Este pastel mágico está en la lista de mis pasteles de limón favoritos hace ya tiempo, pero nunca os lo había traído hasta ahora. Se llama pastel mágico porque es una receta tres en uno y es que como resultado de una única receta tendrás una textura a bizcocho, otra a crema y una última a pudding.

Normalmente este pastel lo encontrarás de sabor a vainilla pero en mi empeño por pasarlo todo a sabor limón, llegué a esta receta que me parece increíble y que está riquísima.

The mold I have used is 18 x 18. If it is bigger, it will not be so high. I have tried to do it with metal mold, with silicone and with glass and all three have worked very well.

But you use the mold that you use the cake is totally crazy and delicious and has a flavor that you will not forget


  • 4 large eggs at room temperature separating the whites from the yolks
  • a pinch of salt
  • 150 g sugar
  • 125 g butter slightly melted and then left to cool (should be very soft)
  • 1 teaspoon pure vanilla extract
  • 125 g flour
  • 125 ml freshly squeezed lemon juice
  • 375 ml milk at room temperature
  • the grated skin of 2 large lemons
  • Powdered sugar for decoration


Precalentamos el horno a 180 grados calor arriba y abajo.

We line a mold of 20 x 20 and 6 cm high approximately. To line the mold the easiest thing as other times is to wet a baking paper since this makes it fit better and we let the edges come out from the sides.

Separate in two bowls the yolks of the egg whites.

We pass a lemon through the bowl in which we are going to assemble the egg whites. this will remove any remaining fat and the whites will mount better. Add the egg whites and a pinch of salt and with some electric rods, mount the whites to the point of snow. Halfway through add a tablespoon of sugar and continue beating until they form firm peaks. Reserve

In another bowl with the help of electric rods beat the yolks with vanilla extract, lemon zest and the rest of the sugar. Beat until the mixture has lightened the color and is very fluffy and soft (about 3 minutes).

Add the soft butter and beat again until everything is well integrated. Now, add the flour little by little and mix well.

Add the lemon juice carefully and beat. And finally add the milk and beat until it is fully incorporated and the mixture is uniform and there are no traces of any ingredient.

With the help of a spatula we incorporate little by little the whites with enveloping movements so that they do not go down. It is not necessary that there is a uniform dough, but it will remain with some parts of the meringue without mixing and will remain as with lumps floating on the surface. The mixture is very liquid but do not worry.

Pass the mezcal to the mold and bake 10 minutes (no longer at this temperature of 180 degrees, because the cake would curdle and will no longer come out well, rich yes but not with the 3 textures). After this time, cover with an aluminum foil so that it does not brown excessively and let bake for another 40 minutes at 160 degrees. It is very important not to spend time or temperature since in that case it will be very rich but it will not be left with the different layers that make this cake magical.

Let cool completely before unmolding it and sprinkle with icing sugar.

Tips and Tricks

  • You can replace lemon juice with milk and eliminate lemon zest and you will have a delicious vanilla flavor
  • You can also add some red fruits if you want more flavor and color
  • Note that I used a metal mold. If you bake in a glass or porcelain one, times may change.
  • Difficulty: easy
  • Preparation time: 15 minutes
  • Servings: 16

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