by Tarla Dalal
Added to 27 cookbooks
This recipe has been viewed 7254 times
A royal combination of cake, ice - cream, jelly and fruit.
- Grease and dust a 175 mm. or 200 mm. ( 7"or 8" ) diameter flan tin and pour the cake mixture into it.
- Bake in a hot oven at 450°F for 12 to 15 minutes.
- The cake is ready when it leaves the sides of the tin and is springy to touch.
- Take out from the oven and leave for 1 minutes. Invert the tin over a rack and tap sharply to remove.
- Cool the flan.
- Chop the pineapple slices and keep aside the syrup.
- Sprinkle a little syrup over the flan and allow to soak. Repeat after 10 minutes Be sure that the flan is moist.
- Dissolve the jelly in 11/2 teacups of bpiling water.Set it in a small mould in the refrigerator.
- When set, dip the mould in hot water for a few seconds. Loosen the sides with a knife and invert into the centre of the flan. Surround the jelly with the ice - cream and chopped pineapple.
- Decorate with cherries and serve with fresh sweetened cream or thin custard.
- VARIATIONS : Instead of jelly, pineapple and vanilla ice-cream, fill the flan with any of the following combinations :
- a) Chopped peaches and chocolate ice-cream.
- b) Sliced fresh strawberries and strawberry or vanilla ice-cream.
- c) Sliced fresh mangoes and vanilla ice-cream.
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