Three-Layer Japanese Miracle Pie

There are many incredibly beautiful and delicious recipes on the Japanese YouTube channel Emojoie Cuisine, but it was the “miracle cake” that blew up culinary blogs: you pour the dough into one pan, bake for an hour and get a three-layer cake. Of course, Lifehacker could not pass by such a seductive experiment.

Ingredients:

3 egg yolks;
3 egg whites;
375 ml of milk;
90 g sugar;
1 tablespoon water
90 g melted butter;
90 g flour;
1 teaspoon vanilla extract or a pinch of vanillin
a pinch of salt.

Preparation

Preheat the oven to 150 degrees. Separate the yolks from the whites, send the whites to the refrigerator. Add a tablespoon of water and sugar to the yolks in a large bowl and beat with a whisk or mixer until smooth and almost white.

Then add flour to the sugar and egg mixture and beat the dough again.

When the mass becomes homogeneous, add vanilla extract (or vanillin), a pinch of salt and pour melted butter into it in a thin stream, without ceasing to work with a whisk.

After that, carefully so as not to spill, add milk, mix the dough again until smooth and set the bowl aside. Now it's time to get the whites out of the fridge, add a pinch of salt to them, and beat until steep peaks.

The final touch: add the proteins to the total mass, stir gently, but not so that they completely dissolve in the dough, and pour it all into a greased 18 cm detachable baking pan.

Send to a preheated oven and bake for 50-60 minutes.

Personal observations

After I added milk to the dough, I did not leave the feeling that it turned out to be too liquid, and I simply did not understand how all this would turn into a pie, and not a porridge. You, too, may have an irresistible urge to add a little flour to the dough for viscosity. Do not do this under any circumstances! Everything will be wonderful with the pie, it will turn out exactly as a Japanese culinary miracle should be - three-layer. I checked.

The only mistake I made was that the baking dish was too big. Unfortunately, I simply did not have a suitable one and I chose the one that would most likely fit all the dough. Note that the cake will settle and become about one and a half times lower after it leaves the oven and cools.

Advice

Each oven has its own pros and cons, and it is very rare that you can cook for exactly the same amount of time as indicated in the original recipe. My case is far from an exception, so I had to make some adjustments. If you suddenly see the top crust turning brown too early and the dough underneath is waving in waves, don't panic! In order to rectify the situation, it is enough to cover the cake with foil: this will save it from burning and will enable it to bake completely. And so that the upper part still remains a crust, before removing the baked goods from the oven, remove the foil and leave the treat to dry for literally one minute.

The result is an incredibly creamy pie with three layers: bottom wet, middle creamy, and top biscuit.

Bon Appetit!