Lemon Flan Cake Recipes

LEMON FLAN CAKE

Steps:

• Line 9-inch round pan with foil, with ends of foil extending over side. Spray with cooking spray. Cut cake into 1/2-inch-thick slices; arrange on bottom and up side of prepared pan to form even layer, cutting slices as needed to fill in gaps.
• Add boiling water to gelatin mix; stir 2 min. until completely dissolved. Carefully pour into blender. Add cream cheese, milk and sugar; blend until smooth. Stir in lemon zest. Pour over cake in pan.
• Refrigerate 3 hours or until gelatin is firm. Use foil handles to remove dessert from pan; discard foil. Top dessert with COOL WHIP.

IMPOSSIBLE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease the base and sides of a 10-inch fluted tube pan. Dust lightly with flour; tap to remove excess.
• Fill a shallow baking pan with enough water to come 1/3 of the way up the sides of the tube pan. Place water bath in the oven to warm up while it is preheating.
• Pour caramel sauce into a microwave-safe bowl. Microwave until warm and pourable, about 1 minute. Pour into the prepared tube pan, covering the base completely.
• Mix flour, cocoa powder, baking soda, and baking powder together in a bowl.
• Beat 1/2 cup plus 2 1/2 tablespoons butter in a bowl with an electric mixer until smooth. Add sugar; beat until light and fluffy. Beat in 1 egg and coffee. Alternate adding flour mixture and milk, mixing well between additions. Pour cake batter evenly over caramel in the tube pan.
• Combine evaporated milk, condensed milk, 4 eggs, and vanilla extract in the bowl of a food processor; blend until smooth. Pour over cake batter through a fine sieve.
• Bake in the water bath in the preheated oven until a toothpick inserted into the chocolate cake comes out clean, about 1 hour.
• Let cake cool, about 1 hour. Carefully run a thin knife around the edges to loosen the cake, cover with a serving plate, and flip onto the plate.

LEMON FLAN CAKE RECIPE

Steps:

• LINE 9-inch round cake pan with foil, with ends of foil extending over sides of pan. Spray with cooking spray. Cut cake into 1/2-inch slices. (You will have about 16 slices). Arrange cake slices in bottom and up side of prepared pan to form even layer, cutting slices as needed to fill in gaps. STIR boiling water into dry gelatin mix at least 2 min. until completely dissolved; carefully pour into blender. Add cream cheese, milk and sugar; cover. Blend until smooth. Stir in lemon peel. Pour over cake in pan. REFRIGERATE at least 3 hours or until set. Lift from pan, using foil handles. Top with whipped topping.

FLAN CAKE

Steps:

• Preheat oven to 325 degrees. Spray bundt pan thoroughly with cooking spray.
• Pour 3/4 cup caramel topping in bundt pan.
• Whip flan ingredients (eggs, condensed milk, evaporated milk, and vanilla) together with electric mixer.
• Pour flan mixture into pan.
• Prepare cake mix according to package directions.
• Pour prepared cake mix over flan mixture in pan.
• Bake for 35 to 45 minutes.
• Cool for 15 to 20 minutes before inverting onto serving plate. Caramel topping will drip down the sides.
• Drizzle additional caramel topping over sliced cake before serving if desired.
• Store in refrigerator.

LEMON BLUEBERRY FLAN CAKE

Steps:

• Mix the soft cream cheese and pudding until smooth.
• Place the flan sponge cake on a platter.
• Spread the pudding mixture in the center of the flan.
• Top with blueberries.
• Spoon the melted current jelly over the blueberries.
• Serve immediately or refrigerate (covered) until time to serve.