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 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. 🍝

This creamy garlic shrimp recipe with sun-dried tomatoes, spinach, and basil is rich, decadent, and ready in about 15 minutes! Great served over pasta or mashed potatoes 😋
By: instagram.com/saltandlavender

Ingredients:
1 pound shrimp (I used 31-40 count size) thawed & peeled
2 tablespoons butter
1 teaspoon flour
4-5 cloves garlic minced
1 cup heavy/whipping cream
1/2 teaspoon lemon juice
2 dashes Italian seasoning
1/4 cup sun-dried tomatoes chopped or julienned
1 cup (packed) fresh baby spinach
Handful fresh basil cut into thin strips
Salt & pepper to taste

Instructions:
Melt the butter on medium-high heat in a large skillet. Add the flour and cook for about a minute, stirring until smooth. Add the garlic and cook for about 30 seconds or until fragrant.

Stir in the cream, lemon juice, Italian seasoning, and sun-dried tomatoes. Simmer for 2 minutes. Reduce heat if it's bubbling too much.
Add the shrimp and cook for around 5 minutes or until they're cooked through and the sauce is slightly thickened, taking care not to overcook them.
Add the spinach and basil and cook for another 2 minutes. Season with salt & pepper as needed. Serve immediately. I like to squeeze extra lemon juice over top when serving (up to you). You could also grate some fresh parmesan over top if you wish