Grand marnier flan cake
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Grand marnier flan cake
  Flan    Cakes  
Last updated 6/12/2012 1:01:22 AM. Recipe ID 24652. Report a problem with this recipe.
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      Title: Grand marnier flan cake
 Categories: Cakes, Ceideburg 2
      Yield: 10 Servings
 
      1 c  Sugar
      4    Egg yolks
      2    Eggs
     14 oz Sweetened condensed milk
    3/4 c  Half and half
      1 ts Grated orange peel
    1/4 c  Grand Marnier
           Cake batter
           Fresh fruit in season

MMMMM------------------------CAKE BATTER-----------------------------
    3/4 c  Sifted cake flour
    1/2 c  Sugar
      1 ts Baking powder
    1/4 ts Salt
      2    Egg yolks
      3 tb Oil
      1 tb Grand Marnier
      3 tb Orange juice
      3    Egg whites
    1/4 ts Cream of tartar

MMMMM-------------------------RUM GLAZE------------------------------
        pt Syrup
      2 tb Sugar
      1 tb Cornstarch
      1 tb Dark rum
      1 tb Butter
 
  Caramalize 1/2 cup sugar in heavy skillet or saucepan.  Quickly pour
  into 3-quart oval shaped baking dish, covering bottom evenly.  In
  bowl, beat together egg yolks, eggs, remaining 1/2 cup sugar,
  condensed milk, half and half, orange peel and 1 tablespoon Grand
  Marnier. Turn into caramel-lined dish.
  
  Prepare Cake Batter.  Gently spoon over flan mixture.  Place dish in
  larger pan and pour in hot (not boiling) water to come half-way up
  sides of baking dish.  Bake at 325F for 1 hour or until cake is done.
  Cool on rack. Spoon over remaining 3 tablespoons liqueur.  Chill,
  Covered, until ready to serve.  Invert onto serving platter and
  garnish with berries, oranges or other fresh fruit.
  
  Makes 10 to 12 servings.
  
  Sift together flour, 1/4 cup sugar, baking powder and salt in small
  bowl. Make well in center and add yolks, oil, liqueur and orange
  juice. Stir until blended, starting from center.
  
  Beat egg whites with cream of tartar until foamy.  Gradually add
  remaining 1/4 cup sugar and beat until stiff, but not dry.  Gently
  fold batter into whites.
  
  Blend reserved pineapple syrup, sugar, cornstarch and rum in small
  saucepan.  Heat to boiling until thickened and clear.  Stir in
  butter. Cool for 5 minutes.
  
  Posted by Stephen Ceideberg; Reposted by Shelley Rodgers Sept. 17 1991
 




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Recipe ID 24652 (Apr 03, 2005)

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