Turkuaz Kitchen Creme Caramel Flan and Chocolate Sponge Cake are made with granulated sugar, water, mascarpone cheese, granulated sugar, eggs, sweetened condensed milk, milk, heavy cream, vanilla extract, and flour.
This delicious dessert recipe creates a tasty treat that takes about 1 hour and 30 minutes to prepare and can serve up to 8 people.
Ingredients Needed:
For The Caramel:
- 70 Grams Granulated Sugar
- 25 Milliliters Water
For The Custard:
- 4 Ounces Mascarpone Cheese
- 1/2 Cup Granulated Sugar
- 3 Eggs
- 1/2 Can Sweetened Condensed Milk
- 1/2 Cup Milk
- 1/4 Cup Heavy Cream
- 1 Teaspoon Vanilla Extract
For The Chocolate Sponge Cake:
- 2 Eggs, Separated
- 1/2 Cup Granulated Sugar
- Pinch Of Salt
- 1 Teaspoon Hot Water
- 2 Tablespoons Cocoa Powder
- 1/2 Cup Flour
Cooking Instructions
- Preparing the Caramel: In a medium pan, add sugar and spread it evenly. Set the pan to high medium heat and keep it without stirring. As soon as the color turns caramel, take it away from the heat carefully add the water, and stir. Pour it into your cake pan and set it aside to cool and harden. Preheat the oven to 340°F (170°C).
- Preparing the Custard: In a large mixing bowl, add room temperature mascarpone and sugar, and mix until the mixture is smooth and creamy. Add the eggs and vanilla, and mix well. Then pour the condensed milk, milk, and cream, and mix until combined well. Using a strainer, pour the custard over the caramelized sugar, and set aside.
- Preparing the Chocolate Sponge Cake: In a medium bowl, add egg whites, a pinch of salt, and 1/4 cup sugar, beat them together using a hand electric mixer until stiff peaks form, about 4-5 minutes. In another medium bowl, add the egg yolks and the remaining sugar, and mix them for 1-2 minutes. Add hot water and vanilla, and mix. Using a wooden spoon, transfer the foamy egg whites to the yolks and fold until everything is combined well. Finally, sift flour and cocoa powder and gently fold into the batter until combined. Pour the cake mixture on top of the custard as shown in the IG Reel. Don’t worry, the cake mixture will stay on top because of its texture.
- Baking: In a bigger baking tray, add hot water and put the cake pan on top. Bake the cake for 45-55 minutes.
- Cooling and Serving: Transfer the cake and allow it to cool to room temperature, then refrigerate for at least 4-5 hours or overnight. Using a sharp knife, gently run around the edge of the cake to make sure that it is not stuck. Gently invert on a serving plate and serve with coffee.
Recipe Tips
- Use Room Temperature Ingredients: Ensure all dairy and eggs are at room temperature for a smoother custard and better sponge cake texture.
- Beat Egg Whites to Stiff Peaks: When making the sponge cake, beat the egg whites until stiff peaks form to ensure the cake rises properly and has a light texture.
- Sift Dry Ingredients: Sift the flour and cocoa powder to avoid lumps and ensure a smooth batter for the sponge cake.
- Use a Water Bath: Baking the cake in a water bath helps the custard set evenly without curdling and prevents the caramel from burning.
- Chill Properly: Allow the dessert to chill in the refrigerator for at least 4-5 hours or overnight to achieve the best texture and flavor.
What To Serve With This Delicious Cake
This creamy Creme Caramel Flan and Chocolate Sponge Cake pair well with fresh berries, a dollop of whipped cream, a drizzle of chocolate sauce, or a sprinkle of chopped nuts.
It also can be served alongside a scoop of vanilla ice cream, a dusting of powdered sugar, or a cup of hot coffee for a delicious dessert.
How To Store Leftovers
First, let the leftover Creme Caramel Flan and Chocolate Sponge Cake cool until it reaches room temperature. Then, cover it tightly with plastic wrap or place it in an airtight container before refrigerating. It can be stored in the fridge for up to 3 days.
Nutrition Facts
Serving Size: 1 slice (1/8 of the cake)
- Calories: 310
- Total Fat: 18g
- Saturated Fat: 11g
- Cholesterol: 125mg
- Sodium: 85mg
- Potassium: 150mg
- Total Carbohydrate: 32g
- Dietary Fiber: 1g
- Sugars: 28g
- Protein: 6g
Try More Turkuaz Kitchen Recipes:
- Turkuaz Kitchen Pistachio Baklava
- Turkuaz Kitchen Lemon Curd Tart
- Turkuaz Kitchen Crispy Cream Puffs
- Turkuaz Kitchen Zebra Cake
Turkuaz Kitchen Creme Caramel Flan and Chocolate Sponge Cake
Description
Turkuaz Kitchen Creme Caramel Flan and Chocolate Sponge Cake are made with granulated sugar, water, mascarpone cheese, granulated sugar, eggs, sweetened condensed milk, milk, heavy cream, vanilla extract, and flour.
This delicious dessert recipe creates a tasty treat that takes about 1 hour and 30 minutes to prepare and can serve up to 8 people.
Ingredients
For The Caramel:
For The Custard:
For The Chocolate Sponge Cake:
Instructions
- Preparing the Caramel: In a medium pan, add sugar and spread it evenly. Set the pan to high medium heat and keep it without stirring. As soon as the color turns caramel, take it away from the heat carefully add the water, and stir. Pour it into your cake pan and set it aside to cool and harden. Preheat the oven to 340°F (170°C).
- Preparing the Custard: In a large mixing bowl, add room temperature mascarpone and sugar, and mix until the mixture is smooth and creamy. Add the eggs and vanilla, and mix well. Then pour the condensed milk, milk, and cream, and mix until combined well. Using a strainer, pour the custard over the caramelized sugar, and set aside.
- Preparing the Chocolate Sponge Cake: In a medium bowl, add egg whites, a pinch of salt, and 1/4 cup sugar, beat them together using a hand electric mixer until stiff peaks form, about 4-5 minutes. In another medium bowl, add the egg yolks and the remaining sugar, and mix them for 1-2 minutes. Add hot water and vanilla, and mix. Using a wooden spoon, transfer the foamy egg whites to the yolks and fold until everything is combined well. Finally, sift flour and cocoa powder and gently fold into the batter until combined. Pour the cake mixture on top of the custard as shown in the IG Reel. Don’t worry, the cake mixture will stay on top because of its texture.
- Baking: In a bigger baking tray, add hot water and put the cake pan on top. Bake the cake for 45-55 minutes.
- Cooling and Serving: Transfer the cake and allow it to cool to room temperature, then refrigerate for at least 4-5 hours or overnight. Using a sharp knife, gently run around the edge of the cake to make sure that it is not stuck. Gently invert on a serving plate and serve with coffee.
Video
Notes
- Use Room Temperature Ingredients: Ensure all dairy and eggs are at room temperature for a smoother custard and better sponge cake texture.
- Beat Egg Whites to Stiff Peaks: When making the sponge cake, beat the egg whites until stiff peaks form to ensure the cake rises properly and has a light texture.
- Sift Dry Ingredients: Sift the flour and cocoa powder to avoid lumps and ensure a smooth batter for the sponge cake.
- Use a Water Bath: Baking the cake in a water bath helps the custard set evenly without curdling and prevents the caramel from burning.
- Chill Properly: Allow the dessert to chill in the refrigerator for at least 4-5 hours or overnight to achieve the best texture and flavor.
Turkuaz Kitchen Creme Caramel Flan and Chocolate Sponge Cake