Flan Cake (Cream Cheese Flan with Vanilla Cake and Caramel Topping)

2018-08-24 14:22:48

by Home Cooking Adventure

1999

Flan Cake is an irresistible dessert that combines the smooth silky flan with a moist vanilla sponge cake and caramel topping To print the recipe check the full recipe on my blog Ingredients Makes about 10 12 servingsFor caramel1 cup 200g sugarVanilla Cake1 1 2 cups 190g all purpose flour1 4 tsp 1g salt1 1 2 tsp 6g baking powder1 2 cup 113g unsalted butter room temperature1 2 cup 100g sugar2 large eggs1 tsp 5g vanilla extract1 2 cup 120ml milkCream Cheese Flan1 package 8oz 230g cream cheese room temperature4 eggs room temperature2 tsp 10g vanilla extract1 can 14oz 397g sweetened condensed milk1 can 12oz 350g evaporated milk1 In a small saucepan add sugar Melt over low medium heat until golden stirring constantly Remove from heat and pour the hot caramel into the bottom of a slightly greased 9 10 inch 23 25cm bundt pan Swirl the pan to spread evenly Set aside 2 Prepare the vanilla cake mixture Preheat oven to 350F 180C 3 In a medium bowl sift the flour baking powder and salt and whisk to combine Set aside until ready to use 4 In a large mixing bowl add butter and sugar and mix until creamy Incorporate eggs one at a time and add vanilla extract 5 Gradually add flour mixture alternating with milk 6 Pour the batter into the bundt pan over the caramel Set aside 7 Prepare cheesecake flan In a large bowl mix cream cheese until smooth Incorporate eggs one at a time vanilla extract sweetened condensed milk and evaporated milk Mix well until combined 8 Pour the cream cheese mixture over the vanilla cake batter into the bundt pan 9 Place the bundt pan into a larger pan and add boiling water halfway up the sides of the pan 10 Bake for 50 60 minutes until a toothpick inserted into the center of the cake comes out clean If the top starts to golden too fast add aluminum foil on top of the cake and continue baking 11 Remove the bundt pan from the oven and from the larger pan and let cool to room temperature 12 Refrigerate for 4 hours or better overnight 13 Before removing the cake from the pan place it again in a larger pan filled with hot water for easier removal 14 Invert the cake onto a plate and serve Background music Together Forever by Katrina Stone Never Wanna Grow Up ArtlistFollow me