Vanilla flan cake

Ingredients

For the caramel:

• 150 g sugar
• 80 g water

For the flan:

• 2 eggs
• 200 ml heavy cream (30% fat)
• 150 g sweetened condensed milk
• 90 ml milk
• 1 tsp vanilla extract

For the cake:

• 2 egg yolks
• 20 g sugar
• 1 tsp vanilla extract
• 35 ml milk
• 20 ml neutral oil (sunflower)
• 50 g flour (T45 or T55)
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1 pinch of salt
• 2 egg whites
• 25 g sugar

Materials

• 1 electric mixer
• 1 whisk
• 1 spatula
• 1 6-inch round cake pan

Preparation

• Caramel:
  Melt the sugar in a saucepan. Stir if necessary. Gradually add the water while mixing with a spatula.
• When the caramel starts to bubble, pour it directly into the mold. Refrigerate while preparing the other components (at least 10 minutes).
  
• Flan:
  Mix the eggs, milk, cream, vanilla, and sweetened condensed milk.
• Cake:
  Whisk the egg whites until stiff peaks form, then gradually add the sugar to make a meringue. Set aside.
  
• Mix the egg yolks, sugar, vanilla, and salt. Add the milk and oil, and mix well. Incorporate the flour, baking powder, and baking soda.
• Fold the meringue into the batter and set aside.
  
• Pour the flan mixture into the mold, then cover it with the cake batter. Place the mold in a baking tray and fill it with boiling water to create a water bath.
• Bake for 1 hour and 30 minutes in a preheated oven at 160°C (320°F). Remove from the oven and let cool. Refrigerate to allow the cake to cool completely.
  
• To unmold the cake easily, place the mold in a container filled with boiling water and wait about 10 minutes before unmolding.
• And there you have it—your flan cake is ready!
  

Cookware

Attributes

Questions

Photos of members who cooked this recipe