Smart Cake

One afternoon when I didn't feel like going out and wanted something sweet made from simple ingredients, I turned to the smart cake. I got the recipe from a few friends, slightly adapted based on what I had on hand, and got to work. My gas oven isn't very precise, so the cake came out with a slightly thicker top layer, but that didn't bother me. In the end, everything came together correctly, and the taste was good.

Quick Info

Total time: about 1 hour and 20 minutes
Preparation time: 20-30 minutes
Baking time: 1 hour (or 45-50 minutes if you have a more efficient electric oven)
Servings: 12-16, depending on how you cut it
Difficulty: easy to medium
Recipe type: homemade dessert

Ingredients

1 liter of milk
8 eggs
200 g butter
225 g flour
2 tablespoons rose water (or plain water, as preferred)
150 g sugar
3 packets of vanilla sugar
Vanilla essence

Preparation method

1. Start with the butter. Put the 200 grams in a small saucepan and melt it over low heat. Once melted completely, let it cool down, even for ten minutes on a balcony or windowsill.

2. In a large bowl, place the yolks of the 8 eggs. Add the sugar, vanilla sugar, vanilla essence, and rose water (or plain water if you don't have or don't like the aroma). Mix with a mixer until you get a smooth and light-colored cream.

3. Pour the melted and cooled butter over the yolks. Mix again just until incorporated.

4. Add the flour, mix briefly, then add the milk (directly, it doesn't need to be heated), all at once or gradually, as it's easier for you. Mix with a mixer on low speed until the mixture becomes liquid and lump-free. It's normal for it to be very fluid, almost like a thinner pancake batter.

5. Set the bowl aside and beat the egg whites. In a clean bowl, place the 8 egg whites with a pinch of salt. Beat them with a mixer until stiff peaks form.

6. Now combine the two mixtures. Pour the egg white foam over the liquid yolk and milk mixture. Mix with a spatula or large spoon, using gentle movements, just enough to eliminate large clumps of foam, but do not let it deflate completely. The mixture will remain airy and quite liquid.

7. Line a larger rectangular baking dish with parchment paper. Pour the mixture into the dish. Don't be alarmed if it's very liquid; that's how it should be.

8. Place the dish on the top rack of the oven. Bake the cake at medium heat without opening the oven in the first 40 minutes. If you have a gas oven, you may need to slightly adjust the intensity to prevent it from burning on top. Baking takes about 1 hour. If you have a better electric oven, check after 45-50 minutes.

9. When it's done, the cake will have three layers: a thin base at the bottom, a cream layer in the middle, and a sponge layer on top. Let it cool completely in the dish, then dust with sugar.

Why I make this recipe often

Because it doesn't require complicated techniques or expensive ingredients. It's made from what I usually have at home. It's filling, lasts a few days, and works well for dessert or with coffee or as a snack.

Tips and variations

Tips

- Beat the egg whites only after you have finished the other steps, so they don’t deflate in the meantime.
- Don’t overmix after adding the egg whites.
- If the oven bakes too hard on top or bottom, place an empty tray under the cake.
- Don't open the oven at the beginning; otherwise, you risk not forming the layers.

Substitutions

- Rose water can be omitted or replaced with plain water.
- Vanilla sugar can be replaced with vanilla essence or even vanilla seeds if you have them.

Variations

- You can add lemon or orange zest for a different flavor.
- For a different note, you can add a little rum, but not too much so it doesn't overpower the main aroma.

Serving ideas

- The cake is cut cold with a thin knife.
- You can serve it plain, dusted with sugar, or with fresh fruit on the side.
- It also goes well with a fruit sauce or a thin jam if you like.

Frequently Asked Questions

1. Why didn’t the layers form in the cake?
Usually due to the temperature being too high or too low, or if the egg whites were overmixed with the rest. The mixture needs to remain airy.

2. Can it be made in a smaller dish?
Yes, but it will come out taller and may take longer to bake. It’s best to check the center with a toothpick.

3. How do I know when the cake is done?
It should be golden brown on top but slightly wobbly in the middle. When it cools, it will firm up.

4. Can I use plant-based milk?
I haven't tried, but the texture might change. It's safest with cow's milk.

5. What do I do if it cracked on top?
It's not a problem. It can happen due to the temperature. The taste and texture inside remain good.

Nutritional values

Approximately, one serving of smart cake (if you cut 16 pieces from a large dish) has around 180-200 kcal. Of these, about 9 g come from fats, 17-20 g from carbohydrates, and approximately 6-7 g of protein. Values may vary slightly depending on the size of the eggs and how much sugar you use.

Storage and reheating

The cake keeps well in the fridge, covered, for 2-3 days. It's better cold or at room temperature. I don’t recommend reheating it, as the layers may become too soft. If you make more, cut it and store the pieces in airtight containers.

 Ingredients: I used: 1 liter of milk, 8 eggs, 200 grams of butter, 225 grams of flour, 2 tablespoons of rose water (the original recipe uses plain water), 150 grams of sugar, 3 packets of vanilla sugar, vanilla essence.

 Tags:  smart cake