Angel Kiss Cake (Pastel Beso de Ángel)Recipe

Angel Kiss Cake, or Pastel Beso de Ángel, is a stunning dessert that combines the richness of a flan with the airy texture of a sponge cake, all soaked in a luscious three-milk mixture. This cake is a masterpiece of Latin American baking, offering a perfect balance of creamy, moist, and fluffy textures. The caramelized flan layer melts into the sponge cake, creating a decadent experience with every bite. Whether served at celebrations or enjoyed as a comforting treat, this cake is sure to impress.


Ingredients

For the Flan Layer:
  • 4 large eggs
  • 1 can (14 oz) sweetened condensed milk
  • 1 can (12 oz) evaporated milk
  • 1 teaspoon vanilla extract
  • ½ cup sugar (for caramelizing)
For the Sponge Cake:
  • 8 large eggs
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
For the Three-Milk Mixture:
  • 1 cup whole milk
  • 1 cup heavy cream
  • 1 cup evaporated milk
  • 1 teaspoon vanilla extract
For Decoration:
  • Whipped cream
  • Fresh berries or caramel drizzle

Instructions

Step 1: Prepare the Caramel and Flan
  1. In a small saucepan, melt the ½ cup sugar over medium heat until it turns into a golden caramel.
  2. Pour the caramel into a greased cake pan, tilting the pan to coat the bottom evenly.
  3. In a blender, combine the eggs, sweetened condensed milk, evaporated milk, and vanilla extract. Blend until smooth.
  4. Pour the flan mixture over the caramel in the cake pan.
Step 2: Prepare the Sponge Cake Batter
  1. In a large mixing bowl, beat the eggs and sugar until light and fluffy.
  2. Add the vanilla extract and mix well.
  3. Sift together the flour, baking powder, and salt, then gently fold into the egg mixture.
  4. Pour the sponge cake batter over the flan mixture in the cake pan.
Step 3: Bake the Cake
  1. Place the cake pan in a larger baking dish and fill the dish with hot water to create a bain-marie (water bath).
  2. Bake at 350°F (175°C) for 60-70 minutes, or until a toothpick inserted into the cake comes out clean.
  3. Remove from the oven and let cool completely before inverting onto a serving plate.
Step 4: Soak with Three-Milk Mixture
  1. In a bowl, whisk together the whole milk, heavy cream, evaporated milk, and vanilla extract.
  2. Slowly pour the mixture over the cake, allowing it to absorb fully.
Step 5: Decorate and Serve
  1. Spread whipped cream over the top and garnish with fresh berries or caramel drizzle.
  2. Refrigerate for at least 5 hours before serving to allow the flavors to meld.

Serving and Storage Tips

Serving Tips:

  • Serve chilled for the best texture and flavor.
  • Pair with coffee or tea for a delightful experience.
  • Drizzle with extra caramel for added indulgence.

Storage Tips:

  • Refrigerate leftovers in an airtight container for up to 3 days.
  • Avoid freezing, as the texture may change.

This Pastel Beso de Ángel is a showstopper that combines the best of flan and sponge cake in one irresistible dessert. Would you like variations, such as adding coconut or a chocolate twist? 😊

For a visual guide, check out this video tutorial!

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