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This cake it's called magic because it comes in 3 layers with just one mixture: at the bottom there's pudding, custard (with strawberries!) in the middle and spongecake on top. It's really easy to make it just need a few hours to bake and cool. The trick is to use eggs at room temperature
This is a true South African heritage recipe! The recipe originally comes from the Dutch settlers of the Cape. It is a staple on the tea table in many South African homes. There is many variations but the almond essence(instead of vanilla) is what sets the South African version apart from the rest. Some South African recipes for "Melk Tert" also includes lemon or naartjie rind. It's so good, Jamie Oliver even has a version of the Milk Tart in his book "Jamie's Comfort Food".
When we have done everything with the kids, walking, drew, played and even the day seems long. The best thing is to prepare together with children a comforting and easy cake de chocolate to close the day and relax eating a huge slice of cake.
Baking a cake from scratch can be intimidating, so i put together these tips for beginner bakers which can make the whole baking process fun and ensure the cake turns out scrumdiddlyyumtious.
PS: the last tip is the most important one ;)
Today we're gonna cook an Italian traditional pie, the recipe comes from my region Emilia-Romagna and it has been kindly handed down by a friend of mine, expert in cooking :) . It is considered as a variation of another pie called in Italian Tenerina, that means "Super soft", which has chocolate instead of pumpkin (we will see this one in the next articles, I promise, because is absolutely my favourite!).
This pie is super easy to do and a bit original in my view, you can do it when you got a pumpkin but you're fed up with soups or just to have something different for breakfast. You just need to cook the pumpkin in the oven in advance so the pulp become tender, it will take 25 min more or less, and in the mean time you can deal with the other steps of the recipe, starting for example to melt the butter and mix everything together little by little. The amount of sugar depends on your taste, as my friend Cai reminds me, so add is as you like, it won't change the final result. Just remember one trick: when you are beating the egg whites into snow, and you are pouring them into the mixture, try not to stir them too fast but on the contrary move the wooden spoon slowly from the bottom of the pan to the top. This step is important for maintaining the air that has been trapped inside the mixture in and make the pie higher, but don't worry too much! :)