Red Velvet Flan

MOIR’S Red Velvet cake (half recipe):

312 ml (180 g) cake fl our 187 ml (150 g) sugar 5 ml MOIR’S Bicarbonate of Soda 10 ml cocoa powder 2.5 ml salt 125 ml buttermilk 1 extra large egg 165 ml oil 5 ml vinegar 15 ml MOIR’S Crimson Pink Food Colouring 2.5 ml MOIR’S Vanilla Essence

Filling:

230 g cream cheese 1 x 397 g can condensed milk 80 ml fresh lemon juice 5 ml MOIR’S Vanilla Essence 4 meringues, chopped 250 g strawberries, hulled and halved Icing sugar for dusting Preparation:Cake 1. Sift the dry ingredients together. Do this TWICE. 2. Beat the buttermilk, egg, oil, vinegar, colouring and essencetogether. 3. Add to the dry ingredients and mix until just combined. Do not over-mix.

Baking:Cake

4. Pour into a greased 25 cm flan tin. 5. Bake in a preheated oven at 180°C for 30 -35 minutes or until a skewer inserted comes out clean. 6. Cool in the pan for 5 minutes and then turn out on a wire rack and leave to cool.

Filling:

7. Beat cream cheese and condensed milk together until smooth. 8. Add the lemon juice and the vanilla and beat for 2 minutes. 9. Pour into the prepared flan casing. 10. Refrigerate for about 2 hours or until set. 11. Sprinkle the crushed meringues on top and press gently into filling. 12. Arrange strawberries on top and dust with icing sugar just before serving.

#redvelvet #flan