Three-Layer Magic Coffee Cake is a delicious and aromatic variation of the vanilla cake of the same name. A simple recipe accessible to everyone, it's made with a single dough baked in the oven. As if by magic, after a suitable resting time in the refrigerator, it transforms into a dessert composed of three layers of different consistencies: the first, soft and fragrant, resembles a sponge cake; the second, soft and melting, a flan; and the last, denser and buttery, a delicious pudding.
To serve, simply whisk the egg yolks and granulated sugar together, then add the melted butter, sifted flour, warm instant coffee, room-temperature milk, and egg whites, semi-whipped with an electric whisk, to the light and fluffy mixture. Pour the mixture into a 22 cm square pan lined with parchment paper. Once baked in a conventional oven at 150°C (300°F) for about 80 minutes, all you have to do is refrigerate the cake for 4 hours to allow it to firm up and form into the perfect layers. The result is a fragrant and surprising dessert, perfect for finishing off a lunch with guests or enjoying for breakfast or as a snack with a cup of hot milk.
How to Serve Magic Coffee Cake
Excellent served with a dusting of powdered sugar, the magic cake can also be garnished with melted chocolate drizzles or Chantilly cream puffs. If you want to enjoy it as an after-dinner treat, you can use decaffeinated coffee or barley.
Ingredients
How to Make Three-Layer Magic Coffee Cake
Break the eggs, separate the whites from the yolks and, using a pair of electric whisks, beat the latter with the granulated sugar.
Break the eggs, separate the whites from the yolks and, using a pair of electric whisks, beat the latter with the granulated sugar.
Add the warm melted butter to the light and frothy mixture obtained and continue to mix.
Add the warm melted butter to the light and frothy mixture obtained and continue to mix.
Gradually incorporate the sifted flour.
Gradually incorporate the sifted flour.
Pour the warm instant coffee and mix well.
Pour the warm instant coffee and mix well.
It ends with milk.
It ends with milk.
Mix carefully until you obtain a smooth and homogeneous mixture.
Mix carefully until you obtain a smooth and homogeneous mixture.
In a separate bowl, whisk the egg whites until stiff.
In a separate bowl, whisk the egg whites until stiff.
Transfer the whipped egg whites into the bowl with the prepared mixture and mix gently with a spatula so as not to disassemble the mixture.
Transfer the whipped egg whites into the bowl with the prepared mixture and mix gently with a spatula so as not to disassemble the mixture.
Butter a 22cm square baking pan and line it with baking paper.
Butter a 22cm square baking pan and line it with baking paper.
Pour the coffee mixture inside. Bake in a preheated oven at 150°C (300°F), on the middle shelf, for about 80 minutes. Remove the cake from the oven and let it cool to room temperature, then refrigerate for 4 hours.
Pour the coffee mixture inside. Bake in a preheated oven at 150°C (300°F), on the middle shelf, for about 80 minutes. Remove the cake from the oven and let it cool to room temperature, then refrigerate for 4 hours.
Once the resting time has elapsed, turn the cake out onto a tray and smooth the edges with a very sharp knife, so as to make the 3 layers with different consistencies more visible: you can dip the scraps in a cup of hot milk for breakfast.
Once the resting time has elapsed, turn the cake out onto a tray and smooth the edges with a very sharp knife, so as to make the 3 layers with different consistencies more visible: you can dip the scraps in a cup of hot milk for breakfast.
Cut the cake into regular squares.
Cut the cake into regular squares.
Transfer the cake to a serving plate and sprinkle the surface with a little icing sugar.
Transfer the cake to a serving plate and sprinkle the surface with a little icing sugar.
Distribute the magic coffee cake on the dessert plates, bring to the table and serve. Enjoy!
Distribute the magic coffee cake on the dessert plates, bring to the table and serve. Enjoy!
Storage Instructions
The magic coffee cake can be stored in the refrigerator, in an airtight container or covered with cling film, for up to 3 days.
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