Fruit flan

Recipe for fruit flan

This article was published by: Matthew

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Fruit flan is a delightful dessert that combines a light, buttery crust with a creamy custard filling and an assortment of fresh fruits on top. This recipe is perfect for those looking to satisfy their sweet tooth with a refreshing and fruity treat. With its vibrant colors and irresistible flavors, this fruit flan is sure to impress both family and friends at any gathering. The combination of the buttery crust and the smooth custard creates a perfect balance of textures, while the fresh fruits add a burst of natural sweetness.

Keywords: fruit flan, dessert, creamy custard, fresh fruits, buttery crust.

Fruit flan details

Fruit flan, recipe Rating: 4.4
Number of votes:89 INGREDIENTS:

For Chiffon Cake:

A:

100g all-purpose flour

1/2 tsp baking powder

1/2 tsp baking soda

4 egg yolks

45g castor sugar

40g corn oil

70g milk

1/2 tsp vanilla essence

B:

4 egg whites

50g sugar

1/4 tsp cream of tartar

For Custard Filling:

300g whipping cream

170-180ml water

100g instant custard

1/2 tin fruit cocktail (drained to remove syrup)

For Jelly Topping:

    15g instant jelly

400ml water

130g  sugar

Fruits for decoration

METHOD:

To prepare chiffon cake:

1. Sift all-purpose flour, baking powder and baking soda into a mixing bowl. Add in the remaining ingredients and mix well until the mixture is smooth and consistent.

2. In a separate clean mixing bowl, whip egg whites and cream of tartar of Ingredients B at medium speed until the egg whites are bubbly. Add sugar and whip at high speed until stiff peaks form.

3. Fold 1/3 of whipped egg whites into mixture of Step 1. Then, pour this mixture to the remaining egg whites in the other mixing bowl. Fold gently to combine both mixtures.

4. Pour this combined mixture into a 8-inch round cake pan. Bake at a preheated over at 170 deg C for 40-45 minutes.

5. As soon as the cake is removed from oven, quickly invert the pan and let it cool.

6. When the cake is completely cool, run a knife around the sides of pan to remove the cake. Slice cake into 3 layers.

To prepare filling:

1. Whip the whipping cream until stiff peaks form. Set aside.

2. In a mixing bowl, pour water into instant custard. Whisk until the custard is smooth.

3. Fold 1/3 of the whipped cream (prepared in Step 1) and fruit cocktail gently into the custard.  Incorporate them well in whipped cream.

4. Sandwich cake layers with the filling prepared in Step 3.

5. Spread some of the left over whipped cream on top of the last layer. (Save some for decorating the sides of the cake later).

6. Arrange some fruits on top of the cake. Chill cake for about 30 minutes.

To prepare jelly topping:

1. Pour instant jelly and sugar into water. Bring to boil. Set aside to cool.

2. Pour jelly solution on top of the cake so that all the fruits are totally incorporated in the jelly. Chill the cake.

3. When set, take out the cake and decorate sides with the remaining whipped cream.