For those who haven’t encountered this wonder-pastry yet, let me explain why it’s named as such. All the ingredients come together to form a very liquid batter, but in the oven, it magically stratifies into layers, creating a cake with a creamy center. The layering occurs due to the varying fat content of the components.
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Ingredients for a 20x20cm pan (8*8 inches):
- 4 eggs
- 125g (1/2 cup) butter
- 500ml (2 cups) warm milk
- 115g (1 cup) flour
- 150g (3/4 cup) sugar
- 0.5-1 tsp vanilla extract
- 1 tbsp water
Instructions:
- Separate egg whites from yolks.
- Beat egg whites with a pinch of salt until stiff peaks form.
- In a separate bowl, beat egg yolks with sugar, vanilla extract, and water.
- Melt the butter and let it cool slightly. Pour the cooled butter into the egg yolk mixture and beat.
- Gradually add the flour in 3 portions, beating thoroughly each time.
- Pour in half of the warm milk, beat well, then add the remaining milk and beat again.
- Gently fold in the beaten egg whites with downward strokes.
- Grease and dust with flour a NON-REMOVABLE baking pan. Pour in the batter (it will be even thinner than pancake batter).
- Bake at 175°C (350°F) for 40 minutes to 1 hour and 20 minutes. The baking time varies, so watch for a well-browned top and a slightly wobbly center.
- Allow to cool completely. Dust with powdered sugar and cut into portions.
Enjoy this magical treat!
