is made of caramel cream or milk flan in a delicious fluffy vanilla gauze cake. One of the favorite and popular cake recipes of Filipinos.
This Filipino cream cake
is technically an upside-down cream cake, layered with caramel, flan and sponge cake or gauze cake.
The sugar is melted, caramelized and cooled in the baking pan. Add the flan or custard mixture and the light, airy cake dough is on top, then baked in the oven with a water bath (Bain-Marie).
After baking, it will be invested in a serving dish. The cake at the bottom and the caramel from the top runs down the side of the flan and cake.
How to make cream cake
Step 1. Make the candy. Add sugar and water to a saucepan. Melt over high heat and let simmer until amber. Shake the pan to evenly distribute the heat (to avoid burning the candy) until golden brown. Immediately remove from heat and pour into baking sheet.
Step 2. In a medium bowl, beat the whole eggs, egg yolks, pure vanilla extract and lemon zest. Add whole milk and condensed milk. Mix until well mixed and set aside.
Preheat the oven to 350°F and boil the water for the water bath while making the vanilla gauze cake.
Step 3. Make the vanilla gauze cake
Make the cake dough. In a large bowl, add all wet ingredients. Mix until well mixed. Sift the dry ingredients over the mixture of wet ingredients. Mix until
smooth Make the meringue. In a bowl of stand-up mixer. Beat the egg whites at room temperature and the cream of tartar on high speed while adding sugar gradually. Beat to stiff peaks.
Slowly add the cake dough to the meringue or add four additions. Use a spatula or whisk in a folding and scraping motion until there are no streaks of cake dough.
Step 4. Laying layers of cream cake Using the fine-mesh strainer, pour the flan mixture into the baking pan with the caramel that has cooled. Add and pour the vanilla gauze cake dough over the flan mixture. Use a cake tester or toothpick and shake the cake dough to remove some air bubbles and even out the top.
Step 5. Bake the cream cake. Place on the bottom rack of the preheated oven inside the rectangular baking sheet. Pour the hot water into the rectangular steaming baking sheet and bake at 350°F for 50 to 55 minutes.
Step 6. Remove the cream cake from the pan. Remove the cake from the oven and place it on a cooling rack. Let it cool in the pan but still warm to the touch for about 15 to 30 minutes maximum. Otherwise, the candy will harden and it might be difficult to get out of the pan.
Removing this cream cake from the bundt pan is a bit complicated. I made this in a pan for bread, round, rectangular and square pan and much easier to drop the cake when it is still hot. All the caramel will drip onto the side of the cake when it is invested.
Step 6. Transfer the inverted cream cake to a cake server. It tastes best when served cold.
- Use a cake tester or toothpick to check the cake. It is done by baking when inserted into the cake and comes out clean.
- The longer the cake cools in the pan, the caramel will harden and may not come out easily. If this happens, place it back in the boiling water bath to reheat the caramel for 5 minutes.
Removing the cake from the
- pan immediately from the oven while it is still hot can cause the flan to break and the cake to shrink or crush a little
Storage: Store the cream cake in the refrigerator in an airtight container for 2 to 3 days.
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Cream cake” />
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