Lemon Pie Flotatina

Huevo San Juan®
Huevo San Juan®
If you like impossible cake, this version will be your favorite, as it is made with a fluffy lemon sponge cake and a creamy cookie flan, covered with exquisite lemon gelatin with milk. Let yourself be surprised by this incredible combination of flavors and textures.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
12
Servings
  • 4 San Juan® eggs, Divided into egg whites and yolks, for the cake 4 San Juan® eggs, Divided into egg whites and yolks, for the cake
  • 1/2 cups flour, for the cake 1/2 cups flour, for the cake
  • 1/4 cups vanilla cookies, ground, for the cake
  • 1 teaspoon baking soda, for the cake 1 teaspoon baking soda, for the cake
  • 1 pinch salt , for the cake 1 pinch salt , for the cake
  • 1/2 cups butter, at room temperature, for the cake 1/2 cups butter, at room temperature, for the cake
  • 3/4 cups sugar, for the cake 3/4 cups sugar, for the cake
  • 1 cup whipping cream, for the cake 1 cup whipping cream, for the cake
  • 2 teaspoons lime zest 2 teaspoons lime zest
  • 1 can evaporated milk, (360 g each) for the flan 1 can evaporated milk, (360 g each) for the flan
  • 1 can condensed milk, (397 g each) for the flan 1 can condensed milk, (397 g each) for the flan
  • 4 San Juan® eggs, for the flan 4 San Juan® eggs, for the flan
  • 2 teaspoons vanilla essence, for the flan 2 teaspoons vanilla essence, for the flan
  • 190 grams cream cheese 190 grams cream cheese
  • 2 teaspoons lime zest 2 teaspoons lime zest
  • 1 can evaporated milk, (360 g each) For the lemon gelatin
  • 1 can condensed milk, (397 g each) For the lemon gelatin
  • 1 cup whole milk, For the lemon gelatin
  • 2 limes, only zest for the lemon gelatin
  • 5 envelopes unflavored gelatin powder, (7 g each) hydrated and melted
  • whipped cream, for decoration
  • cookies, powdered, for decoration
  • lime, sliced, for decoration
Preparation
3h
1h
Medium
  • Preheat the oven to 180°C.
  • For the lemon cake, mix the dry ingredients in a bowl and set aside.
  • In a mixer, cream the butter with the sugar, add the yolks of Huevo San Juan® and beat until fluffy, then add the cream and lemon zest.
  • Gently fold in the dry ingredients. Set aside.
  • Beat the egg whites of Huevo San Juan® until they double in volume and gently fold them into the yolk mixture.
  • Pour the mixture into a previously greased cake mold. Set aside.
  • For the flan, blend the evaporated milk with the condensed milk, pieces of Huevo San Juan®, vanilla, cheese, and lemon zest.
  • Pour the flan mixture over the cake using a spoon gently to avoid mixing.
  • Bake in a water bath for 1 hour. Let cool completely.
  • For the lemon gelatin, blend the condensed milk, evaporated milk, whole milk, lemon zest, and previously hydrated gelatin.
  • Using your fingertips, separate the impossible cake from the mold and pour the lemon gelatin until the impossible cake starts to float. Refrigerate until set and unmold.
  • Decorate with whipped cream, crushed cookies, and sliced lemon.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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