Rum Flan Cake Recipe
Description: Indulge in the delightful fusion of flavors with this tantalizing Rum Flan Cake recipe from lovewithrecipes.com. Combining the creamy richness of flan with the decadence of rum-infused cake, this dessert is sure to impress your taste buds and leave you craving for more.
Keywords: Lunch/Snacks, Mexican, Weeknight, Oven, Less than 4 Hours, Easy
Nutritional Information (Per Serving):
- Calories: 492.4
- Fat Content: 16.7g
- Saturated Fat Content: 5.5g
- Cholesterol Content: 245.7mg
- Sodium Content: 279.9mg
- Carbohydrate Content: 71.3g
- Fiber Content: 0.3g
- Sugar Content: 51g
- Protein Content: 11.6g
Servings: 6
Cook Time: 1 hour
Prep Time: 15 minutes
Total Time: 1 hour and 15 minutes
Ingredients:
| Ingredient | Quantity |
|---|---|
| Sugar | 1/2 cup |
| Eggs | 3 |
| Sugar | 2 cups |
| Evaporated milk | 1/2 cup |
| Rum | 13 tbsp |
| Cake flour | 1 cup |
| Baking powder | 2 tsp |
| Salt | 3/4 tsp |
| Rum | 1/4 cup |
| Cream of tartar | 1/4 tsp |
| Sugar | 2 tbsp |
| Orange peel | 3 strips |
| Orange juice | 1/4 cup |
| Whipped cream | For serving |
Instructions:
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Prepare Caramel: Start by caramelizing sugar in a 9-inch heart-shaped or round pan, ensuring it’s about 3 1/2 to 4 inches deep.
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Make Flan Mixture: In a mixing bowl, beat together the egg yolks, eggs, sugar, evaporated milk, orange peel, and rum until well combined. Set this flan mixture aside.
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Prepare Cake Batter: Sift together the cake flour, sugar, baking powder, and salt. Create a well in the center of the dry ingredients and add in the egg yolks, oil, rum, and orange juice. Stir until everything is thoroughly blended, starting from the center and working outwards.
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Beat Egg Whites: In another bowl, beat the egg whites with cream of tartar until they become foamy. Gradually add in the remaining sugar, continuing to beat until stiff peaks form, but be careful not to overbeat.
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Combine Batter: Gently fold the cake batter into the beaten egg whites until well combined, ensuring to maintain the fluffy texture.
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Layer the Flan and Cake: Pour the prepared flan mixture into the caramel-lined pan. Carefully spoon the cake batter over the flan mixture, creating a layered effect.
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Baking: Place the pan containing the layered mixture into a larger pan. Pour hot (not boiling) water into the larger pan until it reaches halfway up the sides of the cake pan. This water bath will help ensure even baking.
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Bake: Preheat your oven to 325°F (162°C) and bake the Rum Flan Cake for 50 to 60 minutes or until the cake is fully set and a toothpick inserted into the center comes out clean.
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Cooling: Once baked, allow the cake to cool on a wire rack or chill it in the refrigerator until you’re ready to serve.
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Serving: Carefully invert the cake onto a serving platter, allowing the caramel to cascade down the sides. For an elegant finish, pipe whipped cream rosettes around the edges of the flan.
Enjoy your delightful Rum Flan Cake, a perfect blend of creamy flan and moist rum-infused cake, sure to be the star of any dessert spread! 🍰🍮
