Tag Archives: pudding cake

Pineapple Choco sponge flan

Pineapple Choco sponge flan

Pineapple Choco sponge flan

So many times I baked flan-cake , which is a combo of both flan/ pudding and cake .. The bottom layer is a sponge cake and the upper layer , a smooth creamy flan or pudding . I have almost a similar kind of recipe . For that one you can click the following link;

https://khadizaskitchen.com/2013/01/30/pudding-cake-sponge-cake-on-the-bottom-and-flan-or-cream-caramel-pudding-on-the-top/

But today , I just wanted to play a little . I’ve baked choco flan , pineapple upside down cake or even the pineapple upside down flan . So Why not something , a combo of trio .. 🙂 Pineapple Upside down choco sponge flan?? 😀 I browsed over net like crazy , but couldn’t get one .. So decided to experiment with the name of Almighty Allah ! The outcome is fantastic .. Alhamdulillah .. The pineapple slices went inside the flan , that made it even better . So at the end just decorated with some other slices of pineapple . 🙂

Ingredients:

For the caramel sauce:

2 tbl spoon of butter
4 tbl spoon of brown sugar
1/3 rd cup of whipped cream or evaporated milk

For the Sponge cake :
2 egg ( room temperature)
4 tbl spoon of Butter/oil
4 tbl spoon of sugar
2 tbl spoon of All purpose flour ( heaped)
2 tbl spoon of cocoa powder ( heaped)
Less than half a teaspoon baking powder

For The Flan:

2 eggs ( room temperature)
1 cup of evaporated milk or very thick milk
Half a Tin of Condensed Milk

Other ingredients:

Sliced Pineapple ( I took the tinned one)

Procedure:

1. Make the caramel sauce . Melt butter and add brown sugar . Stir . After few minutes add whipped cream or evaporated milk . Remove from the stove , when got thick . Pour over a greased pan . Let it cool . After it gets cool , it will set on the pan . Arrange the pineapple slices over the sauce .

2. Prepare the Flan batter . Whisk egg, condensed milk and evaporated milk with light hand . Remember if you over beat them or blend in the blender , you will never get the smooth texture , rather there is a possibility to end up with small holes in the flan , those perforated type flan. So always beat the egg and other ingredients with light hand and not too much .

3. Now prepare the cake batter . Beat butter/oil, sugar and egg together , until light and fluffy. Sieve flour , baking powder and cocoa together . Now fold the egg mixture with the flour mixture . Your cake batter is ready .

4. Now Pour the flan mixture over the set caramel sauce and pineapple . Then pour the cake batter over the flan mixture . Don’t worry . At the end they both will separate . The cake will sit on the bottom and the flan over it . 🙂

5. Take a baking tray and fill it with hot water . Put the pan on it and bake it at 350 FH in a pre-heated oven for 40-50 minutes . After 40 minutes , you can check the flan cake . If you see the cake part is done , but the knife didn’t come out clean from the bottom, that is the flan part , then cover the pan with aluminium foil and again bake for another 10 minutes.

6. After taking out from oven, don’t try to flip over immediately . Let it cool and keep it in the refrigerator for at least 2/ 3 hours . Then Flip over . decorate with sliced pineapple and cherries .

Notes:

1. If you don’t want your sponge cake to be chocolate flavor , then omoi the cocoa , and add 2 tbl spoon more flour to the batter . That is , in case you omit the cocoa , you have to take 4 tbl spoon of flour in total .

2. Let the caramel sauce sit on the pan first , before you pour the flan mixture . So Let the sauce set and cool , then pour the batter .

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Pudding Cake, sponge cake on the bottom and flan or cream caramel/ pudding on the top

Pudding Cake, sponge cake on the bottom and flan or cream caramel/ pudding on the top

My Pudding Cake…layered pudding+ cake…creamy cream caramel on the top and sponge cake on the bottom!!!!!!!!!!so worth making!!!!!!!!!made it after 5 long years..but turned even better alhamdulillah.

Cooking Method:

    1. First part is doing caramel topping ..spread sugar evenly on ur pan and melt the sugar at very low heat until becomes nice red color..I can share a tricks making caramel..It often happens that our caramel gets burnt on one side and the other side remains color less..for this keep swirling around ur pan while making the caramel( pan ta ghuriye ghuriye sugar ta melt korte hobe)..and if the problem persists, one side gets darker than other sides, then add lil water to the pan and swirl again..u will get the same color from all the sides..

    2. For PUDDING u need,

      2 eggs
      250 ml of evaporated milk+regularfull cream liquid milk ( I took 150 ml of evaporated milk+100 ml of regular full cream milk)
      sugar (according to your taste)

    Beat sugar with milk..In another bowl beat eggs with light hand..If u really want smooth, creamy pudding never over beat or over whip your eggs..this trick applies to egg halwa also….Now mix beaten eggs with beaten milk and sugar..pour onto the caramel in the pan..

    3. The SPONGE CAKE part; for sponge cake u need,

      2 eggs ( separeted into whites and yolks)
      all purpose flour 90 gram
      sugar 90 gram
      melted butter 30 gram
      milk 1 tbl spoon
      vanilla essence

    We are using melted butter for sponge cake for it will keep your sponge cake from being dry..

    First, beat the egg whites with half the sugar, a pinch of salt and half the vanilla until stiff peaks are achieved. Set aside.

    In a separate bowl, beat the egg yolks with the remaining sugar until thick, pale and creamy. Add the milk, remaining vanilla and melted butter and stir. Sift the flour into this mixture and fold/stir it in very gently until combined.

    Next, very gently fold a third of the egg white mixture into this batter, whisk it in, then add all the remaining egg white mixture and fold it in using a spatula. Make sure to use a light hand to combine as any heavy handling or vigorous mixing will deflate the batter.

    Gently add dollops of this airy batter into the cake pan on top of the pudding mixture ..don’t worry layers will separate during baking.

    4.We will use water bath technique to bake this pudding cake..For this you take a pan with water place your pudding pan onto it and then place it into the pre heated oven…Bake it for 40 min at 350 FH..

    5. When done take it out from the oven… Don’t flip over immediately..Let it cool and then place it in the refrigerator for at least 3/4 hours before u flip over ..And while it’s in the pan, with a wet fork lightly prick onto the cake and add cake syrap using a spoon.. cake syrup is easy to make..Water, sugar and valilla essence..Thatz it..You can even use sprite or other colorless drinking soda as your cake syrap..It will keep ur sponge cake moist..

    After 3/4 hours take it out from the refrigerator and flip it over on a serving dish..it’s so worth making..:D

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