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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.
4 pieces of San Juan® egg Divided into egg whites and yolks, for the cake
1/2 Cup of flour for the cake
1/4 of Cup of vanilla cookie ground, for the cake
1 teaspoonful of baking soda for the cake
1 pinch of Salt for the cake
1/2 Cup of Butter at room temperature, for the cake
3/4 of Cup of sugar for the cake
1 Cup of whipping cream for the cake
2 teaspoons of lemon zest
1 can of evaporated milk (360 gc / u) for flan
1 can of condensed milk (397 gc / u) for flan
4 pieces of San Juan® egg for flan
2 teaspoons of vanilla for flan
190 grams of cream cheese
2 teaspoons of lemon zest
1 can of evaporated milk (360 gc / u) For lemon gelatin
1 can of condensed milk (397 gc / u) For lemon gelatin
1 Cup of whole milk For lemon gelatin
2 pieces of green lemon just zest for the lemon jelly
5 envelopes of unflavored gelatin (7 gc / u) hydrated and melted
to taste of whipped cream to decorate
to taste of cookie in powder, to decorate
to taste of green lemon cut into slices, to decorate
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.
PRESENTATION
Garnish with whipped cream and slices of lemon.
TIPS
The cream cheese gives a creamier and richer consistency to the flan.
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Nutritional information
* Percentage of daily values based on a 2,000-calorie diet.
Calories
313
kcal
16%
Carbohydrates
27.8
g
9.3%
Proteins
3.1
g
6.1%
Lipids
22.9
g
35%
Fiber
1.2
g
2.3%
Sugar
18.7
g
21%
Cholesterol
71.0
mg
24%
Rate this Tip.
Ratings(5)
Diana Reynoso Soto
11/11/2017 13:24:31
Muy fácil y rica
Lilia Vazquez
10/11/2017 21:42:37
Se ve miuy rico y fácil. Será ??
Rocio Noriega Anguiano
10/11/2017 21:25:11
Muy rica
Carmen Garza
09/11/2017 07:28:51
Me encantó
Luz María Hernández
08/11/2017 21:41:43
La tengo que probar se ve deliciosa
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