even i got tired of looking at the healthy salad below…
i just couldn’t gather up the passion to photograph my latest dishes and disasters, then upload and write about them.
more important “stuff” needed to be faced and puzzled over.
but Thanksgiving is this week, and the giving thanks needs to be addressed too…to gather round and get cozy–we’ve been having way below normal temperatures around here, it feels like January in Boston! bleh.
it’s going to “warm up” to the 40’sF, thank goodness.
i’ve been obsessing about making a flan cake. specifically a pumpkin flan cake. i wanted to present it to the family Thanksgiving table, which i am once again hosting this year. crazy me.
the idea is to make a pumpkin cake with pumpkin flan on top. baked at the same time. i thought it might be impossible–how could a cake be baked such that when you flip it, the cake is on the bottom and the flan on top? wouldn’t the heavy cake batter float down, and the light liquid flan mix, float to the top? so when you flip it, it would be a big ploppy mess with the cake weighing down the flan?
it called for a cake mix, with a plain creamy flan on top. the blog owner reassures that the cake batter will rise to the top with the flan settling cozily down to the bottom.
it called for a caramel sauce instead of caramelized sugar.
the beautifully stark contrast of dark chocolate cake topped with creamy flan on top… it was too much for me, i just had to experiment.
so i got down to the nitty gritty. for the caramel, commenters had recommended cajeta, a Mexican caramel of cow’s milk and goat’s milk boiled down till it’s thick and gooey. instead i
cheated simmered a can of condensed milk for a couple of hours–i am aware that this is so against the rules but we’ve been doing this since we were kids and what can i say, it works!
i prepared the flan mixture first, then the cake, but the cake batter is poured into the Bundt pan first.
it looks horrible and impossible but just let it go and resist the urge to open the oven door–just hover nervously and peek through the glass.
ta dah! a gravity defying flan cake…. it was so gut-wrenching-awesome watching the cake batter rise up to the top.
i think it could look a little bit prettier and i will try to work out the kinks–perhaps use a less thick cajeta, perhaps cover the pan with aluminum foil as it bakes, as prescribed by cookie madness but which i overlooked–but i’m just happy that it didn’t turn out to be such a flop on the first try.
recipes? i’ll be happy to share…but later :wave: .