My magic cake

Ingredients for 1 servings:

• 115 g butter
• 480 ml milk
• 4 eggs
• 150 g powdered sugar
• 130 g flour
• ½ tsp cinnamon
• Butter for the mold
• 1 tsp powdered sugar for sprinkling

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours 10 minutes; Cooking/baking time approx. 1 hour; Total time approx. 3 hours 30 minutes

First, grease a baking dish (17×23 cm) and line the bottom with baking paper. Melt the butter and let it cool slightly. In the meantime, warm the milk to lukewarm. Separate the eggs and beat the egg whites with salt until stiff peaks form. Whisk the egg yolks and 150 g of powdered sugar until creamy. Add the melted butter and 1 tbsp of water to the egg yolk mixture and beat for 2-3 minutes. Mix the flour with the cinnamon and add to the egg yolk mixture alternately with the milk. Mix well. The batter is very runny and may splash easily! Now fold the egg whites into the egg yolk mixture in 3 portions as follows: 1st portion: Fold in the egg whites completely. 2nd portion: Fold in slowly and carefully. 3rd portion: Fold in roughly and do not mix too vigorously. These 3 stages are very important, otherwise the layers will not form. Immediately pour the batter into the prepared baking dish and bake in the preheated oven at 160°C for approximately 50-60 minutes. Remove from the oven and let cool for about 10 minutes. Refrigerate the cake for about 2 hours. When ready to serve, remove the cake from the refrigerator and let it rest briefly at room temperature. Then cut into slices and dust with powdered sugar.