INGREDIENTS

LECHE FLAN LAYER:
– tbps white sugar
– 7 egg yolks
– 2 whole eggs
– 1-410ml Angel Evaporated Filled Milk
– 1-380g Angel Condensada
– 1-410ml Angel Evaporada
– 3 medium size llanera

BANANA CAKE LAYER:
– 1 ¼ cup All Purpose Flour
– tsp baking soda
– tsp baking powder
– tsp iodized salt
– 1 egg, separate yolk and white
– ½ cup brown sugar
– ½ cup vegetable oil
– tsp vanilla extract
– ½ cup Angel Evaporada
– 2 pieces overripe banana (lakatan), mashed

PROCEDURE

1. Pour the sugar in three llaneras then heat over medium flame until it caramelized. Set aside.
2. In a bowl, mix the rest of leche flan ingredients together. Strain twice. Pour into llaneras and set aside.
3. In a bowl, combine all-purpose flour, baking powder, baking soda and salt. In a second bowl combine egg yolk, sugar, oil, vanilla and Angel Evaporada.
4. Slowly add dry ingredients to your wet ingredients. Mix well until combined. Fold in mashed bananas to the batter.
5. Beat egg white until stiff and fluffy. Gently fold into the batter.
6. Divide banana cake batter into the 3 llaneras with leche flan mixture pouring it slowly and carefully on top.
7. Pre-heat oven at 350 degrees F. Cook Leche Nana in *bain marie let it steam for 1 hour and 15 minutes until cake is done.
8. Let the cake cool for 45 minutes to 1 hour before flipping and transferring to a serving plate.
9. *baine marie also called water bath. This method of cooking where a pan or container of food is placed in a shallow pan with hot water. then place to bake in an oven or a stove.