Crème caramel cake

A Crème Caramel Cake combines the elegance of crème caramel with the deliciousness of cake. Here's a recipe for a layered dessert that features a caramel flan on top of a moist cake base, baked together to perfection.

Crème Caramel Cake Recipe

Ingredients:

For the Caramel:

• 1 cup granulated sugar
• ¼ cup water

For the Flan (Crème Caramel):

• 4 large eggs
• 1 can (14 oz) sweetened condensed milk
• 1 can (12 oz) evaporated milk
• 1 tsp vanilla extract

For the Cake:

• 1 ½ cups all-purpose flour
• 1 ½ tsp baking powder
• ¼ tsp salt
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 2 large eggs
• ½ cup whole milk
• 1 tsp vanilla extract

Instructions:

Step 1: Prepare the Caramel

1. Make the caramel: In a medium saucepan, combine the sugar and water. Cook over medium heat, swirling the pan occasionally (do not stir), until the sugar dissolves and turns into a deep amber color, about 8-10 minutes.
2. Pour into the pan: Immediately pour the caramel into a greased 9-inch round cake pan or Bundt pan, tilting the pan to coat the bottom evenly. Set aside to cool and harden.

Step 2: Prepare the Flan (Crème Caramel)

1. Mix the flan: In a large bowl, whisk the eggs until smooth. Add the sweetened condensed milk, evaporated milk, and vanilla extract, and whisk until well combined.
2. Pour over caramel: Carefully pour the flan mixture over the cooled caramel layer in the pan.

Step 3: Prepare the Cake Batter

1. Preheat the oven: to 350°F (175°C).
2. Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. Cream butter and sugar: In a large bowl, beat the softened butter and sugar until light and fluffy (about 3-4 minutes).
4. Add eggs and vanilla: Beat in the eggs one at a time, followed by the vanilla extract.
5. Combine wet and dry ingredients: Gradually add the dry mixture to the wet ingredients, alternating with the milk, starting and ending with the flour mixture. Mix until just combined.
6. Pour over flan: Carefully spoon the cake batter over the flan mixture in the pan, spreading it evenly.

Step 4: Bake and Invert

1. Bake in a water bath: Place the cake pan inside a larger pan. Fill the larger pan with hot water to reach halfway up the sides of the cake pan (this ensures the flan bakes gently). Bake for 50-60 minutes, or until a toothpick inserted into the cake comes out clean.
2. Cool the cake: Remove the cake from the oven and let it cool to room temperature in the water bath. Then refrigerate the cake for at least 4 hours (or overnight) to fully set.
3. Invert the cake: Run a knife around the edges of the pan to loosen the cake. Invert the cake onto a serving plate. The caramel will drip down over the flan and cake layers, creating a beautiful presentation.

Serve the cake chilled and enjoy the luscious layers of caramel, creamy flan, and tender cake! This dessert is as impressive as it is delicious.