Who doesn't need a little magic in their lives right now?
Two Lime, Three Layer Gateau Magique
Gateaux Magiques have been “très tendance” (uber-trendy) in France for a while now. I was asked to make enough for 300 people for a village function. The recipe – with vanilla extract – was pleasant but I felt it lacked a little something. However after having had a virtual production line in my kitchen, I didn’t feel like playing around with the recipe at that point. I recently resurrected an old school Lemon Layer Pudding recipe to take a “Meal on Wheels” to someone who was laid up. Layer puddings were popular – especially in the US where you could buy instant packet versions with a “lemon flavourbud” – in the 1970s. “The Joy of Cooking” has several versions. It got me thinking again about the Gateau Magique and I resolved to experiment. The result was this two lime version: the perfumed zest of the Kaffir lime and the lift of the lime juice improve the original recipe. It’s more cheesecake-like, very delicate and completely delicious. Look carefully to see the three layers: the difference is textural. You’ll find a crust, a sponge and a custardy layer. You must make it the day before and keep it chilled overnight.
Note: make sure your cake tin doesn’t leak. Some do and are not suitable. You could line it with non-stick foil.
125g butter, melted
125g flour
4 eggs, separated
150g caster sugar
finely grated zest of a Kaffir lime
finely grated zest and juice of an ordinary lime
pinch of salt
500ml milk
icing sugar
Preheat the oven to 150˚C/Gas Mk 3
Sparingly brush the base and sides of a 20cm loosebottomed cake tin with some of the melted butter. Leave the rest to cool. Take a tablespoon of the flour and use to dust the greased cake tin, shaking out any excess.
Whisk together the egg yolks, sugar, zests and lime juice until the mixture is very pale, thick and moussey. Whisk in the melted butter. Then mix in the flour and salt. Then add in the milk, slowly whisking it in. Don’t panic – the batter is supposed to be very runny.
In a clean bowl, whisk the egg whites until softly peaking then gently fold them through the batter. Pour into the prepared tin and put it into the oven for 55 minutes. When it’s done, it will be still slightly wobbly in the middle. Allow to cool then put into the fridge overnight. Loosen the edges and slip off the sides of the cake tin. Allow to come to room temperature and dust with icing sugar before serving.
Two Lime, Three Layer Gateau Magique
Gateaux Magiques have been “très tendance” (uber-trendy) in France for a while now. I was asked to make enough for 300 people for a village function. The recipe – with vanilla extract – was pleasant but I felt it lacked a little something. However after having had a virtual production line in my kitchen, I didn’t feel like playing around with the recipe at that point. I recently resurrected an old school Lemon Layer Pudding recipe to take a “Meal on Wheels” to someone who was laid up. Layer puddings were popular – especially in the US where you could buy instant packet versions with a “lemon flavourbud” – in the 1970s. “The Joy of Cooking” has several versions. It got me thinking again about the Gateau Magique and I resolved to experiment. The result was this two lime version: the perfumed zest of the Kaffir lime and the lift of the lime juice improve the original recipe. It’s more cheesecake-like, very delicate and completely delicious. Look carefully to see the three layers: the difference is textural. You’ll find a crust, a sponge and a custardy layer. You must make it the day before and keep it chilled overnight.
Note: make sure your cake tin doesn’t leak. Some do and are not suitable. You could line it with non-stick foil.
125g butter, melted
125g flour
4 eggs, separated
150g caster sugar
finely grated zest of a Kaffir lime
finely grated zest and juice of an ordinary lime
pinch of salt
500ml milk
icing sugar
Preheat the oven to 150˚C/Gas Mk 3
Sparingly brush the base and sides of a 20cm loosebottomed cake tin with some of the melted butter. Leave the rest to cool. Take a tablespoon of the flour and use to dust the greased cake tin, shaking out any excess.
Whisk together the egg yolks, sugar, zests and lime juice until the mixture is very pale, thick and moussey. Whisk in the melted butter. Then mix in the flour and salt. Then add in the milk, slowly whisking it in. Don’t panic – the batter is supposed to be very runny.
In a clean bowl, whisk the egg whites until softly peaking then gently fold them through the batter. Pour into the prepared tin and put it into the oven for 55 minutes. When it’s done, it will be still slightly wobbly in the middle. Allow to cool then put into the fridge overnight. Loosen the edges and slip off the sides of the cake tin. Allow to come to room temperature and dust with icing sugar before serving.
