STRAWBERRY FLAN CAKE
Looking for a new bake sale favorite? Our fresh strawberry flan cake takes only 20 minutes of prep work on your end and can please 16 people!
Provided by My Food and Family
Categories Dairy
Time 4h35m
Yield 16 servings
Number Of Ingredients 10
Steps:
- Heat oven to 375ºF.
- Cook 1 cup sugar and water in saucepan on medium-high heat 10 min. or until sugar is melted and deep golden brown in color. (Do not stir.) Immediately pour into 12-cup fluted tube pan sprayed with cooking spray; tilt pan to evenly cover bottom with syrup. Set aside. Blend evaporated milk, cream cheese, eggs, vanilla and remaining sugar in blender until smooth.
- Prepare cake batter as directed on package; blend in dry gelatin mix. Pour over syrup in bottom of pan; gently ladle cream cheese mixture over cake batter. Cover with foil sprayed with cooking spray, sprayed-side down. Place in larger pan. Add enough water to larger pan to come halfway up side of tube pan.
- Bake 1 hour 15 min. or until toothpick inserted near center comes out clean. Cool completely. (Do not remove cake from pan.)
- Refrigerate 2 hours. Loosen cake from sides of pan with knife; invert onto plate. Gently remove pan. Serve cake topped with COOL WHIP and strawberries.
Nutrition Facts : Calories 330, Fat 10 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 70 mg, Sodium 310 mg, Carbohydrate 0 g, Fiber 0.7737 g, Sugar 0 g, Protein 6 g
STRAWBERRY FLAN
Learn how to make a fruity strawberry flan recipe. Best served with fresh strawberries, whipped cream or vanilla ice cream.
Provided by Michelle Minnaar
Categories Dessert
Time 1h
Number Of Ingredients 13
Steps:
- Preheat the oven to 180°C / 350°F / gas mark 4.
- Grease a 30cm (12in) sponge flan baking pan with butter, then dust with flour & set aside.
- Place eggs, sugar and butter into a large bowl and mix together with a blender until fluffy, which should take about 3 minutes.
- Sieve the flour and baking powder into the egg mixture, then whisk.
- Pour the contents into the prepared baking pan and spread evenly.
- Place the pan in the preheated oven and bake for 12 - 15 minutes until golden brown. Remove the sponge flan from the oven, and carefully tip it out onto a cooling rack to allow it to cool completely.
- Place the milk and vanilla pod in a pan and heat through. Remove from the heat.
- In a separate bowl, beat the egg yolks and sugar.
- Add the flour and a bit of the warm milk and stir.
- Add this mixture to the rest of the warm vanilla milk which is still in the saucepan.
- Whisk over a medium heat until smooth and thickened, which should take about 4 minutes. Remove from the heat and cool completely.
- When the pastry case and custard have cooled down completely, fill the pastry case up to the brim with custard.
- Arrange the strawberries on top and drizzle with melted white chocolate and sprinkle with almonds.
- Serve immediately with whipped cream or ice cream, plus extra strawberries. Enjoy!
Nutrition Facts : Calories 409 calories, Sugar 34.6 g, Sodium 98.5 mg, Fat 18.1 g, SaturatedFat 8.7 g, TransFat 0 g, Carbohydrate 52.7 g, Fiber 2.2 g, Protein 11.1 g, Cholesterol 186.5 mg
STRAWBERRY FLAN CAKE
Steps:
- Beat well the egg, milk, sugar, and lemon peel. Add melted butter Sift together the flour, salt, soda. Add to first mixture and beat well. Pour batter into a greased and floured 12" flan pan and bake at 350 degrees for 20-25 minutes. Cool on rack. Prepare 1 pkg strawberry Jello (1 cup water, 4-5 ice cubes). Chill until it begins to harden. When cake is cooled, add pudding to shell. Fill with sliced strawberries. Pour slightly hardened Jello over strawberries. Chill until Jello sets. Top cake with whipped cream. Garnish top with more sliced strawberries and fresh mint leaves, if desired.
STRAWBERRY CREAM CAKE
This cake is really easy to make, especially if you buy a ready made sponge. In the UK we can buy ready made 'sponge flan' cases but I just make my own for this. The filling is more luxurious than plain old whipped cream and easy to whip up too. If you do the hot skewer thing and can make spun sugar to go on top, you will have an elegant cake with a 'wow' factor. If, like me, you are useless with the sugar, a few strawberries on top will still be beautiful. Recipe adapted from James Martin's series 'Sweet Baby James' on the BBC.
Provided by Nic2371
Categories Dessert
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- In a large clean bowl, whip the double cream with 25g/1oz of the caster sugar and the orange liqueur until the mixture holds soft peaks. Fold in the custard, then place into the fridge to chill.
- Using a 20-25cm/8-10in stainless steel cake ring, or the outside ring of a spring form cake tin, cut out the centre of the sponge/flan case. Using a sharp bread knife, carefully cut the sponge in half horizontally to make two thin layers. Place the ring onto a large serving plate and place one of the sponge layers inside to line the base.
- Line the ring with the largest of the strawberry halves, cut-side facing outwards against the ring. Slice the remaining strawberry halves and lay in the centre of the ring, don't forget to save a few for the top of the cake. Then top with the cream mixture and smooth the top with a knife. Place the remaining sponge layer on top of the cream and dust heavily with the icing sugar.
- Carefully remove the cake ring, if you have trouble you can warm the edges with a hot cloth or a mini-blowtorch and then lift it off.
- You can serve it at this point if you want, just top with berries.
- Place the remaining 75g/2½oz caster sugar into a very clean pan and heat gently until it caramelises, then remove from the heat and allow to cool slightly.
- While the caramel is cooling, carefully heat a metal skewer until red hot by holding it over a hot hob, then use the hot skewer to score the top of the cake in lines to create a diamond pattern.
- Lightly oil a metal steel and shake spoonfuls of the caramel back and forth over the steel to make thin strands of caramel. Gather them up to make a loose ball.
- To serve, top the cake with the reserved small strawberries and the mixed berries. Garnish with mint sprigs and top with the spun sugar.
- Note: It's hard to estimate the exact amount of strawberries needed, 2-3 punnets was in the original recipe.
Nutrition Facts : Calories 471.4, Fat 37.9, SaturatedFat 23.3, Cholesterol 138.6, Sodium 40.8, Carbohydrate 33.2, Fiber 3.4, Sugar 21.5, Protein 3.4
STRAWBERRY FRUIT FLAN
This is a typical German Strawberry Flan. When the strawberry season arrives these cakes can be found in every café and every home. You can use any combination of fruits on the cake. Peaches and kiwi; raspberries, apricots - etc. To glaze I use the packaged glaze which can usually be found in the produce (!) section of the supermarket.
Provided by WendyinGermany
Categories Dessert
Time 45m
Yield 1 cake, 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Cake:.
- Separate yolks from egg whites. Beat the yolks, water, sugar and vanilla sugar until foamy. Add the flour and baking powder to this mixture.
- Beat the egg whites until stiff and carefully fold them into the above mixture.
- Pour into greased flan form and bake at 350° for ca. 25 minutes. Remove from pan and let cool.
- Cake tends to stick to pan, if this happens do the following: turn cake onto cooling rake, if it does not come out easily, run a tea towel under cold water, wring and place over bottom of flan form. The cake should then drop out easily.
- Syrup:.
- Mix together all ingredients and stir until the sugar has dissolved. Pour over cool cake. Top with sliced fruit and glaze.
- You do not need to use the syrup, if you do, use it carefully as you do not want to drown the cake in it. It is only meant to give it a bit of a kick.
- Serve with whipped cream and enjoy!
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