Bizcoflán, why choose between flan and sponge cake when you can have this
Last Updated on
Total: 55 min Diners: 10
The bizcoflán is also known as magic cake and is that during baking something curious happens and is that, when we put it in the oven, below is the layer of sponge cake dough and above the custard mixture completely liquid, but during baking, the cake, being lighter and fluffier, floats on the custard so that when leaving the oven we have the inverted layers. The result is that when we turn our sponge cake on a tray we will have a layer of sponge cake underneath, a layer of custard on top and all of it sprinkled with a delicious caramel.
Ingredients for a 12×30 cm mold
For the sponge cake batter
. For the custard mixture
Whole milk, 500 ml Sugar, 5 tablespoons Eggs, 5 Liquid caramel
Step 1
We turn on the oven to 180ºC and introduce a deep dish – in which fits the mold that we are going to use – with about three inches of boiling water, because our bizcoflán we are going to bake in a bain-marie.
Step 2
Prepare the cake batter, mix the eggs with the sugar until they double in volume, add the yogurt, mix to integrate and, while whisking, add the oil as a thin thread.
Finally add the flour with the sifted yeast and integrate it with the help of a spatula making wrapping movements. Set aside.
Step 3
To prepare the flan mixture, beat the eggs with the sugar and milk until well blended. Strain the mixture and set aside.
Step 4
We spread the walls of the mold with liquid caramel, pour the cake batter and level it as much as possible with the help of a spatula. Carefully pour the milk, egg and sugar mixture that will become the flan on top. So that this mixture does not fall all at once and is well distributed over the sponge cake dough we can drop the flan mixture on the back of a large spoon.
Step 5
Bake in a bain-marie at 180ºC for about 45 minutes or until a toothpick comes out clean.
Step 6
When ready, remove from the oven, put it on a wire rack, let it cool in the mold and when it is cool, carefully turn it over onto the serving dish or tray on which you are going to serve it.
