Lemon Yoghurt Flan Cake – the quickest dessert ever!
Lemon Yoghurt Flan Cake is probably the easiest and quickest 5-element dessert recipe so far. Of course, there are many variations of the original flan, like the one here with caramel topping. This recipe inspired me to make my own 5-element one but I decided to leave it in the basic form so that you enjoy it in its quickest version. Whichever option you choose, the best thing about it is that the base is always the same – easy and made in no time. However, feel free to experiment with any toppings that come to your mind. It can be caramel, seasonal fruit or dark chocolate.
The procedure
In a large mixing bowl add the following:
- Sweet 3 eggs whole, 100g sugar, add the sugar in two, three batches and beat the eggs with a balloon whisk so that the sugar dissolves, mix in 75g corn flour, 1 teaspoon of vanilla extract (optional),
- Pungent 1/4 teaspoon of ginger,
- Salty a pinch of salt,
- Sour 500g of yoghurt, 1-2 teaspoons of lemon juice,
- Bitter zest of 1 lemon.
Mix all the ingredients well until they combine.
The baking
Prepare a baking tin of about 20-23 cm in diameter. Grease it with some oil or butter and sprinkle with bread crumbs, so that the cake does not stick to it. Transfer the mixture to the baking tin and bake in 180ºC for 45 minutes. Check your flan while baking several times to make sure it does not burn. It will rise quite high while baking, but tends to go flat immediately after taking out of the oven. Do not worry about it, that is typical of flan.
Get it out of the oven and leave to cool completely before slicing.
Serve on its own or sprinkled with some lemon zest. Lemon Yoghurt Flan Cake will go perfectly with matcha ice cream, Irish coffee or green tea with red peppercorns.
