Lemon Pay Flotatine

Name: Lemon Pay Flotatine
Prep time: 240 min
Cook time: 240 min
Yield: 12
Cuisine: Internacional
Ingredients: 4 San Juan® Eggs, Divided into egg whites and yolks, for the cake; 1/2 cups flour, for the cake; 1/4 cups vanilla cookie, ground, for the cake; 1 teaspoon baking soda, for the cake; 1 pinch salt, for the cake; 1/2 cups butter, at room temperature, for the cake; 3/4 cups sugar, for the cake; 1 cup whipping cream, for the cake; 2 teaspoons lemon zest; 1 can evaporated milk, (360 gc / u) for flan; 1 can condensed milk, (397 gc / u) for flan; 4 San Juan® Eggs, for flan; 2 teaspoons liquid vanilla, for flan; 190 grams cream cheese; 2 teaspoons lemon zest; 1 can evaporated milk, (360 gc / u) For lemon gelatin; 1 can condensed milk, (397 gc / u) For lemon gelatin; 1 cup whole milk, For lemon gelatin; 2 limes, just zest for the lemon jelly; 5 envelopes gelatin, (7 gc / u) hydrated and melted; whipped cream, to decorate; cookie, in powder, to decorate; lime, cut into slices, to decorate

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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®

Ingredients

12 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.