Leche Flan Cake Recipe

 

Leche Flan Cake is a delicious combination of soft chiffon or sponge cake with rich, creamy caramel flan on top. Here’s a simple recipe to try:

Ingredients

For the Caramel

• ½ cup sugar
• 2 tbsp water

For the Flan

• 4 egg yolks
• 1 can (300ml) condensed milk
• 1 can (370ml) evaporated milk
• 1 tsp vanilla extract

For the Cake

• 3 egg yolks
• ¼ cup sugar
• ⅓ cup milk
• ¼ cup vegetable oil
• 1 tsp vanilla extract
• 1 cup all-purpose flour
• 1 tsp baking powder
• ¼ tsp salt

For the Meringue

• 3 egg whites
• ¼ tsp cream of tartar
• ¼ cup sugar

Instructions

1. Make the Caramel

• In a pan over low heat, melt the sugar and water until golden brown.
• Quickly pour into a round cake pan, tilting to coat the bottom. Let it set.

2. Prepare the Flan

• In a bowl, mix egg yolks, condensed milk, evaporated milk, and vanilla.
• Strain the mixture to remove bubbles and pour over the caramel layer.

3. Steam the Flan

• Cover the cake pan with foil and place it in a larger baking dish.
• Fill the dish with hot water (about 1 inch high).
• Bake in a preheated oven at 160°C (320°F) for 30 minutes or until slightly set.

4. Make the Cake Batter

• In a bowl, whisk egg yolks and sugar until light. Add milk, oil, and vanilla.
• Sift in flour, baking powder, and salt. Mix until smooth.

5. Make the Meringue

• In a separate bowl, beat egg whites and cream of tartar until foamy.
• Gradually add sugar and beat until stiff peaks form.

6. Combine and Bake

• Gently fold the meringue into the cake batter.
• Pour the batter over the partially set flan.
• Bake again at 160°C (320°F) for 25-30 minutes or until a toothpick inserted comes out clean.

7. Cool and Serve

• Let the cake cool completely.
• Run a knife around the edges, place a plate over the pan, and flip to unmold.
• Slice and enjoy your Leche Flan Cake!

Would you like any variations or serving tips?