Ingredients:
3 cups of flour
6 eggs divided the white with the yolk
2 teaspoons vanilla
1 and 1/3 cups of whole milk
1 and 1/3 cups of sugar
4 teaspoons of baking powder
Ingredients for the flan:
1 on the gelatin hydrated in 1/2 cup of water
1 can of condensed milk
1 can of evaporated milk
1 stick of cream cheese
5 eggs
2 teaspoons vanilla
Ingredients for the syrup:
1 can of condensed milk
1 can of evaporated milk
1 cup of whole milk
1 teaspoon vanilla
1/2 cup vanilla flavored milk
Preparation:
To prepare the cake, sift the flour 3 times and in the last sift with the baking powder. Beat the egg whites until stiff, add the sugar little by little until well integrated. Add the sugar little by little and the egg yolks one by one. Mix the milk with the vanilla separately and add and alternate with the flour that we will divide into three parts, starting with the flour we will do it with enveloping movements with the hand mixer until well integrated. Bake at 350ºC for 30 minutes. To prepare the flan, we will do it in the same mold that we baked the cake and we will cover it with aluminum foil that comes out of the mold to help us unmold the flan later. Blend the flan ingredients and at the end add the hydrated gelatin and bake it for 40 minutes. When we move it and the flan feels firm, it's ready. Take it to the fridge. Blend the mixture for the syrup, bathe the cake very well and let it rest in the fridge preferably overnight so that it better absorbs the milk. To assemble the cake I put a little whipped cream on the first layer of bread, to help stick the flan carefully place the flan and add more whipped cream before putting the other layer of bread.
3 cups of flour
6 eggs divided the white with the yolk
2 teaspoons vanilla
1 and 1/3 cups of whole milk
1 and 1/3 cups of sugar
4 teaspoons of baking powder
Ingredients for the flan:
1 on the gelatin hydrated in 1/2 cup of water
1 can of condensed milk
1 can of evaporated milk
1 stick of cream cheese
5 eggs
2 teaspoons vanilla
Ingredients for the syrup:
1 can of condensed milk
1 can of evaporated milk
1 cup of whole milk
1 teaspoon vanilla
1/2 cup vanilla flavored milk
Preparation:
To prepare the cake, sift the flour 3 times and in the last sift with the baking powder. Beat the egg whites until stiff, add the sugar little by little until well integrated. Add the sugar little by little and the egg yolks one by one. Mix the milk with the vanilla separately and add and alternate with the flour that we will divide into three parts, starting with the flour we will do it with enveloping movements with the hand mixer until well integrated. Bake at 350ºC for 30 minutes. To prepare the flan, we will do it in the same mold that we baked the cake and we will cover it with aluminum foil that comes out of the mold to help us unmold the flan later. Blend the flan ingredients and at the end add the hydrated gelatin and bake it for 40 minutes. When we move it and the flan feels firm, it's ready. Take it to the fridge. Blend the mixture for the syrup, bathe the cake very well and let it rest in the fridge preferably overnight so that it better absorbs the milk. To assemble the cake I put a little whipped cream on the first layer of bread, to help stick the flan carefully place the flan and add more whipped cream before putting the other layer of bread.
