This makes my day, Donna, especially since it’s a recipe very close to my heart. I’m so happy you can make it at home now. I’d also love to hear more about yours. Did you slice the peaches? Tinned or fresh? Did you use a jelly topping and if so what flavour? 🙂 Thanks for leaving a review.

Strawberry cheesecake flan - a simple and delicious Summer Strawberry cheesecake flan - a simple and delicious Summer

Since Shavuot is almost here, I already had cheesecake on the brain, so I decided to make a sweetened cream cheese filling. I had a punnet of ripe and juicy strawberries just crying out to go on top. Without knowing more about the exact method your using I can’t narrow it down totally, but these could all explain some of what your describing. Hope it helps Frozen strawberries release too much water as they thaw which will leave you with a soggy sponge base – definitely not appealing. Neither and both all at once. Strawberry flan looks like a tart but with the sponge on the bottom is almost a single layer cake. It’s a summer dessert for kids and adults alike and uses minimal ingredients. The sponge flan base takes mere minutes in the oven and is just one of those no-fuss recipes that’s great to have in your recipe arsenal. How to make it – step by stepBeen looking for a nice sponge flan base for a while now, andi have found one at last.Thankyou Marie the flan base is delicious, and so simple to make. Yes, at our bakery, we offer a wide selection of cakes that are pre-baked and ready to be decorated and enjoyed. Our team of skilled bakers prepare these delicious treats daily, ensuring that you receive the freshest sponge cake bases possible. We have a wide range of flavors, including classic options like vanilla sponge, chocolate, toffee, red velvet, lemon, and even vegan cakes for those with special dietary needs. Wheat Flour, Sugar, Eggs, Glucose-Fructose Syrup, Wheat Starch, Humectants (Sorbitols, Glycerol), Rapeseed Oil, Raising Agents (Diphosphates, Sodium Carbonates), Salt, Emulsifier (Mono- and Diglycerides of Fatty Acids), Acidity Regulator (Sodium Acetates), Natural Flavouring.

The Flan Company Large Sponge Flan Case | Morrisons

When greasing your flan tin make sure to get into all the grooves. Put some flour in the pan and tap the pan to move the flour all around to cover it. For best results you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop). In addition to traditional flan or tart bases, there are also recipes that use alternative ingredients for a gluten-free or low-carb option, such as using ground almonds or coconut flour instead of wheat flour. Spanish Flan Once the fruit and jelly have been added, it’s best to eat this within a day or two as the longer it sits the more moisture will soak into the sponge. I was really pleased with this delectable strawberry cheesecake flan. It’s easy to make, can be prepared in advance, looks gorgeous, and tastes amazing! What more do you want from a recipe?!If using larger fruits make sure to cut them into smallish pieces – this just makes it easier to cut through. Hi Suzanne, I don’t think halving the recipe would give you quite enough. Maybe make the full amount but just pour enough into your tin until it’s about 1/4 inch below the lip. You’ll have some leftover but you could just bake that in a muffin tin or something and enjoy separately. Give the cold jelly a whisk to make it smooth. Pour about a third of the jelly into the flan base and spread evenly. Top with strawberries. Then slowly and carefully pour the remaining jelly over the top, nudging the strawberries here and there to allow it to seep into all the gaps. You may not need all of the jelly (depending on the depth of your flan). Essentially, the base of a flan tin has a raised middle section. This means that when you turn out the baked cake from it, the top has a ‘divot’ in the centre. This gap is ready to fill with cream, fruit, custard, or whatever delicious things you like!