Spanish Flan

Spanish Flan

My grandmother taught me how to make this flan recipe many years ago.

Flan, also known as caramel custard or caramel flan, is a traditional Spanish dessert that has been made in my house for as long as I can remember.

Every summer, when I was a kid, I used to go with my siblings to our family house in the countryside. In that place surrounded by nature, I spent my happiest summers … and the food… mmmmm… that was good quality food.

We used to help our grandmother Margarita to collect eggs from the hen house. Our mission was to find as many as we could and give them to her. The feeling of finding eggs, especially the most hidden ones, was very similar to finding treasures. It was a lot of fun.

Imagine what delicious flans came out of those fresh eggs!

My grandmother used to make all kinds of flan recipes: with condensed milk, with coffee…. However, a flan recipe she almost always made was this traditional one.

classic Spanish flan recipe

What is Flan?

Flan is egg custard baked in water bath and topped with caramel sauce. It is a very popular dessert in Spain, and it is very easy to make since you only need basic ingredients to prepare it. There are other delicious flan variations such as this one made with condensed milk.

What Flan Mold Should I Use?

When there are more than 6 of us at the table, I use a large flan mold. Otherwise, as in this case, I use 6 individual flaneras (flan ramekins) when making this easy flan recipe.

traditional flan recipe

Authentic Spanish Flan Recipe

This traditional Spanish flan recipe is made with three basic ingredients: eggs, milk and sugarand that’s it! All you need are these ingredients to make this delicious classic dessert!

How to Make Spanish Flan

1. Preheat the oven to 356°F ( 180°C ).

Caramel Sauce

2. In a saucepan, add two tablespoons of granulated sugar and a teaspoon of water over high heat. Do not stir it neither with wooden spoons nor metal spoons, just gently shake and tilt the saucepan until the sugar combines well and browns evenly.

3. As soon as it is golden brown, remove the caramel from the heat and pour it in 6 flan ramekins, tilting and turning each one to evenly coat the bottom and sides. Be very careful with the caramel because it burns a lot!

Egg Custard

4. In a bowl, beat 6 eggs with a wire whisk or hand held mixer on low speed.

5. Add in 2⅓ cups of whole milk and 1¼ cup of granulated sugar. Keep beating on low speed until well combined. Tip: you beat at this speed to avoid too many bubbles forming in the custard.

6. Pour egg mixture into the previously caramelized flaneras. Tip: pass the mixture through a sieve to get rid of lumps and bubbles.

Bain-Marie

7. Now its time to bake the custard in water bath. Place the flan ramekins inside a glass baking dish and fill it with enough boiling water to reach halfway up sides of the flaneras. Then, cover each one of them with aluminum foil. In case you use a large flan mold, cover it with the lid that comes with it. Tip: other way to prepare the bain-marie is by leaving the baking dish, filled with less than halfway up of water, in the oven when preheating.

8. Bake for 35 minutes. Make sure flans are done by pricking a needle. If it comes out stained, leave them a few more minutes. If it comes out clean, your flans are done.

Chilling Time

9. Allow them to cool to room temperature for about ten minutes before putting them in the refrigerator. The chilling time is 3 hours.

10. Before serving, unmold them with the help of a knife. Place a plate on top and turn each flanera upside down. Et voilà... you have made a delicious flan that will take you back to your childhood!

If you like flan as much as I do, try making this delicious flan recipe with condensed milk. You will love it!

receta-flan-huevo-casero

Spanish Flan Recipe

This traditional Spanish flan recipe is made with three basic ingredients: eggs, milk and sugar.
4.79 from 19 votes
Prep Time 5 mins
Cook Time 35 mins
Resting Time 3 hrs
Course Dessert
Cuisine Spanish
Servings 6 people
CALORIES 296 kcal

Ingredients
  

Egg Flan

  • 6 eggs
  • 2⅓ cups whole milk ( 570 ml )
  • cup sugar ( 250 gr )

Caramel Sauce

  • 2 tablespoons sugar
  • 1 teaspoon water

Instructions
 

  • Preheat the oven to 356°F ( 180°C ).

Caramel Sauce

  • In a saucepan, add sugar and water over high heat. Gently shake and tilt the saucepan until the sugar mixes well and browns evenly. As soon as it is golden brown, remove it from the heat and pour it in the 6 mini flaneras, or flan ramekins.

Egg Custard

  • In a bowl, beat 6 eggs with a hand held mixer or a whisk.
  • Add in milk and sugar to the egg mixture. Beat on low speed to avoid making too many bubbles in the custard.
  • Pour the mixture into the previously caramelized flaneras.

Bain-Marie

  • Place the flan ramekins in a glass baking dish and fill it with enough boiling water to reach halfway up sides of the flaneras.
  • Cover them with aluminum foil.
  • Bake for 35 minutes.

Chilling Time

  • Allow them to cool to room temperature for about ten minutes before putting them in the refrigerator. The chilling time is 3 hours.
  • Before serving, unmold them with the help of a knife. Place a plate on top and turn each flanera upside down. Et voilà... you have made a delicious flan that will take you back to your childhood!

EQUIPMENT

Flaneras
Baking Dish

NOTES

Can be stored in the refrigerator for 5 days.

NUTRITION

Calories: 296kcal | Carbohydrates: 50g | Protein: 9g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 175mg | Sodium: 99mg | Potassium: 204mg | Sugar: 50g | Vitamin A: 391IU | Calcium: 142mg | Iron: 1mg
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Arroz con Leche

Arroz con Leche

This arroz con leche recipe was given to my grandmother many years ago by an Asturian cook.

One of the first memories I have is when my grandmother used to make arroz con leche for dessert for all of us. Today, that combination of creaminess and cinnamon flavor takes me straight back to my childhood. That’s why I’m going to share this dessert recipe with you with special affection.

Cooks all over the world give this rice pudding dessert their own touch and that’s what makes it so special.

What is Arroz con Leche?

Arroz con leche is a traditional Spanish dessert made from rice, milk and sugar. This delicacy was invented many many years ago in the Far East. However, in Spain we have made this dessert our specialty, especially in Asturias, where this arroz con leche recipe comes from.

I hope you end up loving this Spanish dessert as much as we all do at home.

What Rice is Best for Spanish Rice Pudding?

In order to make a delicious, creamy arroz con leche, I use short-grain rice, also known as pearl or glutinous rice. This variety of rice has a high starch content. When cooked, the starch is released from the grain and adds creaminess to your rice pudding.

One, two, three … describe your favourite dessert in three words … Arroz, con, Leche?

how-to-make-arroz-con-leche-recipe

On my dessert list, it is in the top 3 without a doubt. And I have a feeling it’s on my children’s list too.

When you finish making this arroz con leche, it’s time to invite friends and family over to eat it. The moment they have the spoon in their mouths, they will not be able to do anything else but…. mmmmmmmm….

How to Make Arroz con Leche

This Spanish rice pudding is made from whole milk, rice, butter, sugar, lemon peel and cinnamon. You only need to use as equipment a cooking pot and a wooden spoon.

Don’t get discouraged if the first time it doesn’t come out as expected! Persist, be patient and you will see how eventually you will make a creamy arroz con leche. Anyway, this recipe is explained step by step so that your arroz con leche comes out delicious the first time!

Arroz con Leche Recipe: Step by Step

1. In a cooking high pot (without turning on the heat yet), add 6 cups of whole milk, 1⅓ tablespoon of butter, one cinnamon stick, a lemon peel and ½ cup of rice.

Tips for this 1st step:

  • When peeling the lemon, make sure to avoid the white part right under the skin since it has a bitter taste. For this, I recommend using a vegetable peeler.
  • Use a cinnamon stick, not ground cinnamon.

2. Stir with a wooden spoon for 10 minutes over high heat ( level 9 on glass-ceramic ).

3. Reduce heat to medium ( level 4 on glass-ceramic ), stop stirring and let the rice with milk cook for 15 minutes.

4 . Then, add ¾ cup of sugar into the rice with milk mixture and stir again for 5 more minutes!

Tips for this 4th step:

  • One last stirring effort! In this step you have to stir well to keep sugar from sticking.
  • At this step the mixture starts to thicken. Don’t worry if you see it a little runny, the rice will thicken as it cools. If you keep cooking until it thickens as desired, the rice may harden.

5. Pour the mixture into a bowl. Remove cinnamon stick and lemon peel.

6. Allow your arroz con leche to cool to room temperature for 20 minutes and then put it to chill in the refrigerator.

Tips for this 6th step:

  • During resting time, rice thickens as it cools. Then, you can serve it.
  • If it is stored in the refrigerator, I recommend you taking it out a few minutes before serving so that your guests can savor its creaminess.

7. Et voilà! You have made a delicious Spanish arroz con leche!

What if my Spanish Rice Pudding doesn´t come out as creamy as I expected?

Don’t worry if it comes out a bit liquid, you can pour it back in the cooking pot and cook it over low-medium heat for a few more minutes. It may only need 5-10 minutes more. Keep in mind that it will also thicken as it cools.

If you have a dinner party and want to serve arroz con leche for dessert, I recommend serving it in the morning. Each guest can top their own serving of rice pudding with a sprinkle of cinnamon powder.

If you liked this Spanish recipe, I invite you to try also this flan with sweetened condensed milk.

receta-arroz-con-leche

Authentic Spanish Arroz con Leche

Arroz con leche is a traditional Spanish dessert made from rice, milk and sugar.
5 from 15 votes
Prep Time 5 mins
Cook Time 40 mins
Resting Time 20 mins
Course Dessert
Cuisine Spanish
Servings 8 people
CALORIES 249 kcal

Ingredients
  

  • 6 cups whole milk (1½ liter)
  • 1⅓ tablespoon butter (20 grams)
  • ½ cup rice (85 grams)
  • ¾ cup sugar (170 grams)
  • 1 lemon peel
  • 1 cinnamon stick

Instructions
 

  • In a cooking high pot (without turning on the heat yet), add 6 cups of whole milk, 1⅓ tablespoon of butter, one cinnamon stick, a lemon peel and ½ cup of rice.
  • Stir with a wooden spoon for 10 minutes over high heat.
  • Reduce heat to medium, stop stirring and let the rice with milk cook for 15 minutes.
  • Add in ¾ cup of sugar and stir again for 5 more minutes.
  • Pour rice pudding into a bowl. Remove lemon peel and cinnamon stick.
  • Allow your arroz con leche to cool to room temperature for 20 minutes and then put it to chill in the refrigerator.
  • Et voilà! You have just made a Spanish arroz con leche!

EQUIPMENT

Cooking Pot
Wooden Spoon

NUTRITION

Calories: 249kcal | Carbohydrates: 38g | Protein: 7g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 28mg | Sodium: 90mg | Potassium: 303mg | Fiber: 1g | Sugar: 28g | Vitamin A: 373IU | Vitamin C: 1mg | Calcium: 245mg | Iron: 0.2mg
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Floating Island

Floating Island

If you like custard as much as I do, you will love this floating island recipe.

Floating island is a french dessert consisting of meringue floating on a custard. In this case I will serve the meringue floating on spanish custard. The outcome is incredibly delicious!

The ingredients are the same as those used in the traditional homemade custard recipe, but this time you use the egg whites to make the floating islands.

How to Make Floating Island on Spanish Custard

Spanish Custard

  • In a saucepan, pour 800 ml. of milk and add one cinnamon stick. Put it over medium-high heat until it starts to boil. Pour the rest of the milk in a glass (200 ml.).
  • Add one spoonful of cornstarch into the glass of milk ( 200 ml. ) and stir until it is well dissolved.
  • In a separate bowl, beat 8 egg yolks with an electric hand mixer together with the sugar and the glass of milk with cornstarch.
  • Once the milk starts to boil, remove it from the heat and pour the milk mixture through a strainer into the bowl with the egg yolk mixture and stir with a fork.
  • Pour the mixture in a saucepan over low heat. Stir continuously to keep the mixture from boiling and the yolks from curdling.
  • When you see foam coming out, keep stirring until it disappears. When the foam is gone, the custard is done. Remove from the heat.
  • Strain the custard into a deep bowl and put it to chill in the refrigerator while you make both the meringue and caramel.

Meringue

  • In a bowl, beat the egg whites with an electric stand / hand mixer until stiff peaks form. Tip: you will know stiff peaks are formed when you turn the bowl upside dow and the egg whites don´t fall.
  • Keep beating the egg whites and gradually add the sugar. You will know the meringue is ready when sugar is completely dissolved. Set aside.

Caramel Sauce

  • In a saucepan, add 2 tablespoons of sugar and a tablespoon of water and put it over high heat. Tip: don´t stir the sugar, just gently tilt and shake the saucepan until the sugar browns evenly. As soon as it gets brown, remove it from the heat.

Floating Islands Assembly

  • Take the custard out of the refrigerator and with the help of two large spoons make little meringue balls, that is, the islands. As soon as you shape the meringue ball, put it on top of the custard.
  • Once you have all the meringue islands floating on top of the custard, take the saucepan with the caramel inside and spread it well on top of the dessert. Et voilà! You have just made floating islands!
receta-natillas-con-islas-flotantes

Floating Island Recipe

This recipe for floating islands is made of meringue and spanish custard.
5 from 7 votes
Prep Time 10 mins
Cook Time 25 mins
Course Dessert
Cuisine French, Spanish
Servings 8 people
CALORIES 356 kcal

Ingredients
  

Spanish Custard

  • 1 litre full cream milk
  • 8 egg yolks
  • 100 grams sugar
  • 1 cinnamon stick
  • 1 tablespoons cornstarch

Meringue

  • 6 egg whites
  • 300 grams sugar 50 grams per egg white

Caramel Sauce

  • 2 tablespoons sugar
  • 1 tablespoon water

Instructions
 

Spanish Custard

  • In a saucepan, pour 800 ml. of milk and add one cinnamon stick. Put it over medium-high heat until it starts to boil.
  • Add one spoonful of cornstarch into the glass of milk ( 200 ml. ) and stir until it is well dissolved.
  • In a separate bowl, beat the egg yolks with an electric hand mixer together with the sugar and the glass of milk with cornstarch.
  • When the milk starts to boil, remove it from the heat and pour the milk mixture through a strainer into the bowl with the egg yolk mixture and stir with a fork.
  • Pour the mixture in a saucepan over low heat. Stir continuously to keep the mixture from boiling and the yolks from curdling.
  • When you see foam coming out, keep stirring until it disappears. When the foam is gone, the custard is done. Remove from the heat.
  • Strain the custard and put it to chill in the refrigerator while you make both the meringue and caramel.

Meringue

  • In a bowl, beat the egg whites with an electric stand / hand mixer until stiff peaks form.
  • Keep beating the egg whites and gradually add the sugar. You will know the meringue is ready when sugar is completely dissolved. Set aside.

Caramel Sauce

  • In a saucepan, add 2 tablespoons of sugar and a tablespoon of water and put it over high heat. As soon as sugar browns evenly, remove it from the heat.

Assembly

  • Take the custard out of the refrigerator and with the help of two large spoons make little meringue balls, that is, the islands. As soon as you shape the meringue ball, put it on top of the custard.
  • Once you have all the meringue islands floating on top of the custard, take the saucepan with the caramel inside and spread it well on top of the dessert. Et voilà! You have just made floating islands!

NUTRITION

Calories: 356kcal | Carbohydrates: 61g | Protein: 10g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 210mg | Sodium: 96mg | Potassium: 253mg | Fiber: 0.2g | Sugar: 59g | Vitamin A: 470IU | Vitamin C: 0.02mg | Calcium: 188mg | Iron: 1mg
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Flan with Condensed Milk

Flan with Condensed Milk

You will love this flan recipe with condensed milk!

Victor and I share the same passion for homemade desserts! Both of us have been lucky enough to be part of large families where there is a good eating culture ; although , when the food is on the table you have to be fast enough to get your share 🙂

In our homes, desserts occupy an important place in the daily menu. Dessert is the last course ; however, it plays an important role in closing the meal in the best possible way. That´s why we always make them with great care and affection.

When Victor was little, he loved flan. As soon as he woke up, he had caramel flan for breakfast, for lunch and… for dinner! If it weren’t for his mother, I think, Victor would have only eaten flan!

What is Flan?

Flan is a very popular dessert in Spanish homes, and there are variations such as the classic flan, flan con queso, flan con café or this easy flan recipe with condensed milk, which custard is made with eggs, whole milk and condensed milk. This dessert is usually topped with caramel and baked in water bath.

A natural step for Victor was for him to learn how to make a flan.… so he could eat as many as he wanted; therefore, his grandmother gave him as present her recipe.

According to his little sister, one of the happiest memories of her childhood was when Victor made this flan for dessert: “His flans used to come out delicious, I still remember how smooth was the texture”.

To make this delicious flan you only need four ingredients: condensed milk, whole milk, eggs and sugar.

How to Make Flan with Condensed Milk

  • Preheat the oven to 356°F ( 180°C ).
  • Prepare the bain-marie as follows: Fill a baking dish with water, one-third full, and allow the water to heat in the oven when it is preheating.

Caramel Sauce

  • In a saucepan, add 125 grams of sugar and a teaspoon of water over high heat. Do not stir the sugar neither with wooden spoons nor metal spoons; just gently shake and tilt the saucepan until the sugar mixes well and browns evenly. As soon as it is golden brown, remove it from the heat and pour it in a large mold, or flanera. Set aside.

Custard

  • In a bowl, pour 370 grams (one container/can) of condensed milk. Use the same empty can as a measure, fill it up with whole milk and pour into the same bowl. Stir with a spatula until mixture is combined.
  • Separate 4 egg yolks from 4 egg whites.
  • In a separate bowl, add 4 egg yolks and whisk with a fork.
  • Add the egg yolks into the milk mixture and stir well with the spatula, or a whisk, until combined. Set aside.
  • Beat the egg whites until stiff with a hand held mixer on high speed.
  • When the egg whites are stiff, fold into the yolk mixture. How? With the help of a spatula, gradually add the whites into the yolks and gently mix with folding movements ( a bottom-to-top and top-to-bottom motion ) until well combined.
  • Pour the mixture into the previously caramelized flan mold (flanera). Tip: pass the mixture through a strainer while pouring it into the flanera to get rid of lumps and bubbles.

Bain-Marie

  • Cover the flan mold with the lid and place it into the bain-marie you have already prepared in the oven. Close the oven door and bake for 50 minutes later. Make sure it is done by pricking a needle. If it comes out stained, leave it a few more minutes. If it comes out clean, it is ready. Tip: Another way to make the bain-marie is, just before baking, to fill the dish with boiling water until it reaches halfway up the flan mold.

Chilling Time

  • Allow it to cool for about ten minutes to room temperature before putting them in the refrigerator. The chilling time is 3 hours.
  • Before serving, unmold them with the help of a knife. Place a plate on top and turn the flanera upside down. Et voilà... you have the flan that will take you back to your childhood!

If you liked this flan recipe, I invite you to try this classic Spanish flan.

lan-de-leche-condensada-receta-abuela

Flan With Condensed Milk

You will love this recipe for flan with condensed milk! You only need four ingredients: condensed milk, whole milk, eggs and sugar.
4.84 from 18 votes
Prep Time 10 mins
Cook Time 50 mins
Chilling Time 3 hrs
Course Dessert
Cuisine Spanish
Servings 8 people
CALORIES 263 kcal

Ingredients
  

Custard

  • 1 can condensed milk 370 grams
  • 1 can whole milk 300 ml
  • 4 eggs

Caramel Sauce

  • 125 grams sugar
  • 1 tablespoon water

Instructions
 

  • Preheat the oven to 356°F ( 180°C ).
  • Fill a large baking dish halfway with water and allow the water to heat up.

Caramel Sauce

  • In a saucepan, add 125 grams of sugar and a teaspoon of water over high heat. As soon as it is golden brown, remove it from the heat and pour it in a large flan mold, or flanera. Set aside.

Custard

  • In a bowl, pour condensed milk. Use the same empty can as a measure and add 1 container of whole milk into the same bowl. Stir with a spatula until mixture is combined.
  • Separate 4 egg yolks from 4 egg whites.
  • In a separate bowl, add 4 egg yolks and whisk with a fork.
  • Add the egg yolks into the milk mixture and stir well with the spatula, or a whisk, until everything is well integrated. Set aside.
  • Beat the egg whites until stiff with a hand held mixer on high speed.
  • When the egg whites are stiff, fold into the yolk mixture. With the help of a spatula, gradually add the whites into the yolks and gently mix with folding movements until well combined.
  • Pour the mixture into the previously caramelized flanera.

Bain-Marie

  • Cover the flan mold with the lid and place it into the bain-marie you have already prepared in the oven.
  • Bake for 50 minutes later.
  • If the needle comes out stained, leave it a few more minutes. If it comes out clean, it is ready.

Chilling Time

  • Allow it to cool for about ten minutes to room temperature  before putting them in the refrigerator. The chilling time is 3 hours.
  • Before serving, unmold them with the help of a knife. Place a plate on top and turn the flanera upside down. Et voilà... you have the flan that will take you back to your childhood!

EQUIPMENT

Flan Mold

NUTRITION

Calories: 263kcal | Carbohydrates: 43g | Protein: 8g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 102mg | Sodium: 105mg | Potassium: 260mg | Sugar: 43g | Vitamin A: 305IU | Vitamin C: 1mg | Calcium: 191mg | Iron: 0.5mg
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Birthday Cake with Dulce de Leche

Birthday Cake with Dulce de Leche

One of my favourite cakes in our recipe book is this birthday cake with dulce de leche.

We all like to taste over and over again those flavours that reminds us of our childhood.

When you come across with a dessert that you liked so much in your childhood, you start to eat it with calmness and self-control, but you see that for some strange reason you lose that apparent control and you can’t stop eating … until you get sick of it! Then you rest for a while … you even think you’ll never try it again … but after a while you get back on track. This has happened to me sooooo many times!

And it’s the same for Victor with dulce de leche. He is capable of eating a whole pot in one day; furthermore, he eats it in every possible way: crepes with dulce de leche, dulce de leche cake, dulce de leche ice cream, dulce de leche flan or dulce de leche alone.

When eating dulce de leche, the moment he likes most is when dulce de leche curls up on his spoon.

Birthday Cake for Children and Adults

Can you imagine a giant alfajor? Well, that’s the image Victor always pictures this birthday cake with. When you taste the texture of it´s different layers at the same time, sponge cake and dulce de leche, it is impossible to leave a crumb on the plate!

It’s the perfect cake for birthdays!

Happy birth… mmmmmm. This cake will challenge all guests at your birthday party when it’s their turn to sing or congratulate without having their mouth full of cake. Well… maybe I exaggerate a bit… but I’m sure it won´t let you down. Furthermore, as you make this cake for more birthday parties or other events, you can customize the presentation of the cake to your liking.

This cake, alongside this chocolate cake, are the most popular birthday cakes in our families. It is a recipe from Victor’s grandmother, unlike any other recipe for cakes, and it is very easy to make.

How To Make Birthday Cake with Dulce de Leche

1. Preheat the oven to 356°F ( 180°C ).

Sponge Cake

2. Separate 4 egg yolks from 4 egg whites in two different bowls. Set aside the egg whites. Preferably eggs must be at room temperature.

3. Add 200 grams of sugar into the yolks, and beat with a hand held mixer until the yolks whiten and the sugar has dissolved.

4. Gradually add the sunflower oil into the yolks while whisking with handheld on medium speed, until the mixture absorbs the oil.

5. With two oranges, grate the peel of one orange and set aside it´s zest; then, squeeze the two oranges to make juice, and add it little by little into the yolk mixture with the handheld on medium speed until combined.

When wet ingredients are well mixed, it´s time to add dry ingredients.

6. In a third bowl, mix 250 grams of flour, a pinch of salt and a teaspoon of baking powder. Add a third of this mixture to the strainer, sift over the yolk mixture by gently tapping the sieve. At the same time, keep beating with the hand mixer on medium speed. Repeat this process three times until no lumps are formed.

7. Add the grated orange zest into the batter, and whisk on medium speed.

8. It’s time for the egg whites! Wash well the wire beaters to avoid mix any trace of egg yolk with egg white. Beat the egg whites until they are stiff peaks, and then add into the batter with a spatula making folding movements from bottom to top.

9. Pour the batter into a 8 inch cake pan. The pan has previously been buttered and floured so that the batter does not stick. Another option is to line the cake pan with parchment paper.

10. Bake for 45 minutes. I recommend you not to open the oven door during this time. When the time is up insert a cake tester (or a knife) into the center of the sponge cake to check whether it is done. If the tester comes out clean it is ready. If it comes out stained or wet, leave it for 5-10 minutes more.

Assembly

11. When the cake is ready, unmold it and let it cool on a wire rack. When it has completely cooled, cut it into three parts and fill each layer with dulce de leche. Be generous with the dulce de leche, each layer will give the cake its juiciness.

12. Now it’s time to cover the cake. Whip together 500 ml of heavy whipping cream and 150 grams of sugar with the hand held mixer until soft peaks. Then, cover the cake with the whipped cream… Et voilà! You have made a delicious birthday cake with dulce de leche.

If you liked this birthday cake, and you want to try making other cakes for birthday parties, I recommend you to try these recipes for spanish chocolate birthday cake, lemon meringue pie or chocolate mousse cake.

receta-pastel-cumpleanos

Birthday Cake with Dulce de Leche

This recipe for birthday cake with dulce de leche will delight both children and adults.
5 from 6 votes
Prep Time 15 mins
Cook Time 45 mins
Course Dessert
Cuisine Spanish
Servings 12 pieces
CALORIES 440 kcal

Ingredients
  

Sponge cake

  • 250 grams flour
  • 200 grams sugar
  • 4 eggs
  • 125 grams sunflower oil
  • 2 oranges
  • 1 pinch of salt
  • 1 teaspoon baking powder

Assembly

  • 1 jar dulce de leche
  • 500 ml heavy whipping cream
  • 150 grams sugar

Instructions
 

Bizcocho

  • Preheat the oven to 356°F ( 180°C ).
  • Separate 4 egg yolks from 4 egg whites in two different bowls. Set aside the egg whites.
  • Gradually add the sunflower oil into the yolks while whisking with handheld on medium speed, until the mixture absorbs the oil.
  • Now gradually add the sunflower oil to the yolks while whisking with hand mixer at medium speed.
  • With two oranges, grate the peel of one orange and set aside it´s zest; then, squeeze the two oranges to make juice, and add it little by little into the yolk mixture with the handheld on medium speed until combined.
  • In a third bowl, mix flour, salt and powder. Add a third of this mixture to the strainer, sift over the yolk while beating with the handheld on medium speed. Repeat this process up to three times.
  • Now add the grated orange zest to the batter, and whisk on medium speed.
  • Beat the egg whites until stiff. Then, add into the batter with a spatula making folding movements from bottom to top.
  • Pour the batter into a 8 inch cake pan. The pan has previously been buttered and floured so that the batter does not stick. Another option is to line the cake pan with parchment paper.
  • Bake for 45 minutes.

Assembly

  • When the cake is ready, unmold it and let it cool on a wire rack. When it has completely cooled, cut it into three parts and fill each layer with dulce de leche.
  • Whip together cream and sugar with the hand held mixer until soft peaks. Then, cover the cake with the whipped cream… Et voilà! You have a delicious birthday cake with dulce de leche!

NUTRITION

Calories: 440kcal | Carbohydrates: 46g | Protein: 5g | Fat: 28g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 13g | Trans Fat: 0.01g | Cholesterol: 102mg | Sodium: 68mg | Potassium: 100mg | Fiber: 2g | Sugar: 33g | Vitamin A: 744IU | Vitamin C: 12mg | Calcium: 77mg | Iron: 1mg
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