Flan cake: the perfect dessert for your guests! INGREDIENTS For the syrup: 150 g (3⁄4 cup) sugar; 60 ml (1⁄4 cup) water. For the flan: 4 eggs; 300 g (1 cup) sweetened condensed milk; 360 ml (1 1/2 cup) milk; 1 teaspoon of vanilla powder. For the dough: 4 egg yolks; 50 g (1⁄4 cup) sugar; 50 ml (1⁄4 cup) vegetable oil; 60 ml (1⁄4 cup) milk; 1 teaspoon of vanilla powder; 125 g (1 cup) all-purpose flour; 1 teaspoon (5 g) chemical yeast; 1/2 teaspoon salt; 4 egg whites; 1 teaspoon of lemon juice; 65 g (1⁄3 cup) sugar. METHOD: For the syrup, place the water and sugar mixture on medium heat and cook without stirring until the colour turns amber. Pour the syrup to the bottom of a 20 cm mold, spreading it evenly. Whip the flan ingredients until smooth consistency. For batter, beat egg yolks with sugar, oil and milk, add vanilla, flour, salt and chemical yeast and whip until smooth consistency. Beat the egg whites separately with the lemon juice, adding the sugar 3 times, until firm peaks are formed. Incorporate the egg whites into batter. Pour the flan mixture over the caramel, then gently cover with an airy batter. Bake in the bath for 60 minutes at 180C/350F. · See original · Rate this translation Share Anne Reynolds commented on your photo.
