This recipe combines the creamy richness of Leche Flan with the soft, fluffy texture of a cake. It’s a delightful dessert that’s perfect for special occasions or any time you crave something sweet and indulgent.
Ingredients:
For the Leche Flan:
- 1 cup granulated sugar
- 1/4 cup water
- 1 (12 oz) can evaporated milk
- 1 (14 oz) can condensed milk
- 6 large eggs
- 1 teaspoon vanilla extract
For the Cake:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
Instructions:
1. Prepare the Caramel:
- In a medium saucepan over medium heat, combine the sugar and water. Swirl the pan occasionally, but do not stir, until the sugar dissolves and turns a golden amber color. Be careful not to burn the caramel.
- Immediately pour the caramel into a 9-inch round cake pan, tilting the pan to coat the bottom evenly. Set aside.
2. Prepare the Leche Flan:
- In a large bowl, whisk together the evaporated milk, condensed milk, eggs, and vanilla extract until well combined.
- Gently pour the flan mixture over the caramel in the cake pan.
3. Prepare the Cake:
- Preheat oven to 350°F (175°C).
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
4. Bake the Cake:
- Carefully pour the cake batter over the flan mixture in the cake pan.
- Place the cake pan inside a larger baking pan (such as a roasting pan). Fill the larger pan with hot water halfway up the sides of the cake pan (this creates a water bath).
- Bake for 45-55 minutes, or until a toothpick inserted into the cake portion comes out clean.
5. Cool and Serve:
- Remove the cake from the oven and let it cool completely in the water bath.
- Once cooled, cover the cake pan and refrigerate for at least 4 hours, or preferably overnight.
- To unmold the cake, run a thin knife or spatula around the edges of the pan. Place a serving plate upside down over the cake pan and invert. The caramel should drip down and cover the flan.
- Slice and serve chilled.
Tips and Variations:
- For a richer flan, you can use heavy cream in place of some of the evaporated milk.
- You can add a tablespoon of rum or brandy to the flan mixture for added flavor.
- Feel free to experiment with different cake flavors, such as chocolate or ube.
- Make sure the caramel is a deep amber color, but not burnt, as this will affect the taste of the flan.
- The water bath is crucial for ensuring a smooth and creamy flan.
Enjoy your delicious Leche Flan Cake!