CARAMEL ESPRESSO FLAN/BUTTER ROUX CAKE
THE CAKE HAS VENTURED BEYOND CHEMISTRY, INTO THE REALM OF PHYSICS…
EVERY time I unearth a truly fantastic recipe out of the landslides of materials and inspirations that bury most of my time nowadays, regardless whether it is original or reinvented, I experience a flush of anxiety which I’d like to call the competitive blogging disorder. Symptoms include increasing heart-rates and twitching ankles, a not-exactly-little voice inside my ill-motivated head saying things that don’t exactly reflect my best, generous self.
Things like, gah I hope I’m one of the few living bodies on earth who know about his. Gah I must publish this recipe now, like right now!, like in any given second somebody else might hijack my discovery. Gah I hope when I Google “flan cake”, nothing, and I mean nothing… in the English-speaking world at least, would show up on the first page.
But of course, like most of my wishes nowadays, the answers from God-gle, are usually negative.
When I stumbled on an Asian baking-blog by accident last week, and discovered something called the “flan cake”, I thought ding-ding-ding! I mean after all, it isn’t everyday that I look upon a cake-recipe that has ventured beyond chemistry, into the realm… of great physics. A cake with two distinctively different layers that bake simultaneously, but magically self-separates. A cake that bakes on the laws of physics, that lighter mass in weight (in this case, the sponge cake-batter), will float above denser mass (in this case, the flan custard), and that there’s nothing you can do to sabotage it. It’s not just a failsafe cake. It’s an anti-fail cake. Guaranteed by science. How could I not be excited?
But of course as it turns out, like all other great ideas, God-gle already knew a few. Fuck.
BUT again, a closer look into all the flan-cake recipes shown up on the research, my CBD relapsed. Not only that most of these recipes uses a cake-premix, but even the ones that don’t, involves the dull and tiresome sponge cake-method of using vegetable oil or creaming butter. Gah, I’m back! I could still be the first second third… number of handful people to tell you about this, ahem, fucking awesome cake. Because. the true genius of this particular flan-cake lies not only on the magic of the two self-separating layers of flan and sponge cake, but also on the miraculous outcome of a butter-roux cake batter. Yes, a roux cake. The combination of the two wonders, a cocktail of miracles, from what I can tell, is still a relatively under-exposed secret.
