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Philippines. Serving temperature. Room temperature or cold. Media: Flan cake. Flan cake, also known as leche flan cake or crème caramel cake, is a Filipino chiffon or sponge cake ( mamón) baked with a layer of leche flan ( crème caramel) on top and drizzled with caramel syrup. It is sometimes known as "custard cake", which confuses it with ...
The pastry is usually shortcrust pastry; the filling may be sweet or savory, though modern tarts are usually fruit-based, sometimes with custard. The croustade, crostata, galette, tarte tatin and turnovers are various types of pies and tarts. Flan, in Britain, is an open pastry or sponge case containing a sweet or savory filling.
Amandine. Romania. A chocolate layered cake filled with chocolate, caramel and fondant cream. Amygdalopita. Greece. An almond cake made with ground almonds, flour, butter, egg and pastry cream. Angel cake. United Kingdom [1] A type of layered sponge cake, often garnished with cream and food coloring.
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The most common is the Filipino dessert flan cake or leche flan cake, a Filipino chiffon or sponge cake base with a layer of leche flan on top. [16] [17] [18] It can similarly be baked into steamed cupcakes known as puto mamón, a combination known as puto flan. [19] Leche flan is also commonly used as a topping for the shaved ice dessert halo ...
Puto is a Filipino steamed rice cake, traditionally made from slightly fermented rice dough ( galapong ). It is eaten as is or as an accompaniment to a number of savoury dishes (most notably, dinuguan ). Puto is also an umbrella term for various kinds of indigenous steamed cakes, including those made without rice.
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