Description
A scrumptious fusion of creamy flan and fluffy cake, perfect for any occasion.
Ingredients
Scale
- 1 cup sugar (for caramel)
- 1 cup milk
- 1 can sweetened condensed milk
- 1/2 cup cream cheese
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 cup sugar (for cake)
- 1/2 cup unsalted butter
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup milk (for cake)
- 1 teaspoon vanilla extract (for cake)
Instructions
- Preheat your oven to 350°F (175°C).
- In a saucepan, heat 1 cup of sugar over medium heat until it melts, turning into a golden caramel. Quickly pour this caramel into a round cake pan, tilting to coat the bottom evenly.
- In a blender, combine milk, sweetened condensed milk, cream cheese, eggs, and one teaspoon of vanilla extract. Blend until smooth. Pour this mixture over the caramel in the cake pan.
- In a separate bowl, cream together 1 cup of sugar and butter until it is light and fluffy. Add the eggs and mix well.
- Stir in the flour, baking powder, salt, and the remaining milk and vanilla extract until combined. Pour this cake batter over the flan mixture in the pan.
- Place the cake pan inside a larger baking dish and fill the larger dish with hot water to create a water bath for baking.
- Bake for 50-60 minutes or until a toothpick inserted into the cake comes out clean.
- Remove from the oven, let it cool, then refrigerate for a few hours.
- To serve, run a knife around the edges of the cake pan and invert onto a serving plate.
Notes
For added beauty, drizzle with caramel sauce and top with fresh berries or mint leaves. This dessert can be stored in an airtight container in the refrigerator for up to four days.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Latin American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 35g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 80mg