grand marnier flan cake

★★★★★ 2
By Christine Goldberg
from Peterborough, NH
★★★★★ 2

Ingredients For grand marnier flan cake

  • 1 c
    sugar
  • 3 Tbsp
    grand marnier
  • 1/4 c
    grand marnier
  • 3 Tbsp
    orange juice
  • 3
    egg whites
  • 1/4 tsp
    cream of tartar
  • seasonal fruit
  • pineapple syrup
  • 2 Tbsp
    sugar
  • 1 Tbsp
    cornstarch
  • 1 Tbsp
    rum
  • 2
    egg yolks
  • 1/4 tsp
    salt
  • 1 tsp
    baking soda
  • 4
    egg yolks
  • 2
    eggs
  • 14 oz
    sweet condensed milk
  • 3/4 c
    half and half
  • 1 tsp
    orange peel, grated
  • 1 Tbsp
    grand marnier
  • seasonal fruit
  • CAKE INGREDIENTS
  • 3/4
    cake flour
  • 1/2 c
    sugar
  • 1 Tbsp
    butter

How To Make grand marnier flan cake

  • 1
    Caramalize 1/2 cup sugar in heavy skillet or saucepan. Quickly pour into 3-quart oval shaped baking dish, covering bottom evenly.
  • 2
    In bowl, beat together egg yolks, eggs, remaining 1/2 cup sugar, condensed milk, half and half, orange peel and 1 tablespoon Grand Marnier. Turn into caramel-lined dish.
  • 3
    Prepare CAKE BATTER: Sift together flour, 1/4 cup sugar, baking powder and salt in small bowl.
  • 4
    Make well in center and add yolks, oil, liqueur and orange juice.
  • 5
    Stir until blended, starting from center.
  • 6
    Beat egg whites with cream of tartar until foamy.
  • 7
    Gradually add remaining 1/4 cup sugar and beat until stiff, but not dry.
  • 8
    Gently fold batter into whites.
  • 9
    Gently spoon over flan mixture.
  • 10
    Place dish in larger pan and pour in hot (not boiling) water to come half-way up sides of baking dish.
  • 11
    Bake at 325 for 1 hour or until cake is done. Cool on rack.
  • 12
    Spoon over remaining 3 tablespoons liqueur. Chill, covered, until ready to serve.
  • 13
    Invert onto serving platter and garnish with berries, oranges or other fresh fruit.
  • 14
    Blend reserved pineapple syrup, sugar, cornstarch and rum in small saucepan. Heat to boiling until thickened and clear.
  • 15
    Stir in butter.
  • 16
    Cool for 5 minutes.

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