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Huevo

Huevo San Juan®
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Recipe of Lemon Pay Flotatine
Huevo

Huevo San Juan®
Recipe of Lemon Pay Flotatine
Huevo

Huevo San Juan®
Recipe of Lemon Pay Flotatine
Anahi

Anahi Balta
Recipe of Lemon Pay Flotatine
Diana

Diana Reynoso Soto
Recipe of Lemon Pay Flotatine
Diana

Diana Reynoso Soto
Recipe of Lemon Pay Flotatine
Diana

Diana Reynoso Soto
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Recipe of Lemon Pay Flotatine
Recipe
6

Lemon Pay Flotatine

240 minutes
Media
12 servings
5
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

  • 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 sodium bicarbonate 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 cream to beat 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 lemon just zest for the lemon jelly
  • 5 envelopes of grenetina (7 gc / u) hydrated and melted
  • to taste of whipped cream to decorate
  • to taste of cookie in powder, to decorate
  • to taste of 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.

    Did you cook this recipe?

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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%
    Esha
    Rate this Tip.
    Ratings (5)
    Diana Reynoso Soto
    2017-11-11T13:24:31.00-06
    Muy fácil y rica
    Lilia Vazquez
    2017-11-10T21:42:37.00-06
    Se ve miuy rico y fácil. Será ??
    Rocio Noriega Anguiano
    2017-11-10T21:25:11.00-06
    Muy rica
    Carmen Garza
    2017-11-09T07:28:51.00-06
    Me encantó
    Luz María Hernández
    2017-11-08T21:41:43.00-06
    La tengo que probar se ve deliciosa
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