Categorized | All Recipes, Sweet

Blueberry and Peach Flan

Posted on 23 March 2009 by Mădălina

I don’t know what I would do without my mother and her fabulous recipes. This is a light dessert that is very appropriate for spring. I used a special kind of fluted cake pan that allows you to pour any cream filling into the base of the cake.

I called this a flan, mostly because I used the fluted flan pan(try saying that five times fast) You can find this pans in 11″ here. I’ll leave it at that, because this cake speaks for itself:)

Ingredients:
Angel Food Cake Base

6 eggs

1/2 cup and 2 tablespoons confectioners’ sugar

1/2 cup all-purpose flour

1 teaspoon cream of tartar

1 teaspoon vanilla extract

1/8 teaspoon salt

1/2 cup sugar


Cream Cheese Filling

1-8-oz. package cream cheese – softened
1-14 ounce can sweetened condensed milk
1/3 cup lemon juice (freshly squeezed)
Zest of one lemon
1 teaspoon pure vanilla extract


Topping and Glaze

1 Can of sliced peaches

1 Cup of fresh blueberries

Dr. Oetker Clear Cake Glaze (okay, I cheated a little, but I needed the shortcut)


Directions:

1. Separate eggs; discard yolks or refrigerate for another use.

2. Measure egg whites, adding or removing whites as needed to equal 1-1/2 cups.

3. Place egg whites in bowl and let stand at room temperature for 30 minutes.

4. Meanwhile, sift confectioners’ sugar and flour together and set aside.

5. Add cream of tartar, vanilla and salt to egg whites; beat on high speed.

Gradually add sugar, beating until sugar is dissolved and stiff peaks form.

6. Fold in flour mixture, 1/4 cup at a time.

7. Gently spoon into a greased and floured flan pan.

8. Cut through batter with a knife to remove air pockets.

9. Bake at 350 degrees F for 20-25 minutes or until cake springs back when lightly touched.

10. Immediately invert pan; cool completely before removing cake from pan.

For the Cream Cheese Filling:

11. Beat the cream cheese until fluffy.

12. Add the condensed milk, lemon juice, zest, and vanilla and process until

smooth.

13. Transfer the filling to the fluted part of the cake.

14. Drain your canned peaches (save the juice for the glaze) and place them on top of your filling in circular pattern. Add the fresh blueberries in the center.

15. Make the fruit glaze according to the directions on the packet.

16. Allow to cool before serving

Comments:

4 Comments For This Post

  1. Anonymous Says:

    sint prima care il vede?arata foarte bine, si bun, si delicios.vreau sa fac si eu asa ceva(ca sint cam nepriceputa)dar trimite-mi te rog reteta si pe limba mea,ca eu nu stiu s-o traduc.ca apoi o fac duminica la unchiu. felicitari, esti foarte priceputa in tot ceea ce e frumos, aspectos si GUSTOS.te pupa tusa

  2. Anonymous Says:

    This look scrumptious, duhlicous, delectable, mouth-watering, tasty, lip-smacking…you name it!
    It is a MUST try one!
    Say thanks to your mom!
    Aren’t you lucky?! We are too…to have you spoiling us!
    Many thanks!

  3. zerrin Says:

    Yum! It seems so fresh and light. Could you please pass me one slice??

  4. mădălina Says:

    Anonymous- Multumesc foarte mult pentru comment. O sai zic la mama sa it trimite reteta in Romanaeste

    Anonymous- Thank you:) I’ll let my mom know

    Zerrin- I wish there were left overs, this cake was gone before I could even post the recipe:)

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