Have you ever thought about a cake have both fluffy and soft cake but also moist, fat, silky from flan?
It is not an impossible thing if you check my Flan cake recipe today!
I learned this cake from Sukie’s kitchen on Youtube and did exactly what she mentioned about recipe and method.
And “yes”, it is the most simplest one for all if we follow her guidance. However, I tried to reduce sugar in cake batter and mixed/decorated this flan cake with fruits to make a better combination for the one who worry about the fat from flan’s ingredients such as egg, milk and whipping cream taste.
Today’s recipe is made for size mold 16cm or my version is a square mold size 12cm/height 10cm and 2pcs small ramenkin size 8cm/heigh 6cm
Part 1. Making Flan caramel
- Ingredients:
Caramel:
. 60gram sugar
. 20ml water
Flan
. 2 whole eggs + 2 egg yolks
. 300ml unsweetened milk
. 100ml whipping cream
. 45gram sugar
. 10ml vanilla extract
2. Making caramel:
You can refer to Sukie’s guidance but I also have my own method as:
Step 1: Put 60gram sugar into the pot and cook in medium heat until it is melted totally. Cook in low heat until the melted sugar color changes to be golden brow then pour 20ml water into the pot. Stir it in 30s.
Please be careful at this step because the hot water or caramel can explode and make you be hurt. You can turn off the stove if need then turn it on when you finished adding water.
Step 2: Pour the caramel on the molds. Leave the molds aside.
No need to spread it all over the bottom because it can be done by itself when baking.
3. Making flan:
Step 1: Pour all milk, whipping cream and sugar into the pot and cook in low heat. Use spatular to whisk the mixture slightly until the sugar be melted totally but don’t let the milk be boiled (A).
Step 2: Slightly beat the eggs + egg yolks with vanilla extract. Make it mix together well but don’t lead to any bubbles in order to get a silky flan (B).
Step 3: Use a ladle to add each small part of (A) into (B). Slightly whisk, whisk and whisk to mix them well but don’t make many bubbles (C).
Step 4: Use a sifter to sort (C) and remove the remained egg white or yolk into a big cup/bowl. Can repeat one more time then leave sifted (C) aside.
Part 2: Making cake
Ingredients:
. 2 eggs
. 40gram all-purposed flour
. 30gram sugar
. 5ml vanilla extract
. 10ml milk
. 10ml cooking oil or 10ml melted unsalted butter
. A pinch of salt and cream of tartar.Making cake’s batter:
Your can refer to Sukie’s guidance or can check my details in how I baked Castella cake but change recipe for 2 eggs. Final result is same.
Step 1: Mix oil and milk well
Step 2: Separate white and yolk of eggs in 2 different bowls
Step 3: Add salt, cream of tartar into the egg white. Use handy mixer to beat it until the big bubbles appear.
Divide sugar as 2 parts then add in 2 times. Beat it until we get the stiff peak batter.
Step 4: Add 2 egg yolks and mix them slightly in 30s-1min.
Step 5: Use the flour-sifter to sift the all-purposed flour into the batter, separate it as 3 times. Use spatular to “fold” (from bottom up forward) the flour and batter to mix them well.
Step 6: Take a little of the batter and mix with mixture of milk and cooking oil. Mix them well then pour all into the remained batter. “Fold” them.
Part 3: Make Flan cake - Magic cake
. Pre-heat the oven at 160°C.
. Use another bigger mold with high edges.
. Boil 1 litter water
Step 1: Pour the (C) into the mold. Do it carefully to not make any bubbles.
Step 2: Add the cake’s batter on top of flan. Use spatular to flatten the batter. Don’t worry when seeing the batter is on top, the magic will happen soon.
Step 3: Put the mold which include batter&flan in the bigger mold. Pour hot water into the bigger one.
Step 4: Bake the flan cake in 60mins at 170°C.
Use aluminium wrapping to cover to top if the cake’s surface already done to prevent any burned.
When it finished, keep it in the oven 10mins more. Take it out of oven, leave it cool outside then put it to refrigerator 6hrs or more.
Because I succeeded by using Sukie’s recipe and method so I would like to put her original video for your reference.
I will add my own things from Part 4: serve flan cake!
Part 4: Serve flan cake
Usually, people will put it up-side-down on another plate but with my versions, I kept one in the big glass mold then decorated with fruits and whisked whipping cream, others I did as “usually”.
Up-side-down version:
This version, as normal, I did take the flan cake out then put more fruits and whisked whipping cream.
In this version, due to the moisture and silky of flan part, it is hard to keep all on the top so I suggest you should use cream cheese + whipping cream mixture to keep fruits well.
Or just simply eat without any addition is totally OK!
Non-up-side-down version:
This version, decoration is well done because all can be on top of the cake as normal cake.
You also don’t need to move the flan cake out - easily to be broken if you are not carefully person.
I chopped strawberry, mango and tangerine then put them on the top of whisked whipping cream.
The combination of color and their tastes make this cake more better than ever! Definitely should try!
Look at my yummy result~ Flan part is silky, no any bubbles and cake is moist, fluffy enough and soft. It is melted right on your mouth and combines perfectly with strawberry, mango and cream.
Follow the video guidance to make your simple version flan cake or show your creativity by adding more decoration to make it more colorful and delicious!
Have a nice day, my Bees~
-Jessica-
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