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