"Smart cake": recipe and tips. Smart cake - recipe with photo Smart cake with cocoa

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

The recipe for a “smart” cake has attracted me for quite some time. I didn’t get around to doing everything. The trick of the “smart” cake is that we pour homogeneous dough into the mold, and at the end we have a cake consisting of three layers. The first layer is sponge cake, the second layer is creamy, very similar to custard, the third layer is similar to a soufflé. The “smart” cake is very, very tasty, my family was delighted.

I must say that the first time I did not make the cake. Only two layers were formed: a thin sponge cake and a soufflé. Perhaps this happened because the shape was too big, perhaps the mode was chosen incorrectly. Therefore, when re-cooking, I took a smaller pan (about 18 cm by 25 cm) and adjusted the baking mode.

To prepare a “smart” cake according to the recipe, we will need:

4 eggs,

125 grams of butter (some recipes contain margarine, but I doubt that in this recipe it is appropriate to change butter to margarine),

150 grams of sugar,

15 grams of vanilla sugar,

1 tablespoon of water,

500 ml milk (must be warm),

120 grams of flour.

A recipe for a delicious “smart” cake.

Let's melt the butter. I usually do this on low power in the microwave, it’s very convenient. Set the melted butter aside to cool.

Divide the eggs into whites and yolks. You need to separate carefully so that not a drop of yolk gets into the whites. You need to pour the whites into a dry, clean container.

Add water, sugar and vanilla sugar to the yolks, beat until the mixture turns white.

Add the butter to the yolks and mix well again.

Sift the flour and add to the egg-butter mixture. Beat the mixture again with a mixer until a homogeneous consistency is obtained.

Pour half the amount of warm milk, mix the dough with a mixer. Add the second half of milk and mix again.

Beat the whites. You need to beat the whites with clean, dry whisks in a clean and dry container. A drop of water or fat can ruin the whole thing. First, beat at low mixer speed, then the mixer speed can be increased. The whites need to be beaten to strong peaks. Whipped whites do not fall out of an inverted cup.

Add the whites to the main dough and mix them very carefully, from bottom to top. This will not be so easy to do, since the squirrels float up all the time. At the end, you can bring the dough to a more or less homogeneous state using a whisk. The consistency of the dough is liquid.

Click on the picture to enlarge

Line a baking dish with baking paper and pour in the dough. You can grease the mold, but, as practice shows, it is safer to cover it.

Bake the “smart cake” in an oven preheated to 160 degrees for about 60 minutes. The top of the cake should be browned.

I baked in the “top-bottom heat” mode at medium level.

Remove the finished cake from the oven and leave it in the pan until it cools completely. Then put it in the refrigerator for at least 2 hours.

Now the cake can be removed from the mold, remove the paper and cut into portions. Then it’s a matter of taste, you can sprinkle with powder, decorate with berries, whipped cream.

We sit down to drink tea.

Bon appetit.

Delicious cake recipes

1 hour 30 minutes

220 kcal

4.5/5 (4)

A smart cake evokes diverse feelings among those who try it; reviews about it on the Internet vary, from complete rejection to admiration.

In the Russian version they call him not magical, but smart, and there is a reason for that. Using a minimum amount of the most common products, the housewife inexplicably gets a full-fledged three-layer cake. A smart cake in the oven from liquid dough forms layers: the top one is sponge cake, the middle one is custard, the bottom one is also a sponge cake, but not airy like the top one, but dense.

The dessert has a specific taste; not everyone likes it because of the characteristic egg taste. This problem is easily solved by adding flavoring additives to the dough: spices, zest, cocoa.

Smart cake has an unusual taste and an unusual recipe. In order to understand how you will like it, you need to cook and try the smart cake at least once. This is real modern baking in the spirit of the times of speed and nanotechnology, saving resources, both financial and time.

• Inventory and kitchen appliances: bowl for dough, bowl for proteins, frying pan or saucepan, mixer, spatula, sieve, one-piece baking dish, oven, small strainer, spoon.

Required Products

The following products are needed for the test:

How to make a smart cake, a detailed recipe with photos showing the manufacturing technology step by step.

The first thing to do is turn on the oven at 170 degrees. Second, melt the butter and set it aside so it's not hot when you need it.

Let's prepare the first part of the test.

Separate the whites from the yolks, making sure that not a drop of yolk leaks through.

The bowls for both should be dry and clean.

We send the whites to cool in the refrigerator, add vanilla sugar, granulated sugar and water to the yolks. With a mixer at high power, beat until light and fluffy. This is how it should turn out.

In a thin stream, while continuing to beat, add the butter.

Add flour in parts and stir until the dough is smooth.

Heat the milk to body temperature and add it to the dough in three additions.

Stir thoroughly and set aside.

Prepare the protein component.

Take the chilled egg whites out of the refrigerator. Add a pinch of salt to them and beat until stable peaks form.

Salt is needed for the density of the whipped foam, and it is also necessary in sweet baked goods because it stimulates the taste buds, which then perceive the taste of the product more fully and vividly.

Using a spatula or spoon, carefully fold the egg whites into the dough, stirring gently.

At first, the whipped whites will look like flakes, then they will disperse a little in the dough, but there is no need to achieve uniformity at this stage.

The dough turns out liquid, so a one-piece mold is used for it. You can line the inside with baking paper, or grease the mold with butter. Pour out the dough.

You need to choose a mold of the appropriate size so that the layer of dough in it is at least five centimeters. If you find it difficult to determine by eye, take a volume of water equal to the test and take a measurement. Even if the recipe is followed, the smart dough will not separate into three parts if the layer is too thin.

Bake and cool.

Bake at 170 degrees for about an hour, determine readiness visually.

After turning off the oven, you need to leave the cake there for 15 minutes, then take it out and keep it at room temperature for at least the same amount.

In 2013, Spanish owner Mabel Mendez offered the public her invention - a smart cake or, as she called it, Tarta Magica.

How to beautifully decorate and serve a “Smart” cake

Traditionally, smart cake is sprinkled with powdered sugar, as this is a simple recipe that can be conveniently used as a tea cake. If you want to prepare it as a holiday dessert, you should decorate it accordingly: whipped cream, chocolate icing, fresh berries with mint leaves - as your imagination dictates.

From the outside, the recipe looks simple and easy. This is what he is, the only condition for his success is strict adherence to technology without initiative and approximation. By violating this condition, many paid the price by receiving an incorrect test response. What to pay attention to when preparing a smart cake.

Video recipe for making “Smart” cake

A smart cake should be prepared without deviating from the technology, but you can add, for example, spices to the recipe as in the proposed video. The author demonstrates step by step the sequence of actions and the correctness of their execution.

The only thing she allowed herself to deviate from the classic recipe was to add cinnamon. No mistakes were made, and the result was correct: a three-layer dessert.

Invitation to discuss the dessert and possible improvements

Probably many people have tried to make a smart cake at least once. Regardless of the result, share your impressions. Did you like the taste? Did it separate into three layers? Did everything work out as it should? The experience of mistakes and their analysis will be very valuable, because it is much more convenient and enjoyable to cook when you understand what you are doing and why.

Depending on the dough, cakes can be sponge, shortbread, custard, puff, crumb, nut, almond, puffed and whipped. And there are so many types of cream, molding, glazing, gelling and decorating! But there are also atypical examples.

For a “smart” cake, you don’t need to prepare the flour base and the filling-layer-filling separately. When baking, the dough itself exfoliates into a sponge cake, something like custard and a delicate soufflé based on milk cream (like Panna cotta).

However, not all so simple. The cake will turn out only if you strictly follow the technology. Everything is important: beat the whites until they form a dense structure, always with a mixer, add the ingredients in order, observe the temperature regime, and other nuances. The result will please those who are careful and attentive.

Cooking time: 60 minutes / Number of servings: 10-12 / Shape size 25x15 cm

Ingredients

• wheat flour 115 g
• sugar 150 g
• vanilla sugar 10 g
• eggs 4 pcs.
• butter 125 g
• milk 500 ml

Preparation

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Melt the butter on the stove or in the microwave - do not boil, then cool until lukewarm. In another bowl, combine the yolks separated from the whites, vanilla sugar, and the entire portion of granulated sugar. If you remove the vanilla, the cake will noticeably lose its taste.

Beat the egg whites and the yolk-sugar mixture separately with a mixer at maximum speed. We bring the whites to dense stable peaks, the yolks with sugar until the volume increases and the sugar crystals are partially dissolved. Then add butter to the beaten yolks with sugar.

Beginners should take note: in order for the whites to whip into a dense, shiny foam, the dishes must be clean, dry, fat-free, and even better, rubbed with lemon juice.



Pour flour into the yolk-sugar mixture in small parts, knead the dough with a mixer or spatula.



The mass quickly thickens, becomes denser, and becomes viscous and viscous. Next add warm milk. Gradually, in three or four approaches, we bring the components together completely. The dough becomes liquid, like the classic one for thin pancakes.



Finally, carefully fold the foamy protein “islands” into the dough, lifting them a spoon or two at a time.



Grease a heat-resistant container with a small melted piece of butter and cover the bottom and side. Fill with liquid dough, place in a preheated oven, bake for about 45 minutes at 170 degrees.



A sponge cake with an evenly colored golden brown crust forms on top - when we turn it over, it will be the bottom, the base of the cakes. Cool in the mold, then carefully, without damaging the center, pry it from all sides and remove it from the work surface. Divide the biscuit into rectangular or square pieces.



We decorate the “smart” cake with powdered sugar, fresh mint, cocktail cherries, fruits, nuts or plums from homemade plum jam, like mine. Serve with hot tea, cool fruit drinks, and other drinks. The sweet table is ready, it's time to try it - welcome!

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!