If you like the impossible cake, this version will be your favorite, as it is made with a spongy lemon bread and a creamy cracker flan, covered in an exquisite lemon gelatin with milk. Be surprised with this incredible combination of flavors and textures.
Learn more about Huevo San Juan®
Ingredients12 portions
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Preparation
Preheat the oven to 180 ° C.
For the lemon pie in a bowl, mix the dry ingredients and reserve.
In a blender , add the butter with the sugar, add the egg yolks of San Juan® and beat until they sponge, add the cream, and the lemon zest.
Add the dry ingredients in an enveloping way. Reservation.
Beat the egg whites of San Juan® until they double in volume and add soft and enveloping to the yolk mixture.
Pour the mixture into a pre-greased cake pan. Reservation.
For the flan, liquefy the evaporated milk with condensed milk, the pieces of San Juan® egg, vanilla, cheese and lemon zest.
Pour the flan mixture over the cake with a spoon, gently, to avoid mixing.
Bake in a bain-marie for 1 hour. Let cool completely.
For lemon gelatin, liquefy condensed milk, evaporated milk, whole milk, lemon zest and grenetine previously hydrated.
With the help of the tips of your fingers separate the impossible cake from the mold and pour the lemon jelly until the impossible cake begins to float. Refrigerate until set and unmold.
Garnish with whipped cream, biscuit powder and lemon sliced.
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