Even if you placed the flan mixture after the cake mixture, when it cooks, it inverts and you will have, when flipping it, the cake on the bottom and the flan on top!
For the cake:
Grease with butter and flour
a Pressure Cooker®. In the bowl
of an electric mixer, cream the
butter and add one egg. Alternate
with half of the prepared flour
(130 g) and a little of the milk,
beating until fully integrated.
Add the egg, the remaining flour, and the
milk. While continuing to beat, add
the baking powder. Pour
the cake batter into the prepared Pressure Cooker®
and set aside.
For the flan:
Blend the condensed milk, evaporated
milk, eggs, and vanilla extract. Pour into the Pressure Cooker®
over the cake batter.
Cook on LOW heat, sealing the pot
hermetically, WITHOUT PLACING THE
PRESSURE REGULATOR.
From the moment steam starts to escape, place the pressure regulator and
let cook for 45 minutes
(you can check if the cake is
cooked after 35 minutes by inserting
a tester needle
or a toothpick).
Remove the Pressure Cooker® from the heat, let
cool, open the Pressure Cooker® and you're done!
Unmold and store in the refrigerator.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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