Apricot Peach Fruit Flan

A refreshing and tantalising fruit flan treat made with light vanilla sponge cake. Not so heavy and rich but still full of flavours from fruits. Definitely a suitable treat for the sweet tooth in you. The use of custard cream in this recipe lightened with whipped cream gives you a light but still very creamy taste coupled with the addition of fruits, it will add to the tartness of this cake making you wanting more.

Below is a video showing you how to bake Apricot Peach Flan Cake

Recipe

For Pastry Cream (Custard Cream)
500 ml Milk
4 nos Egg Yolk
120 gm Sugar

30 gm Custard Powder

20 gm Soft Flour

1 tsp Vanilla Essence

For Fruit Flan Flan
3 pcs Vanilla Sponge Cake
50 ml UHT Whipping Cream
1 can Peach (Sliced) Separate syrup and peaches

80 gm Apricot Jam

Click here for Vanilla Sponge Cake recipe

Method

Part 1 (Making The Pastry Cream)
1) Bring 3/4 of the milk and 1/2 of the sugar  to a boil in a pot.

2) Mix egg yolks, remaining 1/2 sugar, custard powder, flour and vanilla essence in a mixing bowl.
3) Mix everything together into a smooth paste and dilute with the remaining 1/4 milk.

4) Strain the mixture into the milk and stir under low heat till it is thick.

5) When mixture is thick and starts to bubble, it is ready.

6) Transfer to a container and place a piece of cling film in direct contact with the cream surface to prevent the surface from drying out. Chill before use.

Part 2 (Assembling The Apricot Peach Flan)
1) Whisk UHT whipping cream till stiff.

2) Mix into pastry cream (custard Cream) till smooth.

3) Dilute the syrup from the canned fruit with a little water.
4) Place the first piece of vanilla sponge on a cake board, Brush with the syrup from the peach. Spread with 1/3 of apricot jam and coat with pastry cream (custard cream).
5) Place the second piece of vanilla sponge on top, brush with syrup and coat with apricot jam and pastry cream as well.

6) Top off with the third piece of vanilla sponge, spread with remaining apricot jam and coat the whole cake with pastry cream.

7) Arrange sliced fruits on top and decorate with chocolates on the sides. Chill and allow pastry cream to set a little before serving.

 
Recipe makes 1 X 20cm (8") round cake ring.