How To Make Magic Flan Cake
For this magic flan cake, we are creating two layers of sweet and savory dessert: a soft, chiffon cake and a creamy custard topped with caramel sauce.
Serves:
Ingredients
For the Caramel:
- 1cupsugar
- 1cancrema table cream
For the Flan:
- 2eggs
- ½cupcondensed milk,sweetened
- ½cupmilk
- ¾cupwhipping cream
- vanilla
For the Chiffon Cake:
- 2eggs,separated
- 1½tbspsugar
- 3tbspmilk
- 2tbspoil
- ¼cupflour
- 1tbspcocoa powder
- 1tbspcornstarch
- ¼tspbaking powder
- ¼tspbaking soda
Instructions
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Preheat the oven to 340 degrees F.
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Prepare the caramel by melting the sugar until brown and adding the table cream. Mix and pour in a bundt pan.
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To prepare the fan, use a whisk or a blender to mix all the ingredients together. Strain, then pour over the caramel.
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Next, begin the chiffon cake by separating the eggs and whisk the egg whites with salt and sugar until stiff peaks form.
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Mix the egg yolks with the sugar until pale in color, then add the milk and oil.
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Mix all the dry ingredients together and add to the egg mixture. Mix thoroughly until incorporated.
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Fold in the egg white mixture and pour over the flan mixture.
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Place in a water bath and into the oven for 40 to 50 minutes. Then, refrigerate for at least 4 hours.
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Once you’re ready to serve, place in a hot water bath for 5 minutes to melt the caramel.. Flip the cake over onto a plate, garnish with chocolate or fruits, and enjoy!
Nutrition
- Calories: 262.53kcal
- Fat: 11.96g
- Saturated Fat: 5.41g
- Trans Fat: 0.02g
- Monounsaturated Fat: 4.57g
- Polyunsaturated Fat: 1.37g
- Carbohydrates: 35.16g
- Fiber: 0.29g
- Sugar: 31.66g
- Protein: 4.72g
- Cholesterol: 90.75mg
- Sodium: 98.17mg
- Calcium: 94.23mg
- Potassium: 132.57mg
- Iron: 0.48mg
- Vitamin A: 96.53µg
- Vitamin C: 0.51mg
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