warm but not scalding hot, 105 to 115°F. Set aside.

Meanwhile, beat the egg whites:
In a large bowl using a hand mixer, beat the egg whites on medium-high speed until they form stiff peaks, about 4 minutes. When you lift the beaters out of the bowl, the whipped egg whites should stand up at a point and hold that point.

Start the batter:
In another large bowl, beat the egg yolks, sugar, vanilla extract, salt, and nutmeg (if using) on high speed until the mixture is pale and creamy, about 2 minutes.

Add the flour to the egg yolk mixture and beat on low speed until combined. It may seem like there is too much flour, but the batter will soon be thinned out.

Add the warm milk and egg whites:
Continue mixing on low speed, or switch to a whisk, and pour in the warm milk and butter a splash at a time. Once you've incorporated about half of the milk mixture, you can pour in the rest, and whisk to combine. The batter will be thin and smooth, like crepe batter.

Add the beaten egg whites and use the whisk to gently mix until there are no large lumps of egg whites. Don’t overmix—there should still be a layer of foam on top of the batter.

Bake:
Pour the batter into the prepared pan. Bake until the top is golden brown, the cake has begun to pull away from the sides of the pan, and the center has a slight jiggle when the pan is gently shaken, about 50 minutes.

Cool and serve:
Remove the pan from the oven and set it on a wire rack until it’s cool enough to go in the fridge, about 30 minutes. Let the cake chill in the fridge for at least 1 hour before serving. You can skip chilling and serve the cake at room temperature, though it won’t slice as neatly.

Dust the top of the cake with powdered sugar, then slice it into squares. If desired, serve with fresh fruit and, for extra indulgence, a dollop of whipped cream.

Store leftover magic cake, well-covered, in the refrigerator for up to 3 days. Magic cake does not freeze well. The freezing and thawing process will affect the texture of the custard layer.

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Breakfast or Dessert? You decide 😉🤤
Let’s start from the bottom: overnight vanilla protein oats, some chocolate granola, my homemade chocolate mousse, the chia oats again with some peanut butter blended in, chocolate granola, chia oats and some chopped hazelnuts and dark chocolate on top 🙌🏼
By: instagram.com/goldfenger
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The recipe for the chia oats are:
1,5 dl coconut milk
1,5 dl oat milk
2 tbsp chia seeds
1 scoop vanilla protein powder
1 tbsp smooth peanut butter
.
Mix everything in a bowl and let it stay in the fridge overnight.
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The recipe for my homemade chocolate mousse:
2 bananas
1 avocado
2 1/2 tbsp raw cacao powder
2 tsp vanilla powder
.
Very simple, blend all the ingredients together in a foodprocessor and let it stay in the fridge overnight. (You can make this in the morning if you prefer). Then create your beautiful breakfast parfait and enjoy! (This will leave you with two portions). 💘 #madaboutfood #eatrealfood #fuelyourbody #goodmoodfood #healthyish #findyourowncontent #buzzfeedfood #huffposttaste #food52grams #eatwellbewell #eeeeeats
#Delish #zucchini #cheese #makesmeswhole #bonappetit #feedfeed #intuitiveeating #overnightoats

Try these Guacamole Onion Rings! A delicious snack to try with your friends😋🥑
By: instagram.com/buzzfeedtasty
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Ingredients for 20 rings:
3 avocados, ripe
1 lime
1 tomato, diced and drained of excess water
¼ cup fresh cilantro, chopped
2 cloves garlic, minced
1 teaspoon salt
½ teaspoon chili powder
2 yellow onions, small-medium
flour, for breading
2 eggs, beaten
2 cups panko breadcrumbs
oil, for frying
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Instructions:
In a medium mixing bowl, mash avocados with the juice of one lime. Mix in chopped tomato, cilantro, garlic, salt, and chili powder.

Cut onion into ½-inch (1 cm) slices. Carefully separate the layers into individual rings. On a wax paper–lined tray, lay out onion rings and fill each with guacamole. Place tray in freezer until solid (about one hour). Add flour, beaten eggs, and panko bread crumbs to three separate bowls. Remove frozen guacamole rings from freezer. Roll each first in flour, then egg, then bread crumbs. Coat once more in egg and a final time in bread crumbs.

In a large saucepan, heat oil to 350˚F (180˚C). Fry guacamole onion rings in batches until nicely browned on all sides.
Place on paper towel–lined plate to drain off any excess oil. Sprinkle with salt and lime juice. Serve with sour cream. Enjoy!

Try whipping up this super speedy chicken + veggie-loaded noodle stir fry! 30 min, start to finish 😍
By: instagram.com/damn_delicious
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Ingredients:
2 (3.5-ounce) packages instant ramen noodles, flavor packets discarded
1/3 cup chicken stock
1/4 cup oyster sauce
1 tablespoon rice wine vinegar
1 teaspoon Sriracha, or more, to taste
1 tablespoon canola oil
1 pound boneless, skinless chicken thighs, diced
1 1/2 cups small broccoli florets
1 cup diced sweet onion
1 cup diced red bell pepper
1 cup sliced shiitake mushrooms
3 cloves garlic, minced
1 tablespoon freshly grated ginger
2 green onions, thinly sliced
1/2 teaspoon toasted sesame seeds
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Instructions:
In a large pot of boiling water, cook ramen noodles until tender, about 3-4 minutes; rinse with cold water and drain well.

In a medium bowl, whisk together chicken stock, oyster sauce, rice wine vinegar and Sriracha.

Heat canola oil in a large skillet over medium heat. Add chicken and cook until golden and cooked through, about 4-6 minutes; set aside.

Stir in broccoli, onion, bell pepper and mushrooms until tender, about 4-5 minutes. Stir in garlic and ginger until fragrant, about 1 minute. Stir in chicken stock mixture, scraping any browned bits from the bottom of the skillet. Stir in ramen noodles and chicken until heated through and evenly coated in sauce, about 1-2 minutes. Serve immediately, garnished with green onions and sesame seeds, if desired. 🍝

Creole sausage balls 😍 Cajun twist on this classic American appetizer recipe can’t be beat! They will be a hit at all your festive parties. ⁠⠀
By: instagram.com/saltandlavendar

Ingredients:
Sausage Balls:
1 pound ground pork sausage meat
1.5 cups all-purpose baking mix
4 cups freshly grated cheddar cheese
1 teaspoon Creole Seasoning
1/4 cup milk

Remoulade Dipping Sauce:
1 cup mayo
2 tablespoons grainy or Creole mustard
1 clove garlic minced
1 tablespoon creamed horseradish
1 teaspoon Worcestershire sauce
1 teaspoon lemon juice
1/2 teaspoon Creole Seasoning
1 tablespoon fresh parsley chopped
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Instructions:
Preheat oven to 400F and move the rack to the middle position. Grease a large baking sheet (or two smaller ones - then use the top and bottom racks) with cooking spray.

Add the sausage meat, baking mix, cheddar cheese, Tony's seasoning, and milk to a large bowl. Using your hands, knead/mix it until it's well combined.

Form 1" balls and place them on the baking sheet. Bake the sausage balls for 18-20 minutes or until they're cooked through.

While the sausage balls are baking, make the remoulade sauce by combining the mayo, mustard, garlic, horseradish, Worcestershire sauce, lemon juice, Tony's seasoning, and parsley in a small bowl. Set aside until needed.

Once the sausage balls are done, let them cool for a few minutes, and then plate them and serve with the remoulade dip ❤