Instructions

1. Make the Cake:

• Preheat your oven to 350°F (175°C).

• Sift the flour three times. On the last sift, mix in baking powder.

• Beat egg whites until stiff peaks form. Gradually add sugar and continue beating until glossy.

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• Add egg yolks one at a time, mixing well after each.

• In a separate bowl, mix milk with vanilla. Alternately fold in the flour mixture and milk mixture to the eggs, starting and ending with flour. Use a hand whisk to gently blend.

• Pour into a greased 9-inch round pan and bake for 30 minutes or until a toothpick comes out clean. Let cool.

2. Prepare the Flan:

• Line the same cake pan with foil, leaving overhangs to help lift the flan later.

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• Blend condensed milk, evaporated milk, cream cheese, eggs, and vanilla until smooth.

• Add hydrated gelatin and blend again.

• Pour into the pan and bake at 350°F (175°C) for 40 minutes, or until the flan is firm. Chill completely in the fridge.

3. Make the Milk Syrup:

• Blend all milk syrup ingredients until smooth.

• Slowly pour over the cooled cake until it’s fully soaked. Refrigerate for several hours or overnight.

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4. Assemble the Cake:

• Place the soaked sponge layer on a cake base.

• Spread a layer of whipped cream on top to help anchor the flan.

• Carefully unmold and place the chilled flan over the sponge.

• Add more cream, then top with a second sponge layer (if using).

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• Decorate with whipped cream and berries or fruit glaze.

Time & Yield

• Prep Time: 30 minutes

• Baking/Chill Time: 1 hour 10 minutes

• Total Time: 1 hour 40 minutes

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• Yields: 12 servings

Tips & Variations

• Use mango puree or caramel glaze as a topping.

• Add cinnamon to the cake batter for a warm touch.

• Whipped topping can be flavored with citrus or almond.

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• Use clear gelatin if you want a more “mirror-like” finish.

Storage

• Refrigerator: Best consumed within 3–4 days.

• Freezer: Not recommended due to texture changes from gelatin and syrup.

• Make Ahead: Prepare the cake and flan the day before for better layering and flavor infusion.

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Tools You’ll Need

• 9-inch cake pans

• Blender

• Mixer or whisk

• Measuring cups

• Parchment paper

• Offset spatula or cake scraper