How to Make Flancocho: A Delicious Fusion of Flan and Cake

Flancocho, a delightful marriage of creamy flan and buttery cake, is a testament to the culinary creativity found in Latin American cuisine. Imagine sinking your teeth into a slice of moist, fluffy cake, only to be surprised by a layer of smooth, velvety flan underneath. It’s a symphony of textures and flavors that will leave your taste buds singing! Intrigued? Let’s embark on a delicious journey to create this masterpiece in your own kitchen!

Unveiling the Magic of Flancocho: A Step-by-Step Guide

This recipe will guide you through each step, ensuring your flancocho turns out absolutely perfect. Don’t be intimidated by the seeming complexity – with a little patience and love, you’ll be amazed at what you can achieve.

Ingredients You’ll Need

Let’s gather our culinary army:

For the Flan:

• 1 can (14 ounces) sweetened condensed milk
• 1 can (12 ounces) evaporated milk
• 4 large eggs
• 1 teaspoon vanilla extract

For the Cake:

• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• ¾ cup whole milk
• ½ cup vegetable oil
• 3 large eggs
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 teaspoon vanilla extract

For the Caramel:

• ½ cup granulated sugar
• ¼ cup water

Tools of the Trade

Here’s what you’ll need to wield your culinary magic:

• Two 9-inch round baking pans
• Large mixing bowl (two will be handy!)
• Whisk
• Rubber spatula
• Roasting pan (or a larger, deeper baking pan)
• Aluminum foil

Let’s Get Baking!

Creating the Caramel Symphony:

1. In a saucepan, combine ½ cup sugar and ¼ cup water.
2. Cook over medium heat, stirring constantly, until the sugar dissolves and the mixture turns a beautiful amber color.
3. Carefully pour the hot caramel into the bottom of one of your 9-inch baking pans, tilting to coat evenly. Set aside.

Whisking Up the Flan:

1. Preheat your oven to 350°F (175°C).
2. In a large bowl, combine the condensed milk, evaporated milk, eggs, and vanilla extract.
3. Whisk until smooth and well combined, but be careful not to over-mix. Set aside.

Baking Magic: Creating the Cake Batter:

1. In another large bowl, cream together 1 cup sugar and ½ cup vegetable oil until light and fluffy.
2. Beat in the eggs one at a time, then stir in the vanilla extract.
3. In a separate bowl, whisk together the flour, baking powder, and salt.
4. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, and mix until just combined. Don’t overmix.

Assembling the Flancocho Masterpiece:

1. Pour the cake batter over the caramel in the prepared pan.
2. Gently pour the flan mixture over the cake batter.
3. Place the baking pan inside a larger roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the baking pan. This creates a water bath that ensures the flan cooks evenly and stays creamy.

Baking and Cooling:

1. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
2. Carefully remove from the oven and let the flancocho cool completely in the water bath.
3. Once cool, refrigerate for at least 4 hours or overnight.

The Grand Finale: Unveiling Your Flancocho:

1. To unmold, carefully run a knife around the edge of the flancocho to loosen it from the pan.
2. Place a serving platter upside down over the baking pan and, holding both firmly, carefully flip them over. The flancocho should release from the pan.

Tips from a Seasoned Baker:

• Caramel Caution: Be incredibly careful when working with hot caramel, as it can cause severe burns.
• Smooth Flan: For a perfectly smooth flan, strain the mixture through a fine-mesh sieve before pouring it over the cake batter.
• Water Bath Wisdom: The water bath is crucial for even cooking and a silky flan. Ensure the water level is maintained throughout baking.
• Cooling Time: Allow ample cooling and chilling time for the flancocho to fully set. This will make unmolding a breeze.

Slice of flancocho

FAQs: Answering Your Flancocho Queries

Q: Can I use a different pan size?

A: While a 9-inch pan is recommended, you can use a slightly smaller or larger pan. Adjust baking time accordingly.

Q: My flan is still jiggly after baking. What went wrong?

A: Don’t worry, it will continue to set as it cools. Ensure you allow sufficient cooling and chilling time.

Q: Can I make flancocho ahead of time?

A: Absolutely! Flancocho is best made a day in advance to allow for proper chilling and flavor development.

Ingredients for flancocho

A Final Word from Our Kitchen to Yours

Making flancocho is an adventure that rewards patience and a love for baking. The fusion of flavors and textures is truly something special, sure to impress your family and friends. So gather your ingredients, put on your apron, and experience the magic of creating this Latin American delicacy in your own home!

We’d love to hear about your flancocho adventures! Share your experience, tips, and photos in the comments below. Happy baking!