Flan
for the cake:
8 eggs- separated
1 1/2 cup sugar
2 T oil
2 T orange juice
2 t vanilla extract
1 1/2 c flour
1/2 t baking powder
For the filling:
1 pound Bavarian Cream (custard--available fresh at The Peppermill)
fruit of your choice; about 2-3 cups will fill each flan
piping gel for glazing
Preheat oven to 350 degrees F. Grease two full size flan pans or 12 minis.
Beat egg whites with the sugar until soft peaks form. Add the rest of the ingredients and mix gently until combined. Pour batter into prepared pans and bake for 15 to 20 minutes. Let cake cool in pan for 10 minutes and invert onto serving plate.
Fill the cavity of the cake with Bavarian cream.
Slice and arrange fruit of your choice, mango, kiwi, mandarins or blueberries. Arrange fruit in concentric circles covering the filling.
Heat piping gel or apricot jam in the microwave and brush over fruit.
