1. DIRECTIONS. 2. PAN AND OVEN PREP: 3. Use a deep 9 inch round pan, and a larger pan to set it in for a bain marie(water bath). 4. Put empty cake pan into larger pan and, holding the cake pan down so it doesn't float, add hot water to a depth of 3/4 inch. 5. Remove cake pan from larger pan and put larger pan in oven to preheat all to 350*F while making cake. 6. CARAMEL LAYER: 7. Mix sugar and 1 Tbs water and heat until caramelized(brownish in color). 8. Carefully add remaining water and stir to dissolve. 9. Pour into, and cover bottom of, 9 inch round pan. 10. Set aside. 11. FLAN LAYER: 12. Pour warm milk into beaten egg and vanilla mix; making sure not to cause eggs to foam. 13. Strain the mixture 3 TIMES, making sure there are no solid particles left. 14. Set aside. 15. SPONGE CAKE LAYER : 16. Mix all ingredients on high speed for 7 to 8 minutes until the mix becomes light and fluffy. 17. Divide into 3 portions, tint 1 portion pink and another green(see picture). 18. Pour pudding mixture carefully over caramel layer in cake pan. 19. Carefully pour layers of the tinted and untinted cake batter over this, alternating colors(see picture). 20. Layer of cake batter will look messy but will smooth out after a few minutes. 21. Return cake pan to bain marie and bake for 1 hour. 22. Cool on cake rack for 10 minutes before flipping onto serving plate. ---------------------------------------------------------------------------
Nutrition
Ingredients
