Gâteau magique

The gâteau magique, sometimes called magic cake in English, is a French cake whose single liquid batter separates in the oven into three layers: a fudge-like layer at the bottom, a custard layer in the middle and a sponge layer on top. The batter is made from vanilla, eggs, milk, butter, flour, powdered sugar, salt and water, and it goes into the oven liquid, baking for around fifty minutes at 160 degrees Celsius. When done, the top is golden and the centre wobbles slightly. The cake is then chilled for about two hours and eaten cold. It most likely descends from millasson or millas, a dessert of south-west France made from millet flour and cornflour, in which the mixing of sugar and eggs also produces a custard layer and a genoise layer.