Ingredients:
- 3 cups of flour
- 6 eggs divided the white with the yolk
- 2 tablespoons of vanilla
- 1 and 1/3 cups of sugar
- 4 tablespoons of baking powder
Ingredients for the flan:
- 1 over the grenetine 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 tablespoons of vanilla
- 1 can of condensed milk
- 1 can of evaporated milk
- 1 whole cup of milk
- 1 teaspoon of vanilla
- 1/2 cup vanilla flavored milk
Preparation:
To prepare the cake, knead the flour 3 times and at the last knead with baking powder. Whisk the pebbles at snow point, add sugar slowly until well integrated. Add sugar little by little and yeast one by one. Mix apart the milk with vanilla and continue adding and alternating with the flour that we will divide into three parts, starting with the flour we will do it in surrounding motions with the hand whisker until it integrates well. Bake at 350°C for 30 minutes. To prepare the flan, we will make it in the same mold we bake the cake and cover it with aluminum foil that comes out of the mold to help us de-mold the flan afterwards. We blend the ingredients in the flan and then add the moistened grenade and bake for 40 minutes. When we move it and the flan sits firm it’s ready. Take it to the fridge. We blended the mixture for the syrup, bathe the cake very well and let it sit in the refrigerator preferably overnight for it to absorb the milk better. To assemble the cake I put some whipped cream on the first layer of bread, to help glue the flan carefully place the flan and add more whipped cream before putting the other layer of bread.
