Flan Cake-For those who completely love the flavour of Flan however are searching for one thing that takes it to the subsequent degree, then you definitely’re in the proper place.
This Flan Cake is the proper mixture of a vanilla cake, layered with flan custard and topped with a scrumptious do-it-yourself caramel sauce.
And that’s not all, this can be a ‘Magic Cake’ and the cake layer soaks up the caramel sauce on the backside of the pan after which rises once more for a magical cake not like the rest.
Attempt it as soon as, and also you’ll significantly fall in love with this traditional Vanilla Flan Cake.
What’s Flan?
Flan is a scrumptious dessert that may truly imply two very various things. The one which we’re most acquainted with and affiliate with flan is an egg-based baked custard that’s topped with a caramel sauce.
The opposite sort is a tart-like pastry that has a filling referred to as a fruit flan.
That’s additionally scrumptious, however this recipe focuses on the scrumptious custard with a thickened pudding-type texture and a light-weight and candy taste just like condensed milk.
It’s a actually delicate custard, and probably the most necessary flan substances which makes it what it really is are eggs.
Because it’s an egg-based custard, it’s normally baked in a bain-marie which includes baking in a water tub in an oven in an even bigger dish reminiscent of a big roasting pan.
If flans excite you, then you definitely’ll be glad to know I’ve a ton of flan recipes on my weblog. You may try my Leche Flan, Crème Caramel, Pumpkin Flan, and Flan Crème Caramel with Saffron and Cardamom.
However this explicit recipe takes flans to the subsequent degree. Wish to know why? Then learn on!
What’s a Vanilla Flan Cake?
This recipe is for a Vanilla Flan Cake, which is extremely distinctive and combines the perfect of a scrumptious vanilla-flavored egg-based custard with a straightforward do-it-yourself caramel sauce and a sponge cake that balances every thing out.
It consists of three completely different layers of deliciousness. The underside layer is a traditional vanilla sponge cake that absorbs the moisture from the caramel and doesn’t let it get soggy even when refrigerated.
The center layer is the creamiest and smoothest flan custard, and it’s topped with a caramel sauce that completely enhances all flavors.
Why Is It Additionally Known as a Magic Cake?
This cake is totally unbelievable for multiple purpose! One other common title for this cake is Magic Cake (Gâteau Magique in French), and belief me; there’s magic to this recipe!
When assembling the cake, we pour it on the highest on the very finish, however whereas baking, it is going to go to the underside whereas absorbing some caramel taste after which once more find yourself on the highest.
Once you invert the cake, you’ll see good layers of a vanilla sponge cake that’s calmly flavored with caramel, a scrumptious custard layer, and eventually, a caramel topping.
That is why it’s also referred to as the inconceivable cake or ‘pastel imposible’ in French! For those who do this recipe one time, it’ll make you need to have it many times!
Vanilla Flan Cake vs Chocoflan.
This scrumptious Vanilla Flan Cake is a traditional and ideal recipe to customise. One other common model of this dessert is Chocoflan from Latin America.
It’s just like this Vanilla Flan Cake recipe, besides that cocoa powder is added to the batter for a chocolate cake batter. This provides it a chocolate cake base layer and the custard and caramel on high.
Chocoflan can be normally baked in a bundt pan, however that’s not completely crucial with this traditional Vanilla Flan Cake. Curiously, there’s additionally an Arabic model of this cake referred to as Kodrit Kadir.
What You Have to Make Vanilla Flan Cake
Caramel Syrup
- Sugar: That is the primary ingredient we’ll must make our scrumptious caramel sauce for the Flan Cake. All you want is primary granulated white sugar.
- Water: The following factor we’ll want is water to show it into the proper syrup consistency we’re searching for.
Flan Combination
- Eggs: That is by far a very powerful flan ingredient, and it makes Flan Cake what it’s! We’ll be utilizing three giant eggs at room temperature for the custard layer.
- Vanilla extract: You’ll want some vanilla extract to calmly taste the custard. Additionally, give it the traditional vanilla taste we’re going for.
- Milk: It will enable us to get the proper consistency for our Flan combination.
- Cream: We’ll use heavy cream to assist thicken the custard and make it deliciously creamy.
- Sugar: Add some common white sugar to sweeten the flan to the proper degree!
The Cake Batter
- Eggs: We’ll be making a traditional vanilla cake with a sponge-like texture. Eggs are probably the most necessary substances to get that spongy texture. It would take in the caramel with out making the cake soggy.
- Sugar: You’ll want some sugar to sweeten the cake calmly. Sugar additionally helps add moistness to the cake.
- Oil: Talking of moistness. Including some vegetable oil is my secret ingredient to creating certain that the cake by no means will get too dry. Even when it’s like a sponge cake texture.
- Vanilla extract: We’ll additionally use some vanilla extract so as to add vanilla taste to our good Vanilla Flan Cake.
- All-purpose flour: All we want is a few easy ol’ all-purpose flour to provide construction to this scrumptious cake layer.
- Baking powder: To make sure it rises completely, we’ll use some baking powder as our leavening agent.
The best way to Make Vanilla Flan Cake Step by Step
Making this scrumptious Flan Cake is simpler than you assume. Right here’s what that you must do to make it step-by-step:
The best way to Make Caramel Sauce for Flan Cake
Let’s first begin off by making our caramel sauce.
Add the sugar and the water to a saucepan, and swirl the saucepan to assist distribute the sugar to dissolve.
Don’t combine the sugar with a spoon. As an alternative, carry on swirling the pan till the combination reaches a light-weight brown coloration. As soon as it does, take away it from warmth.
Subsequent, pour the caramel into an 8” pan and swirl the baking pan to cowl the underside of the pan. It’s not essential to prep your pan with cooking spray or aluminum foil.
The best way to Make Custard for Flan Cake
Time to make our custard layer for the Flan Cake!
In a saucepan, add the milk, cream, and sugar. Let the combination come to a simmer. As soon as it does, take away it from warmth and maintain it apart.
Add the eggs and vanilla to a bowl and beat till it’s all properly mixed.
Subsequent, add the recent milk and cream to the eggs whereas beating them to mood them. It would stop them from curdling.
Then run the earlier combination by a strainer and maintain it apart.
The best way to Make Cake Batter for Flan Cake
Let’s now make our closing cake layer.
In a bowl, beat the entire egg and the egg white till fluffy. Subsequent, add the vanilla and sugar, and beat some extra till the sugar dissolves.
Now add within the oil and beat for just a few seconds.
Sift within the flour and baking powder. Combine slowly utilizing a spatula or a whisk; when mixed, don’t over-mix even should you see small lumps within the batter.
The best way to Assemble Flan Cake
Time to assemble every thing so we will bake it!
When the baking pan is at room temperature, and the caramel is stable, pour the custard after which pour the cake batter over it.
Don’t faucet the baking pan such as you normally do when baking truffles to take away air bubbles, and keep away from mixing the cake batter with the custard; it is going to separate within the oven.
The best way to Bake Flan Cake
Let’s bake the Flan Cake now!
Place a bigger and deeper baking pan in a preheated oven at 180C/350F.
Pour boiling scorching water into that pan to make a water tub and place the flan cake pan. The water ought to attain half the flan cake pan.
Bake for 30 to 35 minutes or till a toothpick inserted within the center comes out clear.
Place the cake whereas within the pan on a cooling rack, after which cowl and refrigerate.
To serve, invert the flan cake over the serving plate. Your scrumptious Flan Cake is able to be served!
Suggestions for Making the Finest Vanilla Flan Cake
Listed below are my go-to suggestions for making the perfect Flan Cake each single time:
- When making the caramel sauce for flan cake, flip off the warmth when the sugar turns gentle golden because it will get darker quick from this level.
- I’ve purposely given the cake a sponge-like texture and isn’t a melt-in-the-mouth texture since it is going to take in the moisture from the caramel and received’t get soggy if refrigerated.
- Be certain that to make use of boiling water within the water tub, or the cake will take longer to bake, the caramel layer will soften and blend with the cake, and also you’ll lose the ‘magic’ aspect of this scrumptious cake.
- Use a bigger pan than the 8” baking pan for the water tub, reminiscent of a big roasting pan you may need at residence or a bigger cake pan.
- If the flan just isn’t allowed to chill totally earlier than setting, it is going to break or collapse when the pan is inverted.
- Just like flan, this cake is usually served chilly however could be very scrumptious when served heat or at room temperature.
- You could gently reheat a slice within the microwave, however be certain it is chilly earlier than trying to take away it from the pan if you first bake it.
- In my household, we just like the custard and cake layers to be on the thinner aspect since this can be a wealthy dessert, however if you would like the flan cake to be thicker, use a 6” cake pan.
The best way to Retailer Vanilla Flan Cake
At any time when I bake this cake, it disappears inside hours! However in case you’ve got some leftovers, you possibly can retailer them within the fridge for as much as 4 days in an hermetic container.
You may slice the cake and freeze it for as much as one month after it has been baked. Slices must be well-wrapped in plastic wrap and frozen earlier than being put in a freezer bag.
Flan Cake slices that have been beforehand frozen must be thawed within the fridge first, then allow them to come to room temperature earlier than serving.
Vanilla Flan Cake Recipe
That is an extremely straightforward, traditional Flan dessert that, when inverted, offers you a scrumptious vanilla cake layer with flan and a do-it-yourself caramel sauce topping.
Servings: 6 individuals
Energy: 349kcal
Substances
THE CARAMEL
- ½ cup sugar
- 3 tablespoon water
THE CUSTARD
- 3 giant eggs
- 2 teaspoon vanilla extract
- ½ cup milk
- ½ cup heavy cream
- 6 tablespoon sugar
THE CAKE BATTER
- 1 complete giant egg
- 1 giant egg white
- ⅓ cup sugar
- 3 tablespoon oil
- 1 ½ teaspoon vanilla extract
- ½ cup +1 tablespoon all-purpose flour
- 1 teaspoon baking powder
Directions
MAKING THE CARAMEL
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In a saucepan, add the sugar and the water, swirl the saucepan to assist distribute the sugar to dissolve. Don’t combine the sugar with a spoon, as a substitute, carry on swirling the pan till the combination reaches a light-weight brown coloration. Take away from warmth.
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Pour the caramel into an 8” pan and swirl the baking pan to cowl the underside of the pan.
MAKING THE CUSTARD
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In a saucepan, add the milk, cream, and sugar. Let the combination come to a simmer. Take away from warmth and maintain apart.
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In a bowl, add the eggs and the vanilla beat till mixed.
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Add the recent milk and cream steadily to the eggs whereas beating the eggs to mood it.
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Run the earlier combination by a strainer and maintain it apart.
MAKING THE CAKE BATTER
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In a bowl, beat the entire egg and the egg white till fluffy, add the vanilla and sugar, and beat some extra till the sugar dissolves.
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Add the oil and beat for just a few seconds.
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Sift within the flour and baking powder. Combine slowly utilizing a spatula or a whisk, when mixed cease and don’t over-mix even should you see small lumps within the batter.
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When the baking pan is at room temperature and the caramel is stable, pour the custard after which pour the cake batter over it. Don’t faucet the baking pan such as you normally do when baking truffles to take away air bubbles, and keep away from mixing the cake batter with the custard, it is going to separate within the oven.
BAKING FLAN CAKE
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In a preheated oven 180C/350F place a bigger and deeper baking pan. Pour boiling water into that pan to make a water tub after which place the flan cake pan in it. The water ought to attain the flan cake pan.
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Bake for 30 to 35 minutes or till a toothpick inserted within the center comes out clear.
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Place the cake whereas within the pan on a cooling rack after which cowl and refrigerate.
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To serve flip the flan cake over the serving plate.
Notes
• I’ve purposely given the cake a sponge-like texture and isn’t melted within the mouth texture, since it is going to take in the moisture from the caramel, and it received’t get soggy if refrigerated.
• You may retailer the flan cake within the fridge for as much as 4 days.
• It’s greatest to not flip the cake whereas it’s scorching or it is going to collapse.
• Be certain that to make use of boiling water within the water tub, or the cake will take an extended time to bake, and the caramel layer will soften and blend with the cake.
• Use a bigger pan than the 8” baking pan for water tub.
• In my home we just like the custard and the cake to be on the thinner aspect, since this can be a wealthy dessert, however if you would like the flan cake to be increased then use a 6” pan cake.
Diet
Serving: 1 Serving | Energy: 349kcal | Carbohydrates: 43g | Protein: 6g | Fats: 18g | Saturated Fats: 6g | Polyunsaturated Fats: 3g | Monounsaturated Fats: 7g | Trans Fats: 0.04g | Ldl cholesterol: 134mg | Sodium: 64mg | Potassium: 178mg | Fiber: 0.05g | Sugar: 42g | Vitamin A: 525IU | Vitamin C: 1mg | Calcium: 85mg | Iron: 1mg
