Fresh Fruit Flan

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Fresh Fruit Flan

 

Cake:

2 Tablespoons milk

2 large eggs

1 teaspoon vanilla

1/4 teaspoon salt

1 cup cake flour, sifted

1/2 teaspoon baking powder

1/2 cup granulated sugar

4 Tablespoons unsalted butter, at room temperature

1 zest of 1 lemon, finely chopped

Syrup:

1/4 cup granulated sugar

1/4 cup fruit juice or fruit liqueur

Filling:

2 cups fresh fruit

2/3 cup whipping cream

 

 

 

 

 

Cake:

Preheat the oven to 350 degrees. Butter an 8 1/2 " Flan and place in the

refrigerator or freezer to firm the butter.

In a small bowl or measuring cup, whisk together the milk, 2 eggs, and vanilla.

Set aside.

In a medium mixing bowl, combine the dry ingredients (including sugar) and the

lemon zest and mix on low speed for 30 seconds. Add the butter and 1/2 of the

milk mixture and blend until dry ingredients are moistened. Increase to medium

speed and beat for 1 minute. Scrape down the sides. Add remaining mild mixture

and beat for 30 seconds. Spoon batter into the prepared 8 1/2 " Flan Pan,

smoothing surface with a spatula. Bake for 20-25 minutes or until a tester

inserted in the center comes out clean.

Syrup:

While the cake is baking, prepare a syrup to compliment the fruit you will be

using. In a small pan over medium heat, stir the sugar and fruit juice or

liqueur until the sugar is dissolved. As soon as the cake comes out of the oven,

poke the cake all over with a toothpick, and brush it with 1/2 of the prepared

syrup. Cool in the pan for 10 minutes and invert onto a greased cooling rack.

Brush the sides and top surface with the remaining syrup and allow to cool

before wrapping airtight. The flavor of this cake is better if it is stored for

24 hours before eating.

Filling:

Set aside 2/3 of the fruit, selecting the best. Cut the remaining fruit into

small cubes and sprinkle with sugar to taste. Macerate the fruit until juice

forms (30-90 minutes).

Just before serving, whip the cream until it begins to thicken. Add sugar to

taste.

Spread the macerated fruit and all of the accumulated juice on the cake. Cover

with the whipped cream. Decorate with the remaining fruit, creating an

attractive design.

 

Serves 4

 

Source: Kaiser Bakeware

Formatted by Chupa Babi: 06.11.08

 

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