Almond Flan Cake

Instructions

1. Step 1

   Preheat the oven to 175°C and position a rack in the lower-middle of the oven.

   Cookware: oven

2. Step 2

   Heat ¾ cup (150 gr) of the granulated sugar in the saucepan over medium heat. Swirl the pan occasionally until the sugar melts into a deep amber caramel.

   Timer: 8 min (fixed)

   Ingredients used: 150.0 gr Granulated Sugar

   Cookware: saucepan

3. Step 3

   Immediately pour the caramel into the Bundt pan and carefully tilt the pan to coat the bottom. Set it aside until the caramel hardens.

   Timer: 5 min (fixed)

   Cookware: 25-centimeter Bundt pan

4. Step 4

   Whisk the all-purpose flour, almond flour, baking powder, and fine salt together in the mixing bowl.

   Timer: 2 min (fixed)

   Ingredients used: 125.0 gr All-Purpose Flour, 95.0 gr Almond Flour, 5.0 gr Baking Powder, 2.0 gr Fine Salt

   Cookware: mixing bowl, whisk

5. Step 5

   In the same bowl, whisk 3 eggs with the remaining ¾ cup (150 gr) granulated sugar and 1 tsp vanilla extract. Whisk in the melted butter, whole milk, and almond extract.

   Timer: 3 min (fixed)

   Ingredients used: 5.0 ml Almond Extract, 3.0 piece Egg, 150.0 gr Granulated Sugar, 115.0 gr Unsalted Butter, 5.0 ml Vanilla Extract, 120.0 ml Whole Milk

   Cookware: mixing bowl, whisk

6. Step 6

   Fold the mixture just until no dry flour remains, then spread the almond cake batter evenly over the hardened caramel.

   Timer: 2 min (fixed)

   Cookware: 25-centimeter Bundt pan, mixing bowl, rubber spatula

7. Step 7

   Blend the remaining 4 eggs and 1 tsp (5 ml) vanilla extract with the sweetened condensed milk and evaporated milk until smooth. Slowly pour the flan mixture over the cake batter.

   Timer: 2 min (fixed)

   Ingredients used: 4.0 piece Egg, 355.0 ml Evaporated Milk, 300.0 gr Sweetened Condensed Milk, 5.0 ml Vanilla Extract

   Cookware: 25-centimeter Bundt pan, blender, rubber spatula

8. Step 8

   Cover the Bundt pan tightly with aluminum foil and place it inside the roasting pan. Heat enough water in the kettle for the water bath.

   Timer: 5 min (fixed)

   Cookware: 25-centimeter Bundt pan, aluminum foil, Kettle, roasting pan

9. Step 9

   Place the roasting pan in the oven, then carefully add hot water until it reaches halfway up the outside of the Bundt pan.

   Cookware: 25-centimeter Bundt pan, Kettle, oven, roasting pan

10. Step 10

    Bake at 175°C until the cake is set, the center is no longer liquid, and the custard reaches 82°C.

    Timer: 85 min (fixed)

    Cookware: 25-centimeter Bundt pan, aluminum foil, oven, roasting pan

11. Step 11

    Remove the Bundt pan from the water bath, uncover it, and cool it on a rack for 60 minutes.

    Timer: 60 min (fixed)

    Cookware: 25-centimeter Bundt pan, aluminum foil, cooling rack

12. Step 12

    Cover the pan and refrigerate the cake until thoroughly cold and set.

    Timer: 240 min (fixed)

    Cookware: 25-centimeter Bundt pan, aluminum foil

13. Step 13

    Run a thin knife around the outer and inner edges. Place the rimmed serving plate over the pan, invert both together, and lift off the pan so the caramel flows over the cake.

    Timer: 5 min (fixed)

    Cookware: 25-centimeter Bundt pan, serving plate, Thin knife