Name: Coffee Mascarpone Flan Cake Recipe
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 6 servings
Ingredients: 1 tablespoon water; 50 grams granulated sugar; 1 tablespoon hot water; 100 grams mascarpone cheese; 3 whole eggs; 60 grams cane sugar (divided); 200 ml milk; 1 teaspoon vanilla extract; 1 tablespoon coffee liquid; 1 egg yolk; 1 tablespoon coffee liquid; 20 grams cake flour or rice flour; 3 grams cocoa powder; 1 egg white; 20 grams granulated sugar

Directions

1. Step

In a pan, heat 1 tablespoon of water and 50 grams of granulated sugar over medium heat until the sugar melts and turns golden brown. Carefully add 1 tablespoon of hot water, stirring quickly. Pour the caramel into a 7×16 cm container, tilting it to coat the bottom evenly.

2. Step

In a small bowl, mix 2 tablespoons of hot water with 2 grams of instant coffee until fully dissolved. Set aside.

3. Step

In a bowl, whisk together mascarpone cheese, 3 whole eggs, and 30 grams of cane sugar until smooth. In a saucepan, heat 200 ml of milk, 30 grams of cane sugar, and 1 teaspoon of vanilla extract over low heat until warm (do not boil). Slowly combine the warm milk mixture with the mascarpone mixture, stirring constantly. Add half of the coffee mixture and mix well. Set aside.

4. Step

In a bowl, whisk 1 egg yolk, the remaining coffee mixture, cake flour (or rice flour), and cocoa powder until well combined. In a separate bowl, beat 1 egg white and 20 grams of granulated sugar until stiff peaks form. Gently fold the egg white mixture into the flour mixture to create a light sponge batter.

5. Step

Pour the sponge cake batter into the 7×16 cm container over the caramel layer. Gently pour the mascarpone flan mixture over the cake batter. Place the container in a larger pot filled with hot water (for a water bath). Bake in a microwave oven at 150°C (302°F) for 45 to 50 minutes until set. Let cool completely, then refrigerate before unmolding.