Neopolitan Flan (Aka Caramel Flan Cake)

READY IN: 1hr 30mins
SERVES: 12-16
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • DIRECTIONS.
  • PAN AND OVEN PREP:
  • Use a deep 9 inch round pan, and a larger pan to set it in for a bain marie(water bath).
  • Put empty cake pan into larger pan and, holding the cake pan down so it doesn't float, add hot water to a depth of 3/4 inch.
  • Remove cake pan from larger pan and put larger pan in oven to preheat all to 350*F while making cake.
  • CARAMEL LAYER:
  • Mix sugar and 1 Tbs water and heat until caramelized(brownish in color).
  • Carefully add remaining water and stir to dissolve.
  • Pour into, and cover bottom of, 9 inch round pan.
  • Set aside.
  • FLAN LAYER:
  • Pour warm milk into beaten egg and vanilla mix; making sure not to cause eggs to foam.
  • Strain the mixture 3 TIMES, making sure there are no solid particles left.
  • Set aside.
  • SPONGE CAKE LAYER :
  • Mix all ingredients on high speed for 7 to 8 minutes until the mix becomes light and fluffy.
  • Divide into 3 portions, tint 1 portion pink and another green(see picture).
  • Pour pudding mixture carefully over caramel layer in cake pan.
  • Carefully pour layers of the tinted and untinted cake batter over this, alternating colors(see picture).
  • Layer of cake batter will look messy but will smooth out after a few minutes.
  • Return cake pan to bain marie and bake for 1 hour.
  • Cool on cake rack for 10 minutes before flipping onto serving plate.
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