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You are here: Home / Dessert Recipes / Leche Flan Cake

April 18, 2016

Leche Flan Cake

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This leche flan cake or sometimes called custard cake is a sponge cake topped with a favorite classic, creamy, leche flan and golden caramelized sugar. Baking this cake needs a water bath (place cake pan in a larger cake pan that you fill with water).

 

Leche Flan Cake

Leche Flan Cake

Manny
4.75 from 4 votes
Print Recipe Pin Recipe
Prep Time 30 mins
Cook Time 1 hr 25 mins
Total Time 1 hr 55 mins
Course Dessert Recipe
Cuisine Filipino
Servings 9 servings

Ingredients
  

For the caramel

  • 1 cup regular white sugar
  • 1/4 cup water
  • Pinch of cream of tartar

For the flan

  • 6 egg yolks
  • 1 whole egg
  • 1 cup evaporated milk
  • 1 cup condensed milk
  • 2 teaspoons grated lemon or dayap rind

For the cake

  • 2 1/4 cups sifted cake flour
  • 2/3 cup caster sugar
  • 1 tablespoon sifted baking powder
  • 1/2 cup corn oil
  • 8 egg yolks
  • 2/3 cup water
  • 1 teaspoon sea salt
  • 1 teaspoon pure vanilla extract
  • 8 egg whites
  • 1/2 teaspoon cream of tartar
  • 2/3 cup Caster sugar grind white sugar with food processor

Instructions
 

How to make Leche Flan Cake

  • Preheat the oven to 350 °F and prepare the caramel In a large frying pan, combine sugar, water, and cream of tartar. Mix well with a spoon, and then place over medium heat. Do not disturb the mixture once it's over direct heat. Allow sugar to caramelize to a light golden brown
  • Immediately pour the caramel into a 9'' x 13'' baking pan (3 inches high)
  • Using kitchen towels, tilt the pan so as to encourage the caramel to completely cover the bottom of the pan. Set aside.
  • Combine the flan ingredients in a large mixing bowl strain, using a piece of cheesecloth or fine strainer. Stir in 2 teaspoons of grated dayap or lemon rind. Transfer the flan mixture to the caramel lined baking pan. Set aside.
  • Prepare the cake. Blend the first 8 ingredients for the cake in a large mixing bowl. Beat with a wire whisk until smooth and lump free. Set aside.
  • In another large mixing bowl, using an electric mixer, beat the egg whites together with the cream of tartar until frothy. Gradually add the white sugar while continuing to beat at medium speed until the egg whites are stiff but not dry.
  • Quickly but thoroughly fold in the egg yolk mixture into the beaten egg whites Carefully pour the cake batter into the pan with the custard. Do not tap the pan.
  • Bake for one hour and 25 minutes using a water bath ( place cake pan in a larger cake pan that you fill with water) Allow the cake to cool in its pan together with the water bath. Unmold carefully and chill well before serving.

 

Leche Flan Cake

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Filed Under: Dessert Recipes Tagged With: custard cake, leche flan, leche flan cake

Reader Interactions

Comments

  1. Bena says

    November 30, 2018 at 6:08 pm

    4 stars
    For the egg yolks, when I told it in do I mix it or leave them whole

    Reply
    • admin says

      December 3, 2018 at 4:47 am

      5 stars
      Hi Bena, just pour it whole no need to beat it.

      Reply
  2. Essa says

    April 13, 2020 at 2:47 pm

    Hi, can I use regular white sugar instead of caster sugar? thanks

    Reply
    • admin says

      April 15, 2020 at 9:40 am

      5 stars
      Use brown sugar instead of caster sugar.

      Reply
  3. Ludy Fredriksson says

    September 10, 2020 at 2:57 am

    How many cups of water for the water bath ?

    Reply
    • admin says

      September 14, 2020 at 11:58 am

      5 stars
      HI Ludy, it will depend on the size of your cake pan.

      Reply

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