Gâteau magique à la vanille

65 mins
Serves 1
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Directions

  1. 1Melt the butter in the microwave, and reserve it.
  2. 2Melt the butter in the microwave, and reserve it.
  3. 3Melt the butter in the microwave, and reserve it.
  4. 4Separate the egg whites from the egg yolks.
  5. 5Separate the egg whites from the egg yolks.
  6. 6Separate the egg whites from the egg yolks.
  7. 7Add the sugar to the egg yolks and whisk until the mixture whitens.
  8. 8Add the sugar to the egg yolks and whisk until the mixture whitens.
  9. 9Add the sugar to the egg yolks and whisk until the mixture whitens.
  10. 10Add the vanilla extract and the rum, and mix well.
  11. 11Add the vanilla extract and the rum, and mix well.
  12. 12Add the vanilla extract and the rum, and mix well.
  13. 13Add the melted butter all at once, and whisk vigorously.
  14. 14Add the melted butter all at once, and whisk vigorously.
  15. 15Add the melted butter all at once, and whisk vigorously.
  16. 16Add the flour all at once, and mix from the center to the outside of the bowl.
  17. 17Add the flour all at once, and mix from the center to the outside of the bowl.
  18. 18Add the flour all at once, and mix from the center to the outside of the bowl.
  19. 19Add the milk in two parts, mixing delicately in between.
  20. 20Add the milk in two parts, mixing delicately in between.
  21. 21Add the milk in two parts, mixing delicately in between.
  22. 22Add a pinch of salt to the egg whites, and whisk until stiff peaks form.
  23. 23Add a pinch of salt to the egg whites, and whisk until stiff peaks form.
  24. 24Add a pinch of salt to the egg whites, and whisk until stiff peaks form.
  25. 25Add a quarter of the egg whites to the first mixture, and mix roughly to loosen it.
  26. 26Add a quarter of the egg whites to the first mixture, and mix roughly to loosen it.
  27. 27Add a quarter of the egg whites to the first mixture, and mix roughly to loosen it.
  28. 28Incorporate the remaining egg whites delicately, using a spatula.
  29. 29Incorporate the remaining egg whites delicately, using a spatula.
  30. 30Incorporate the remaining egg whites delicately, using a spatula.
  31. 31Pour the preparation in a buttered and floured 22cm plate.
  32. 32Pour the preparation in a buttered and floured 22cm plate.
  33. 33Pour the preparation in a buttered and floured 22cm plate.
  34. 34Cook in a preheated oven at 160°C for about 50 minutes.
  35. 35Cook in a preheated oven at 160°C for about 50 minutes.
  36. 36Cook in a preheated oven at 160°C for about 50 minutes.

Ingredients

  • 130 gr farine
  • 130 gr farine
  • 130 gr farine
  • 125 gr beurre
  • 125 gr beurre
  • 125 gr beurre
  • 50 cl lait
  • 50 cl lait
  • 50 cl lait
  • 125 gr sucre
  • 125 gr sucre
  • 125 gr sucre
  • 4 oeufs
  • 4 oeufs
  • 4 oeufs
  • 1 cuillère à soupe arôme de vanille
  • 1 cuillère à soupe arôme de vanille
  • 1 cuillère à soupe arôme de vanille
  • 1 cuillère à soupe Rhum
  • 1 cuillère à soupe Rhum
  • 1 cuillère à soupe Rhum

Equipment

microwavebowlswhiskmixerspatula

Tips

  • Rum is optional but it will improve the taste.
  • After a little rest in the fridge, it will be even better and can be enjoyed without hunger when it is cold.