I made the creamiest, melt-in-the-mouth Flan Cake

1️⃣ Make amber caramel.

2️⃣ Pour into a 24 x 18 cm (9 x 7 inch) rectangular pan.
3️⃣ Blend all the flan ingredients (without foam).

4️⃣ Bake in a water bath:
160°C (325°F) — 55 to 65 min.
It should be firm but creamy.
COOL + refrigerate for at least 4 hours.

3️⃣ FILLING
400 g dulce de leche (confectioner’s style)
80 ml heavy cream (optional, for softening)
Whip until smooth.

4️⃣ PRECISE ASSEMBLY (IMPORTANT)
1️⃣ Sponge cake base
2️⃣ Thick layer of dulce de leche
3️⃣ Place the flan on top
4️⃣ Second sponge cake layer
➡️ Gently press to level
5️⃣ STABLE CHANTILLY CREAM TOPPING
Ingredients
500 ml heavy cream (minimum 35% fat)
80 g powdered sugar
1 teaspoon vanilla extract
Whip until stiff peaks form.

Decoration:
✔ Piping bag with a 1M nozzle
🍮 6️⃣ Creamy MINI FLANS (as pictured)
Ingredients
400 ml milk
3 eggs
120 g sweetened condensed milk
Bake in individual molds for 30–35 min.
Place on top once cooled.