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Raspberry Vanilla Bean Magic Custard Cake

August 24, 2016 by Michelle 6 Comments

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Raspberry Vanilla Bean Magic Custard Cake-10

Do you believe in magic? Not the abra kadabra, pull a rabbit out of a hat kind. No, the magic of a food completely transforming as you bake it? Well you should, I mean all food tends to go through a similar process. But what makes my Raspberry Vanilla Bean Magic Custard Cake extra special is that as you bake it, it separates into three distinct layers; a fudgy bottom layer, a loose custard center and a cake like top. ALL from one batter. Now that’s magic!

 

Raspberry Vanilla Bean Magic Custard Cake-9

 

So magic right? Seen it?!? Well it gets even better. I made this Raspberry Vanilla Bean Magic Custard Cake with a special ingredient: Rodelle’s Madagascar Bourban Vanilla Beans and it was AHHHMAZING. The difference between using vanilla extract and real vanilla beans is amazing. I found that it is usually much more fragrant and tasty. It is definitely worth the extra minute or two that it takes to scrape the seeds out.

 

Raspberry Vanilla Bean Magic Custard Cake-13

My family has used Rodelle brand products for years now. We love baking, especially through fall and the holidays, so our kitchen is always stocked with our favorite baking ingredients. I normally use their Pure Vanilla Extract but after using vanilla bean with fresh fruit, I may never go back!

 

Raspberry Vanilla Bean Magic Custard Cake-7

 

These bars have been a favorite of Tai’s. Normally I have to force him to bring my kitchen experiments and extra food into work but this time he even grabbed the tupperware himself because he liked them so much. It’s nice to have someone brag about you to their coworkers too 😉

 

Raspberry Vanilla Bean Magic Custard Cake-4

 

 

Raspberry Vanilla Bean Magic Custard Cake

Raspberry Vanilla Bean Magic Custard Cake

Raspberry Vanilla Bean Magic Custard Cake is the 3-in-one cake that you've been waiting for. One batter, three instant magic layers!
4 from 3 votes
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 55 mins
Total Time 1 hr 10 mins
Course Dessert
Cuisine American
Servings 9
Calories 266 kcal

Ingredients
  

  • 1/2 Cup Unsalted Butter Melted and Cooled
  • 4 Eggs Separated
  • 1 1/4 Cups Powdered Sugar
  • 1 Tbsp Water
  • 1 Cup Flour
  • 1 Vanilla Bean
  • 2 Cups Milk
  • 3/4 Cup Fresh Raspberries

Instructions
 

  • Preheat oven to 325.
  • Grease an 8X8 pan, set aside.
  • In a small mixing bowl, whip egg whites until stiff peaks form. Set aside.
  • In a separate mixing bowl, combine egg yolks and powdered sugar until the mixture turns a pale, creamy color.
  • Stir in melted butter and water. Mix in flour and stir until fully mixed through.
  • Split the vanilla bean in half lengthwise and spread open. Using a knife, scrape out the seeds and add it to the mixture.
  • Slowly mix in the milk.
  • Fold in the egg whites in small batches and then pour the batter into the pan. Sprinkle fresh raspberries on top. Bake for 45-55 minutes or until the edges have set but the center is still jiggly.
  • Cool cake completely (I recommend storing it in the fridge until just before serving) then slice. Enjoy!

****I received free product in exchange for this post. All words/ideas/thoughts/recipes are mine. Sponsored by Rodelle*****

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Filed Under: Desserts Tagged With: bar, bars, cake, custard, custard cake, dessert, desserts, rasberry, raspberries, Raspberry Vanilla Bean Magic Custard Cake, rodelle, sweet, Sweets, vanilla, vanilla bean

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Comments

  1. Deborah Snider says

    August 25, 2016 at 1:55 pm

    5 stars
    Is this recipe easily doubled?

    Reply
    • Michelle says

      August 26, 2016 at 12:00 am

      yes, but just be careful that it isn’t too thick otherwise it will burn on the top and still be goopy in the center. I’d suggest using a 9×13 inch baking pan or similar 🙂

      Reply
  2. toni says

    August 26, 2016 at 3:42 pm

    3 stars
    could I substitute strawberries, not a big fan of raspberries?

    Reply
    • Michelle says

      August 26, 2016 at 11:05 pm

      Hey Toni, You can definitely substitute strawberries for the raspberries for this recipe. I would cut the strawberries into small pieces or slice thinly because they have a lot of water in them. Or you could use freeze dried strawberries too!

      Reply
  3. Karen Riding says

    November 17, 2016 at 11:39 am

    4 stars
    What sort of flour do you use?

    Reply
    • Michelle says

      November 17, 2016 at 1:38 pm

      Hi Karen! I use all purpose flour in all of my recipes unless noted otherwise 🙂

      Reply

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