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Smart cake. “Smart” cake (recipe) Smart cake

Smart cake is very popular due to its perfect texture; when baked, it seems to be divided into three layers. Delicate sponge cake, custard and delicate soufflé. Smart cake is also called “Magic cake” for the same property of being divided into three layers when baking.

Today we will tell you the simplest recipe for Smart Cake (step by step recipe with photos) so that you can understand how to prepare it. The results after baking the Smart Cake are very impressive, and you don't have to spend a lot of effort to prepare it.

Before preparing the Smart Cake recipe with photos step by step, we want to tell you the secrets of success so that you can definitely make a Smart Cake:

The most important factor in the smart cake recipe is to beat the egg yolks and sugar well until light and thick.
The second factor is well-beaten egg whites (the mixing bowl and mixer must be clean and without a single drop of water/egg yolk, otherwise the whites will not whip!)
The whites should be whipped to stiff peaks. It is best to beat the egg whites at medium speed, then the likelihood that you will beat them is very small.
Fold the egg whites into the dough very gently, stirring with a spatula, so as not to interrupt the airiness of the whites.

If you follow these simple rules when baking a smart cake, you will definitely succeed! 🙂

Ingredients: Smart cake (recipe with photos step by step)

Egg yolks - 4 pcs.
Egg whites - 4 pcs.
Warm milk - 500 ml
Melted butter (chilled) - 125 g
Powdered sugar - 140 g
Zest of half a lemon
Wheat flour - 112 g
Vanilla extract or vanilla sugar - 1 tsp.

Cooking method: Smart cake (recipe with photos step by step)

Set the oven to preheat to 180C. Grease a square baking dish 20 cm x 20 cm with butter and then cover with parchment, it is advisable that the edges of the baking paper stick out a little on top to make it easier to remove the smart cake from the mold.
Beat the egg yolks with powdered sugar and vanilla extract or vanilla sugar until light and thick. Add the lemon zest, cooled melted butter and start beating again with the mixer at medium speed until smooth.
Gradually add warm milk into the mixture and continue whisking until all the milk has been added. If you are not reading this recipe on the tasty recipes website, then it was blatantly stolen without even reading it. Sift the wheat flour over this mass and beat at low or medium speed until smooth.
Thoroughly wash the egg white mixing bowl and mixer beaters and wipe them dry. Begin beating the egg whites with a pinch of salt until stiff peaks form. Beat the whites with a mixer at medium speed so as not to beat the whites. Gently fold the egg whites into the dough and stir with a spatula using raking movements from top to bottom until smooth.
Evenly distribute the smart cake dough into the prepared baking dish and bake for 10 minutes in the oven at 180C. While baking the smart cake, do not open the oven door; bake the smart cake at 160 C for another 50 minutes or until done. Determine the degree of readiness using a toothpick.
Remove the smart cake from the oven and cool in the pan. Next, cover with cling film and put in the refrigerator for 3 hours or overnight. Next, take out and cut the smart cake into equal pieces. If desired, sprinkle with powdered sugar.
This clever cake can be decorated with whipped cream and grapes. Grapes can be rolled in sugar or powdered sugar. Serve the smart cake to the table and enjoy the magic! 🙂

Smart cake - recipe

Ingredients

Milk: 500 milliliters, (warm)
Chicken eggs: 4 pieces
Butter: 125 grams
Sugar: 125 grams
Flour: 120 grams
Vanilla sugar: 15 grams
Cinnamon powder: 1/2 teaspoon
powdered sugar: small amount

Instructions

Separate the whites from the yolks.
Grind the yolks with sugar and vanilla sugar.
Melt the butter, cool slightly and add to the yolks. Mix.
Sift the flour and cinnamon through a sieve into the mixture.
Mix the dough.
Add warm milk and continue kneading.
Beat the egg whites with a pinch of salt until stiff peaks form.
Add the whipped whites in parts to the mixture with the yolks, gently mix until smooth.
Grease the mold with butter and pour the dough into it.
Bake in a preheated oven at 160C for 45-60 minutes.
If the edges are stuck, separate them using a knife.
Cut into pieces, sprinkle with powdered sugar and serve.

4 eggs
125 g butter
0.5 l milk
120 g flour
145 g sugar
1 packet vanilla sugar
30 ml water (required!)

How to cook Smart Cake:

1. Melt the butter in a water bath. Let it cool slightly. In the meantime, let's move on to the rest of the ingredients.

2. Divide the eggs into whites and yolks. First you need to beat the whites. Beat with a pinch of salt into a stiff foam that does not fall out of the bowl (when you turn it upside down to check).

3. Using the same whisk that beat the whites, continue to beat the yolks with sugar (add sugar in parts). At the end, add vanillin or vanilla sugar and a spoonful of water at room temperature.

4.Now pour the oil into the beaten yolks and beat again together with the oil.

5.Prishe turn of flour. Be sure to sift it. Add the flour not all at once, but in parts, beating with a mixer after each new portion.

6. Pour in half the milk, beat well again, then add the rest of the milk and beat again. You should end up with a batter that resembles pancake batter. But that is not all!

7.The last ingredient is to add the whipped whites, this must be done very carefully. Do not just beat the spoon in a circle, you need to rotate the spoon from top to bottom so that the whites do not settle. Stir, but without fanaticism, pieces of whites will remain floating, not all will dissolve in the batter - this is normal.

8.Finally, you can pour the dough into the mold; it should not be separable due to the liquid dough (so that it does not leak out). Grease the mold with butter and rub in flour. We will place it in a preheated oven.

9.Bake this delicious delicacy at a temperature of 175 degrees for 45 - 60 minutes, depending on your oven. There should be a dark golden crust on top, and the pie itself should be slightly jiggly. We take it out of the oven and do not rush to cut it right away, the “smart cake” must cool properly, this will take about an hour. Then, for beauty, our cake can (but not necessarily) be sprinkled with powdered sugar through a sieve. As a result, we get a magical, delicate dessert. The middle doesn’t seem to be baked, but that’s how it should be, it’s like cream in a sponge cake. Very original and tasty!

All the ingredients are mixed, a very thin dough is obtained, but in the oven it “smartly” separates into layers: and you get a cake with cream in the middle. Segregation occurs due to the different fat content of the components.) Required (for a 20x20cm mold) 4 eggs 125 g butter 500 ml warm milk 115 g flour 150 g sugar 0.5-1 level tsp vanilla 1 tbsp water

Preparation:

Separate whites from yolks
Beat egg whites with a pinch of salt until stiff peaks form.
Beat the yolks with sugar, vanillin and water
Melt the butter and cool slightly
pour the cooled butter into the yolks and beat
Add flour in 3 additions, beating thoroughly each time.
Pour in half the milk, whisk thoroughly, then the remaining milk and whisk again.
Gently fold in the egg whites, moving from top to bottom. Grease the mold with butter and sprinkle with flour (the mold must be ONE-piece!).

Pour in the batter (the batter will be even thinner than for pancakes). Place in the oven at 175C for 40 minutes - 1 hour 20 minutes. Some will need less time, others more time, it all depends on the oven.

Focus on appearance: the top should be nicely browned and the contents should ripple just slightly. Cool completely. Dust with powdered sugar and cut into portions

SMART CAKE

Let's move on to the instructions:

We do not beat the dough.
When the whites have been added, stir gently without rushing. Don’t be embarrassed by small lumps of protein if they suddenly float on top.
You can't cut the cakes while they're hot - they'll fall off.
After turning off the oven after 1.5 hours, let it stand there, do not remove it immediately.
To correctly measure the quantity of products, use the TABLE OF MEASURES

Products for sponge cake:

Margarine - 1 pack (250 g)
Flour - 225 gr
Chicken eggs - 8 pcs
Warm milk - 1 l
Water - 2 tbsp. spoons (can be replaced with orange juice)
Vanilla sugar - 1 sachet (11 g)
Granulated sugar - 300 g (a little less is possible)
Powdered sugar - for sprinkling

Making Smart Sponge Cake:

Separate the whites from the yolks.
Melt margarine and cool
Beat the whites into a stable foam
Beat sugar, yolks, vanilla sugar and water with a mixer
Add margarine (fully cooled) to the yolk mass and mix thoroughly
Add flour little by little, in 2-3 additions, and stir until smooth, without lumps.
Pour 1/2 part of the milk into the resulting mass, stir and add the remaining milk.
Now, in 2-3 additions, add the whipped whites - mix after each addition using a whisk.
The dough should be very liquid, like thin pancakes.
Grease the mold (size 35 x 25) and sprinkle with flour. Avoid the springform pan when preparing sponge cake - it will leak! The sides are about 5 cm high.
Place in the oven for 1 hour 20 minutes - temperature 170 degrees.
Cool the finished cake and put it in the refrigerator (overnight), it will be tastier. But you don’t have to put it in the cold, but just cool it well.
Then cut into squares and sprinkle with powdered sugar. Bon appetit!

In order for the whites to whip into a stable foam and not fall off, they must be beaten cold.
Do NOT beat egg whites in a metal bowl!!! Glass, plastic and only dry and clean dishes!!!
Make sure that no yolk gets into the whites, not even one drop!!! The same goes for water. Otherwise you won't be able to beat it well.
Start beating the whites at low speed of the mixer, and when it is saturated with air, increase the speed! Properly whipped egg whites do not fall out even if the cup containing it is completely turned over!
There is also a secret of confectioners - before whipping the egg whites, add salt to it on the tip of a knife, then the process will be faster and easier!
These tips also apply to the protein you add to the biscuit; the fluffiness of the dough depends on it!
Margarine in baking can be replaced with butter.
The cream in the cake forms itself, which is why its name is “smart” - it will do half the work for you, the main thing is not to deviate from the recipe.

We list a number of reasons why the cake may not turn out:

Protein not whipped to stiff peaks,
Then it was mixed into the dough incorrectly,
The dough must be immediately poured into the mold and immediately placed in a preheated oven; the oven cannot be opened during baking - the cake, like the sponge cake, will immediately settle; bake at a maximum of 170 degrees, no higher.
Cool only in the mold until it cools completely and only then cut into pieces.

Let's start with the fact that there are various methods of preparation and recipes for smart cakes. You can make smart cake the traditional way (in the oven). We will consider a recipe for a smart cake for a multicooker.

To make a smart cake in a slow cooker, we need:

100 grams butter
4 chicken eggs
1 cup sugar
A little vanilla
1 tablespoon water
1 cup flour
2 ½ glasses of milk.

Cooking method:

First, let's prepare the dough for the smart cake. Separately, beat the whites with a mixer. Until fluffy foam forms. In another bowl, mix the egg yolks with sugar and vanilla. Add water and melted butter. Stir. Pour in the warmed milk. Next, we begin to gradually introduce flour into the dough, stirring. At the very end, add whipped cream.

The dough for a smart cake should turn out to be quite liquid.

Pour the finished dough into the multicooker bowl. Set the “Baking” mode. Cook the smart cake in a slow cooker for 60 minutes.

Cut the finished smart cake into pieces. We decorate according to our wishes. As decoration you can use preserves, marmalade, marmalade, coconut shavings. Grated chocolate, whipped cream, etc.

You can bake a smart cake in the oven in the same way. To do this, we prepare dough for a smart cake. Pour the dough into the baking form. Place in an oven preheated to 170 degrees Celsius. We bake the smart cake for 90 minutes.

1 glass = 250 ml.

For the test:

4 eggs – I took 3 large ones
0.5 l (2 cups) warm milk (maximum fat content 3.2%)
150 g of sugar is approximately 150 ml of fine sugar
115 g of flour is approximately 170-175 ml
125 g butter (82.5%)
1 tablespoon (15 ml) water
10-15 g vanilla sugar
0.3-0.5 teaspoon of salt – for proteins

Besides:

mixer and whisk
one-piece mold with high sides (mine is 20x20 cm)
baking tray with high sides 25x35cm for a water bath
powdered sugar for sprinkling - optional

Preparation:

To bake the cake, prepare a one-piece pan, lining it with a frame of baking paper. I took a mold 20x20 cm, the height of the frame is about 10 cm. The finished cake is 4 cm high, just the height of the mold.

You will need to bake in a water bath, so you need to prepare another form b O a larger size for water (I took a baking sheet with high sides 25x35cm).

Use the mixer only at certain stages; its speed (as recommended by the author) is low. At the very final stage, when adding whipped whites, use a spatula (spoon) or a hand whisk, but do not beat the mass, but only gently stir it from bottom to top.

Prepare, measure, all products. Maintain proportions.

The original calls for 4 eggs per half serving. I reduced their number by taking 3 large, selected eggs. In the first version I took 4 large eggs, as a result I got a more intense egg taste and O greater density of the cake. This was my first mistake.

This time I used butter instead of margarine. Melt the butter, but do not bring to a boil. Set aside to cool.

Heat the milk until warm (to a temperature slightly above body temperature).

Separate the whites from the yolks. Place the whites in the refrigerator.

Place the yolks, vanilla sugar, sugar and water in a container (I took a large plastic mug with divisions). Beat with a mixer (at medium speed) until white. Then add melted butter and beat again with a mixer. Add the sifted flour in small portions, simply stirring with the whisk of the mixer turned off. Then mix at low speed until smooth.

Now you need to add warm milk. In the first version, I took a mixture of 20% cream with the addition of 6% milk to a volume of 500 ml. This was my biggest mistake.

I quote: Oksana (Plamya) writes: “I’m sure the cream is to blame. We use milk with a maximum fat content of 3.2%, and cream with a minimum fat content of 10%. It turns out that with cream the principle of the cake “mind” is violated: it cannot correctly separate everything according to fat content.”

Therefore, the milk took 3.2% fat content. Gradually add milk, stirring the mixture with a mixer at low speed. You no longer need a mixer for the dough.

Wash the mixer whisk and wipe dry; It is simply necessary for whipping egg whites.

Turn on the oven at 160-170 degrees. Place on a regular oven tray

Now you need to beat the whites. According to the author's advice, you need to beat the whites in a non-metallic bowl. This is what I did in the first option. This time I did it differently. Beat the egg whites in a metal bowl. Once again, very detailed about whipped egg whites.” I quote: “... we use copper, glass or metal utensils for whipping egg whites.” Thanks her! I liked this method better; the whites really whip up easily. Beat the whites with salt until stiff peaks form.

Place the whipped whites on the dough in parts and carefully mix the mixture with a hand whisk or spoon (spatula) from bottom to top. Do not beat the dough and do not try to achieve homogeneity: lumps from the protein, and light foam on the surface should not be confusing. The dough turns out to be liquid, but at the same time very airy, with a slight foam on top. Pour the batter into the prepared pan.

Place in a preheated oven at 160-170 degrees in a baking tray with water. Temperatures indicated are for an electric oven (as recommended by the author). Bake for approximately 1 hour.

Do not open the oven during baking! Allow to cool completely in the oven (as recommended by the author).

In the first version, I baked at 180 degrees for an hour and without a water bath. This was my next mistake: the cake was slightly dry, although later the moisture leveled out in the refrigerator. I looked at the condition of the pie crust, but it could have been taken out of the oven earlier (can be seen by the crust being too dark).

This time I also checked the readiness by the condition of the top of the cake. Therefore, until the top was golden brown, the cake was baked for 45 minutes, and then stood in the turned off oven for about half an hour. The baking sheet with the hot cake was taken out of the oven and cooled on the table. The result: a very delicate sponge cake with no egg smell.

Then place the cake pan on the refrigerator shelf for 1 hour. Cut into pieces. Here it is “correct” and a very smart cake, divided into three layers.

Bon appetit!

Video: Smart cake

“Smart cake” is a very original and at the same time easy-to-prepare dessert. It has a delicate texture and a pleasant vanilla taste. The process of preparing other cakes takes a lot of time and labor, because you need to make at least a dough base and cream. With Smart Cake it's different. During the baking process, it itself is divided into base, soufflé and cream. The result is a magical dessert with a delicate taste.

Description of dessert

Why is the cake called “Smart”? In order to prepare this dessert, you need to make one dough from all the necessary ingredients. Next comes the time for magic. During the baking process, this homogeneous mass will itself be divided into three components:

biscuit base;
custard;
vanilla souffle.

Segregation occurs due to the fact that the dough components have different fat contents. The result is a delicious cake with cream filling, which can be served instead of a birthday cake.

Necessary ingredients for the classic Smart Cake

butter - 125 g;
chicken egg - 4 pcs.;
milk - 500 ml;
water - 1 tablespoon;
flour - 110-120 g;
sugar - 150 g;
vanilla sugar - 6 g;
powdered sugar for decoration.

“Smart cake”: recipe with photo

By following the tips presented below step by step, the hostess will definitely achieve a positive result in preparing a magical dessert. Important! The ratio of layers in a cake is affected by the fat content of its components, the height of the mold, the cooking method, etc.

Step one

Place the butter in a saucepan, after cutting it into pieces. Place the bowl over medium heat and stir the contents constantly. After the oil becomes liquid, you need to remove the pan from the heat and place it in a cool place so that the component cools.

Step two

Separate the yolks from the whites.

Step three

Beat the whites with a mixer, first at medium speed for 15 minutes. Then the intensity of the revolutions needs to be increased and the process continued. You need to beat the whites until they turn into a stable white foam, which should not flow down the walls when turning the dishes. Set aside.

Step four

Beat the egg yolks, sugar, water and vanilla sugar with a mixer until the grains are completely dissolved.

Step five

Pour melted, cooled butter into the resulting mass. Beat with a mixer. Then add flour one tablespoon at a time, continuously whisking with a mixer at minimum speed. After adding flour, the dough should have a creamy structure without lumps. Next, add milk to the dough, which should be warm. You need to first pour in half the milk in a thin stream and beat with a mixer, then repeat the procedure with the rest.

Step six

Add whipped whites to the dough. This must be done very carefully, using a silicone spatula. Do not beat under any circumstances. Don't be too zealous when mixing. It is acceptable if there are lumps of whipped egg whites left in the dough. As a result, the consistency of the resulting mass should be slightly thicker than milk, reminiscent of pancake dough.

Step seven

A deep baking dish should be lined inside with overlapping parchment to prevent the dessert from burning during cooking. Then pour the prepared dough into a mold measuring about 25x35 cm and place in an oven preheated to 165 °C. Baking time is approximately one and a half hours.

Step eight

Remove the finished cake from the oven and let it cool completely. This will take about two hours.

Step nine

Chocolate “Smart Cake”

The recipe with a photo of the chocolate dessert is presented below. This pastry is a variation of the classic “Smart Cake”, in which, unlike the original, the delicate vanilla taste is replaced by the taste of dark chocolate.

Necessary ingredients for chocolate “Smart cake”

To prepare this dessert you will need the following ingredients:

butter - 115 g;
chicken egg - 5 pcs.;
milk - 500 ml;
water - 1 tablespoon;
flour - 85 g;
powdered sugar - 150 g;
cocoa powder - 30 g;
cognac - 2 tablespoons.

Cooking process

How to make "Smart Cake" with chocolate flavor? very similar to the one used to prepare the classic dessert and described above.

Melt the pre-cut butter in a saucepan. Remove from stove to cool.
Separate the yolks from the whites.
Beat the whites until stiff peaks form and set them aside.
Beat the egg yolks and powdered sugar well with a mixer.
Add water and cognac to this mixture and beat again.
Gradually add flour and cocoa powder into the mixture, sifting both ingredients through a fine sieve. Constantly beat with a mixer at minimum speed until the dough becomes creamy.
Pour melted, cooled butter into the resulting mass. Beat with a mixer.
Add warm milk to the dough. Pour in half of it first, beat well. Repeat the procedure with the remaining milk.
Using a silicone spatula, carefully fold the whipped egg white mixture into this mixture. The result will be chocolate dough with a liquid consistency interspersed with egg foam.
Grease a baking dish with butter and sprinkle with flour. Pour the prepared dough into the mold and place in the oven preheated to 175 °C for 45 minutes.
Take out the finished chocolate “Smart Cake”. Reviews from housewives indicate that if you try to cut the dessert while it’s hot, it will settle. Therefore, the cake should be completely cooled for an hour and a half and put in the refrigerator for at least half an hour. Then cut the dessert into squares and serve without topping or with whipped cream and berries.

How to make a magical dessert in a slow cooker

The process of preparing the delicious and tender dessert “Smart Cake” in a slow cooker is as follows:

Place a piece of butter weighing 125 g into the multicooker bowl, melt it, turning on the “Baking” mode. Leave to cool.
Take 4 chicken eggs. Separate the whites from the yolks.
Beat the egg whites with a mixer until they form a white, stable foam.
Add 125 g of regular sugar and 5 g of vanilla to the yolks, grind until white.
Add 1 tablespoon of water to this mixture and mix well.
Add cooled melted butter and beat with a mixer.
Add 125 g of sifted flour into the resulting mass in small portions, constantly stirring with a mixer at the lowest speed.
Carefully pour half a liter of warm milk into the resulting dough and mix well.
Gently fold in the pre-whipped egg whites, stirring with a silicone spatula and never beating.
Grease the multicooker bowl with oil and pour the dough into it.
Turn on the “Baking” mode for 60 minutes and cook until the end of the program signal.
Allow the finished dessert to cool, then carefully remove it from the multicooker and place it in the refrigerator for at least half an hour. Cut the cooled cake into pieces and sprinkle with powdered sugar. If desired, decorate with fruit.

Possible reasons for failures when preparing dessert

Sometimes the end result of baking is such that the question arises: “Why didn’t the Smart Cake turn out?” Reviews from housewives indicate that this dessert is not only smart, but also sometimes capricious. Below are described the subtleties and tips of experienced chefs, following which you will definitely achieve success in preparing the delicacy.

Egg whites must be beaten very well. To form a stable foam, they must be used chilled. Metal utensils, including mixer whisks, should absolutely not be used. Only a dry and clean container made of glass or plastic can be used. Water or yolk should not get into the whites; even one drop can lead to failure. You need to start beating at the minimum speed of the mixer. After saturating them with air, the speed must be increased. If the whites are whipped correctly, then even from a completely upside down bowl they will not fall out. For greater effect, add a pinch of salt at the beginning of the process.
Butter in the recipe can be replaced with margarine.
The flour must be sifted at least three times. This saturates it with oxygen and affects the quality of the biscuit. It will turn out more tender and airy.
You can't neglect adding vanilla sugar. Its task in Smart Cake is to eliminate the egg smell. In the absence of vanilla aroma, the dessert may taste similar to an omelet, and this is not good.
The proportions must be strictly observed.
The mixer should only be used until the beaten egg whites are incorporated into the dough. You need to add the egg foam very carefully, do not mix vigorously, use a silicone spatula.
The baking temperature and time directly depend on the specific oven. In a gas oven you need to bake the dessert at a temperature no higher than 175 °C for 1.5 hours. In electric - one hour at 165-170 °C.
The oven must not be opened during baking.
“Smart cake” is considered ready if it is browned on top and its internal contents are slightly jiggly.
You only need to cut the cake when it’s cooled; if you try to cut it while it’s hot, it will fall off.

“Smart cake” is an excellent baking option for modern housewives who need to do so much during the day. The dessert is very tasty, does not contain expensive ingredients and does not require much labor and time. If you follow all the advice in this article and make the right dough, you will be rewarded with a lush and tender dessert that literally melts in your mouth. Bon appetit!

I baked half the norm in an 18x25 cm mold. I took 120 grams of sugar for half the quantity + 1 sachet of vanilla sugar. It is good to use a tall and one-piece mold, as the dough turns out liquid and can leak out.

Set the oven to warm up to 170-175 degrees.

Melt the butter and cool. Separate the whites from the yolks, beat into a strong foam and set aside. Beat the yolks, sugar, vanilla sugar and water with a mixer. Add butter and beat. Add the sifted flour in several stages and mix with a mixer so that there are no lumps. Pour in 500 ml. milk, stir until smooth and add 500 ml. milk and stir again until smooth. Add the whites and mix well from bottom to top with a whisk. The consistency of the dough will be very liquid, but at the same time airy.

Grease the pan with butter and sprinkle with flour (or line with baking paper). Pour the dough and place in the oven for 1 hour 20 minutes. My top burst a little because it was 170 gr. It’s too big for my oven, next time I’ll make the temperature a little lower.

Let cool, cut into squares and sprinkle with powdered sugar. As you can see, it turns out to be 3 layers. The top is an airy sponge cake, the middle resembles a delicate pudding, and the bottom has a denser pudding consistency. All together very tasty. My husband said that it was not enough. In the morning there were only 2 pieces left

Bon appetit

P.S.
1. in the comments are my experiments in baking cakes in a muffin tin.
2. It is better not to line the pan with baking paper. Then it is difficult to tear it away from the pie. Or it should also be greased with oil and sprinkled with flour

Ingredients:

Chicken eggs - 4 pcs.
Water – 1 tbsp. spoon
Butter - 125 gr.
Milk - 0.5 l.
- 1 tbsp.
Sugar - 125 gr.
Vanillin – 0.5 tsp.

Smart cake recipe with photo

1. Separate the whites from the yolks. Beat the yolks with sugar, vanilla and 1 tbsp. spoon of water. Add melted (but not hot!) butter. Add flour in several additions and stir well. Then gradually pour in the milk and stir well too.

2. Beat the whites into a strong foam.

3. Add the whites to the main mass and mix gently. Pour the dough into a greased and floured pan.

4. Bake in an oven preheated to 170 degrees for 40-45 minutes. During the baking process, the dough itself is divided into 3 layers (delicious sponge cake, custard and soufflé) and the result is an amazingly delicious cake.
Let the cake cool completely before cutting. Decorate to your liking. For example, you can sprinkle with powdered sugar.

Ready. Bon appetit!

“Smart cake? What?" - you ask and re-read the title a couple more times. And you are not mistaken, today we are talking about a smart cake and how to prepare it. To begin with, I suggest you figure out what it is and where the name comes from.

This interesting dish was born in Europe for a very long time, quickly and economically is his motto, and indeed, it is ideal for very busy housewives, when there is not enough time, but you want something tasty.

So, what kind of name is this... The whole point is that we take a certain amount of ingredients and mix them in different proportions, but in some wonderful way the cake separates in the oven, that is, we get two separate sponge layers, and between them a layer of cream, quite surprising, isn't it?

That is, you don’t have to prepare the dough separately, the filling separately, we just knead everything, and then the dough itself determines which ingredients go where - some in the biscuit, some in the filling. Already want to try it yourself?

Basic recipe for a delicious dessert

We will need:

Butter – 130 g
Flour – 100 gr
Milk – 400 – 500 ml
Egg – 4 pcs
Sugar – 160 gr
Vanillin – 10 g (about a little more than a whisper)

After you have prepared all the necessary ingredients, let's start cooking:

Our high IQ cake is ready, now all that’s left to do is cool it and you can serve it. Agree, it’s very easy and simple to prepare, no complex ingredients, no difficulties in preparation, just knead and bake.

It will take you 1 hour (baking and kneading the dough), the amount of ingredients is designed for 8 people, and the calorie content of this dish is 221 kcal per 100 grams.

And by the way, it should be noted that this dish is the ideal combination of proteins, fats and carbohydrates, as a person needs, no more, no less, which means such a dish will not harm your figure, which cannot but please weight-conscious girls.

Little tricks of the “smart cake”: Yes, yes, here, like any dessert, there are some peculiarities.

If you follow all the steps and take into account all the recipes, then you will get an excellent three-layer dessert, and most importantly original, so if you want to surprise your guests, this recipe is for you.

Proven video recipe for a delicious smart cake

How to serve the cake correctly?

A regular chilled cake is cut into small pieces. The easiest way to decorate a dessert is to sprinkle powdered sugar or coconut on top.

If you still want the dessert to look like a real cake, then use cream, you can prepare a regular protein one, it will take a little time, you can come up with something more complicated, “pour” the cream into a syringe and create, create, create.

Add strawberry pieces or small cherries on top of the cream. In general, any fruits and berries are used for decoration: kiwi, grapes, banana, raspberries, and tangerine pieces are perfect.

Instead, you can use any nuts (walnuts, almonds, hazelnuts) or any other dried fruits. Very tasty cakes are made with chocolate icing, or maybe just chocolate pieces? Or chocolate chips? You can see for yourself that there are many options, maybe you have your own special recipe, it all depends on your desire and your imagination.

It will be even tastier if you serve the cake with a cup of hot coffee or chocolate.

The nuances of cooking an unusual dish in a slow cooker

“What should we do?” - the owners will say multicooker, and there is a great recipe for a “smart” cake for you.

Ingredients:

Egg – 4 pcs
Flour – Glass
Sugar – 160 gr
Milk – 400 – 500 ml
Vanillin – 10 g
Butter (butter) – 100 g
Cold water – 1 tablespoon

In principle, the recipe is not very different from the main one, but there are some nuances here.

The recipe is very similar, it will take a little longer to prepare - 1 hour, 15 minutes (an hour for baking, 15 minutes for preparing the dough), calorie content - 200 kcal per 100 grams, servings for 8 people.

Dessert recipe from Natalia Parkhomenko

Is it possible to cook a cake in the microwave?

Can you make sponge cake at all? in the microwave, literally in 5 minutes, a “smart cake”, of course, is unlikely to work like that, because there are still layers and they require good baking. But I can share with you a recipe for sponge cake in the microwave, it will turn out the same, just without the soufflé filling.

You needed:

Egg – 1 pc.
Butter – 3 tbsp
Milk – 3 tbsp
Flour – 4 tbsp
Sugar – 4 tbsp
Vanillin

Step 1 - knead the biscuit dough. So, mix all the dry ingredients - flour, sugar - in a mug, add an egg to it (no need to separate anything here), then use the butter, melted and cooled, then pour in the milk, mix it all thoroughly in the mug. Add a pinch of vanillin.
Step 2 - put the mug in the microwave. 3 minutes - and your biscuit dessert is ready! Let it cool slightly in the microwave. You can add chocolate or cocoa to the biscuit, then your cake will be chocolate. Try it - this is a great idea for breakfast, especially if you add some creamy ice cream - the combination of hot biscuit and cool ice cream gives a special and very unusual taste.

Cooking time for this wonderful dessert: 5 minutes, and this is not a joke at all, really, try it yourself, it’s very easy and fast, time for 4-5 people
Preparation will take no more than 20 minutes.

The ingredients of this dish are designed for 1 mug, that is, for 1 person. The calorie content of the biscuit dessert will be - 162 kcal per 100 g., which is not much for dessert.

So, well, now you are convinced that a “smart” cake also exists, and this is a very original dessert with which you can easily surprise your friends at evening tea or please your loved ones at a cozy family table. And the most important thing is that you don’t need to make any special efforts here, you don’t need to “bother” with the filling and the cake layers separately, the dough will do everything for you, you just need to mix everything in the right consistency and put it in the oven. Bon appetit.