Caramel espresso flan cake
Cakes
Spanish cuisine
The way that the sponge cake-batter separates/floats from the custard layer, is truly magical. Even if it seems to “sink” when poured over the top of the custard, don’t worry! They will separate! And the “roux” method, truly makes this the softest, and moistest sponge cake I’ve ever tasted. Almost cheesecake-like textured crumbs that absorbs all the caramel syrup...
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