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Magic Custard Cake

April 25, 2015 by Maureen 50 Comments

Magic Custard Cake

A few weeks ago, my good friend Liz Posmyk posted this Magic Custard Cake that she’d seen on White on Rice Couple’s blog. When she saw their photos, she was reminded of the krémes sütemény her Hungarian mother had made for her when she was young.

I’ve seen quite a few blogs with magic custard cake and decided that I should try Lizzy’s recipe. She talks about her mother with such love and affection and every recipe of hers that I’ve made turned out so well.

Magic Custard Cake

When you make a recipe from another blogger, it’s not always straightforward. Some leave out an ingredient because they made the recipe up in their heads and then tried to remember what they’d done without remaking the recipe. Not so with this magic custard cake recipe. I arranged all the ingredients and then 1-2-3 it was in the pan and in the oven. Lizzy’s mother’s Hungarian custard cake was a real hit today.

The magic happens in the oven where the top layer is cake, the middle is custard and the bottom is umm… crusty-ish.  This recipe gave me a chance to try out my new vanilla beans from Sunshine Vanilla – a local company which imports vanilla mainly from Madagascar and Tahiti and they ship worldwide. I’ve got beans, vanilla powder and vanilla bean seeds to practice with so I needed to choose which vanilla to use. I thought about using the wonderful pure vanilla powder but I didn’t want the custard to become discoloured so went with the beans.

Magic Custard Cake

I met Sonne from Sunshine Vanilla for coffee one morning recently and she gave me some samples to play with. The aroma of the Tahitian vanilla beans is out of this world and the pods are soft and full of seeds. They were perfect for this cake.

I urge you to try this custard cake and you’ll see that I wasn’t kidding about the magic.

4.9 from 13 reviews
Magic Custard Cake
 
Print
Prep time
15 mins
Cook time
50 mins
Total time
1 hour 5 mins
 
This cake is so easy to make and magically separates into cake, custard and crust.
Author: Bizzy Lizzy's Good Things (adapted from White on Rice Couple)
Recipe type: Dessert
Cuisine: Hungarian
Serves: 8
Ingredients
  • 120 grams unsalted butter, at room temperature
  • 480 mls low fat milk
  • 1 teaspoon vanilla extract or 1 vanilla bean, scraped
  • 4 eggs, room temperature, separated
  • 130 grams icing (confectioners') sugar, sifted
  • a few drops of lemon juice or vinegar
  • 115 grams plain (all purpose) flour
  • extra icing sugar, for dusting
Instructions
  1. Preheat oven to 165 C. Grease a 20cm (8-inch) square cake tin and line it with baking parchment.
  2. Melt the butter in a small saucepan, then remove it from the heat and allow it to cool.
  3. Add the milk and vanilla in a small in a small saucepan and place on medium heat until the milk is lukewarm. Remove from the heat and set aside (the milk needs to be warm but not hot).
  4. Place the egg yolks with the icing sugar in a glass bowl and beat them with a hand mixer or rotary whisk, until the mixture is light and fluffy.
  5. Add the melted butter and stir until well combined.
  6. Fold the flour into the batter and slowly add the warm milk. Set aside.
  7. In the bowl of a stand mixer, add the egg whites and lemon juice or vinegar and beat until stiff peaks form.
  8. Fold the egg whites, a little at a time, into the batter. The mixture will be runny and that's how you want it.
  9. Pour the batter into your prepared cake tin and bake for around 50 minutes until the top of the cake is golden brown. Cover the top of the cake with a sheet of baking parchment if it is browning too quickly. You need to allow the baking time for the cake to 'set'. You will know the cake is ready to remove from the oven when there is a slight 'jiggle' when you gently shake the tin. If it's still quite runny, leave it for another ten minutes.
  10. Remove the tin from the oven and allow the cake to cool, then place the pan into the refrigerator for an hour or two. This is important as the chilling time will give it the distinct layers the opportunity to 'set'.
  11. Cut the cake into squares and dust it with icing sugar before serving. Store in an airtight container.
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Filed Under: Desserts, Recipes Tagged With: hungarian custard cake, krémes sütemény, magic custard cake

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Comments

  1. movita beaucoup says

    April 25, 2015 at 10:02 pm

    Know what would be magical? If you made some of that cake and managed to deliver it to my bedside.

    Reply
  2. SallyBR says

    April 25, 2015 at 11:21 pm

    That type of cake has been on my files to try soon FOREVER!!!!

    I am really making this once I get back home!

    Spectacular!

    Reply
  3. A_Boleyn says

    April 26, 2015 at 2:32 am

    Sounds like a great recipe. Now I just have to translate that into non-weighed/cup amounts. 🙂

    Reply
  4. Heather C says

    April 26, 2015 at 3:12 am

    Found your site last Sunday and made your biscuits last night and let me tell you, I didn’t stop eating until I had consumed four. I’m from Mississippi and have used my biscuit recipe for years and really tried yours because I thought with the honey it would be a little sweet, like a Sister Shubert brand. But you have changed the way I make biscuits. I too have been looking at the magic cake on another web site, I think now I’ll try your recipe. Thanks

    Reply
  5. Marissa | Pinch and Swirl says

    April 26, 2015 at 3:57 am

    This is dessert magic, Maureen! I seriously must try it…I wonder if it would work as cupcakes?

    Reply
  6. Rachel (Rachel's Kitchen NZ) says

    April 26, 2015 at 5:21 am

    Your magic custard cake looks wonderful – Maureen – yes, I have seen on several blogs as well and have it on my list to try sometime.

    Reply
  7. John@Kitchen Riffs says

    April 26, 2015 at 5:39 am

    Looks like magic to me! Bet it tastes like it, too. Really nice — my thanks to you, and Liz.

    Reply
  8. Tricia @ Saving room for dessert says

    April 26, 2015 at 6:07 am

    I’ve always wanted to try one of these magic cakes! This one turned out so beautiful and the fresh vanilla bean sounds great too. Happy weekend Maureen!

    Reply
  9. Veronica (Roni) says

    April 26, 2015 at 7:03 am

    Oh Maureen, it looks magic too!
    It will be perfect for the next Art Journaling workshop I am providing morning tea for.
    Plus I’ve been saving the vanilla beans I got from the plantation in Vanuatu too, so they will be perfect.
    Thanks for the idea :))

    Reply
  10. Nagi@RecipeTinEats says

    April 26, 2015 at 7:10 am

    Wow, what an amazing co-incidence, I just shared this exact cake just last week! Looks amazing 🙂

    Reply
  11. Glamorous Glutton says

    April 26, 2015 at 7:25 am

    You make this custard cake sound divine, I’m definitely going to make it for Mr Glam who’se a massive custard fan. GG

    Reply
  12. Lizzy (Good Things) says

    April 26, 2015 at 8:25 am

    Oh, nice layers, Maureen! Thanks so much for the very kind words, my friend. So very sweet of you. Now tell me, did you take to the pan with a dessert spoon, or did you take some to Rob and Joan!? 🙂 xoxox

    Reply
  13. My Kitchen Stories says

    April 26, 2015 at 9:23 am

    It’s a delicious recipe for sure Maureen. i made a chocolate one for skater a couple of weeks ago and even he liked it. Love the photos xx

    Reply
  14. Marilyn Lesniak says

    April 26, 2015 at 9:31 am

    Now that is my cup of tea!

    Reply
  15. Hotly Spiced says

    April 26, 2015 at 9:57 am

    It’s so true that Liz really does talk about her mother with a lot of affection. I love the look of this cake. I’m a big fan of custard and this looks really light and fluffy. The best vanilla pods I’ve ever had are the ones I bought when in Tahiti xx

    Reply
  16. Barbara @ Barbara Bakes says

    April 26, 2015 at 10:43 am

    I need a little magic in my life. I’m pinning this to make soon.

    Reply
  17. Roberta says

    April 26, 2015 at 1:11 pm

    Hmmmmm. My maternal grandmother immigrated to USA from Hungry. She never made this cake. Despite eating many, many, many Hungarian dishes and pastries I never had this one. My loss. I must try.

    However, had many others from creme horns to donuts and nut and poppyseed rolls, Kifli, crescents, and so much more.

    Reply
  18. The Food Sage says

    April 26, 2015 at 5:35 pm

    I’m urged … but unfortunately I don’t have an oven until the kitchen renovations are completed. So Lizzy’s recipe – and I agree with you, they’re always reliably lovely – has joined the “to cook” list, which is growing by the day. Thanks for your lovely write-up x

    Reply
  19. Krista says

    April 26, 2015 at 6:16 pm

    It’s always such a thrill when a new recipe turns out. 🙂 This cake looks lovely.

    Reply
  20. Joanne T Ferguson says

    April 26, 2015 at 7:02 pm

    This looks magically delicious Maureen and wish I could try this right now with my coffee!

    Reply
  21. Ramona says

    April 26, 2015 at 11:01 pm

    Bookmarking!! I have so much to learn when it comes to the world of baking and this magic custard cake looks like a must try! 🙂

    Reply
  22. Sara | Belly Rumbles says

    April 26, 2015 at 11:36 pm

    Looks really delicious and a fun one to make with kids. Fun result.

    Reply
  23. Jenny @ Ichigo Shortcake says

    April 27, 2015 at 1:01 am

    That cake looks absolutely amazing. I believe you that it’s magical. 😉

    Reply
  24. Jean | DelightfulRepast.com says

    April 27, 2015 at 1:22 am

    I’m going to check out Lizzy’s blog now, Maureen, thanks! This looks lovely. I just made an 8-inch square cake last week, one of my grandmother’s, and will probably post it this week. I love recipes with a family connection. AND I love custard, so I really need to make this one!

    Reply
  25. Lea Ann (Cooking On The Ranch) says

    April 27, 2015 at 1:49 am

    I’ve never heard of Magic Custard Cake, but must make it soon. Such a custard fan!!!!! Pinned.

    Reply
  26. April J Harris says

    April 27, 2015 at 4:36 am

    I have heard of this recipe too but I have never tried it. Your Magic Custard Cake looks so good – I’m pinning it to try soon 🙂

    Reply
  27. Emma @ Bake Then Eat says

    April 27, 2015 at 5:21 am

    It certainly looks magic, I could fair go a slice right now with my coffee!

    Reply
  28. Mary Frances says

    April 27, 2015 at 8:38 am

    Wow Maureen – this sounds SO good. You know I’m not much of a sweet person but I think I’ll try this next Sunday when the kids come to dinner. And of course, I LOVE magical things…!!

    Reply
  29. Lorraine @ Not Quite Nigella says

    April 27, 2015 at 10:19 am

    A reader sent me a chocolate version months ago and I’ve been meaning to try it! Perhaps I should this weekend! Your version looks great 😀

    Reply
  30. Abbe @ This is How I Cook says

    April 27, 2015 at 2:38 pm

    You remind me that I’ve been wanting to try this. I saw a chocolate version that I think I stowed somewhere. Must find the reason to bake it. Well. who needs a reason?

    Reply
  31. Claire @ Claire K Creations says

    April 27, 2015 at 4:41 pm

    Maureen all that vanilla talk and I swear I can smell vanilla just looking at your photos. I can’t believe it separates out like that! I will definitely have to give this one a go.

    Reply
  32. Bam's Kitchen says

    April 27, 2015 at 6:16 pm

    So good! So easy! I must give this recipe a try. I love when recipes come together just as planned. I see you say 8 servings. Would that be 8 petite servings or 4 regular? Okay lets get down to the real question, should I double the recipe because I have teenage boys? LOL I know if I have to ask… then I better.. wishing you a super Monday. BAM

    Reply
  33. Sugar et al. says

    April 27, 2015 at 6:25 pm

    Wow! This is gorgeous! I first saw the magic custard cake on The White on Rice Couple’s blog and have had this on my to-make list since then. Your post makes it irresistible and I wish I could just grab one of those neat slices from the screen.

    Reply
  34. Oana says

    April 28, 2015 at 6:44 am

    Oh gotta love the magic custard cake, it looks great. I’ve made it countless times but never managed to capture it in a good photo – it just disappears. And I’ve seen so many variations – with chocolate, coffee, hazelnuts – just have to love the versatility of this cake!

    Reply
  35. Anna @ shenANNAgans says

    April 28, 2015 at 11:06 am

    Do you home deliver? I’m not feeling great today, but reckon this magic fueled custard cake would brighten my life right up. 🙂

    Reply
  36. Laura (Tutti Dolci) says

    April 28, 2015 at 4:03 pm

    I just live the layers, I’m dying to try this cake!

    Reply
  37. RunninSrilankan Shashi says

    April 29, 2015 at 5:15 am

    My mind is blown – all three layers are baked at once???? Wow!!!

    Reply
  38. Raymund says

    April 29, 2015 at 6:02 am

    Honestly can I have some of those, my coffee right now is sad without a partner 🙂

    Reply
  39. gloria says

    April 29, 2015 at 7:59 am

    look absolutely beautiful!

    Reply
  40. Hannah says

    April 29, 2015 at 11:43 am

    I’ve been meaning to make this for ages but I always default to my Impossible Pie because I don’t have an electric mixer and my one is just stir and bake 😛

    Reply
  41. Sherry from sherryspickings says

    April 29, 2015 at 6:45 pm

    This sounds so wonderful. Anything with vanilla is fine by me! I like to buy north qld beans; so nice to use something fairly local:)

    Reply
  42. Sherry from sherryspickings says

    April 29, 2015 at 6:48 pm

    Ooh my comment disappeared. This sounds so Delish. Must try!

    Reply
  43. sherry from sherrys pickings says

    April 29, 2015 at 6:59 pm

    right – third try at a a comment! i don’t know where they are going.:) delish cake. can’t wait to try making it.

    Reply
  44. Emma says

    April 29, 2015 at 9:28 pm

    I want to make this to see the magic happen! It looks beautiful (I love a simple cake with no icing).

    Reply
  45. Suzanne says

    May 1, 2015 at 8:06 pm

    I saw the title of your blog post in Bloglovin and just had to check out this cake. That is fascinating how it separates into the 3 parts. I love custard with anything – almost more than cream.

    Reply
  46. mira says

    May 2, 2015 at 7:43 am

    Looks awesome Maureen! I’ve wanted to try this recipe for a while now 🙂 Will definitely do 🙂 Pinned!

    Reply
  47. Thalia @ butter and brioche says

    May 2, 2015 at 1:25 pm

    I’ve always wanted to try making a magic custard cake as I love the perfect gradient layers. This looks so delicious Maureen and I love the bright photography & styling!

    Reply
  48. The Ninja Baker says

    May 3, 2015 at 9:47 am

    Thank you for sharing the magic, Maureen! Happy to have this recipe in my arsenal for my June reunion with my presently Brazil, formerly Hungarian resident relatives. Lucky you to be the recipient of vanilla beans…they always amp up the elegance factor, don’t you think?

    Reply
  49. Ella-HomeCookingAdventure says

    May 8, 2015 at 3:42 pm

    Oh.. it turned wonderful for you. I know this cake so well, my mom used to make us all the time. We called it a “a smart kremes” back then. I should do it again… it tastes lovely.

    Reply

Trackbacks

  1. Magic Custard Cake from Orgasmicchef - Yum Goggle says:
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