To start, you will need what I like to call, a 'fruit flan pan'. I'm not sure what the technical name is for it, but it looks like this:
WHAT?! You don't have one of these???? Come on now, doesn't everyone have a fruit flan pan? Actually, if I had to guess, I'd say that maybe .00001% of the population does. But after you look at this recipe and still really want to make a fruit flan, then I will offer to let you borrow mine(because I know it's just you, Mom, who looks at my recipe blog:)Back to the recipe...
Other than that pan, you will need:
For the cake:
1 cup flour
1 1/2 tsp. baking pwd
1/4 tsp. salt
1/2 cup sugar
1/2 cup butter, softened (don't even think about substituting margarine in this recipe. Just trust me. I tried. It didn't turn out well.)
2 eggs, room temperature
1/4 cup milk
For the filling:
8 oz. cream cheese
1/3 cup sugar
1 tsp. lemon juice
1 tsp. vanilla
For the fruit topping:
a variety of fresh and canned fruit
For the glaze:
2 tbsp. apricot jam
1 1/2 tsp. water
Preheat oven to 350.
For the cake: Measure all ingredients into mixing bowl. Beat for about 2 minutes until smooth. Pour into a greased and floured 91/2 inch flan pan. Bake for 15-20 minutes until inserted toothpick comes out clean. Let stand 2-3 minutes and then turn onto wired rack:
(notice how the outside edge is raised...creating a place for the filling)To make the filling: Beat all 4 ingredients together until smooth. Spread in hollow of flan. Chill to firm:
Now for the fun part! Drain canned fruit (such as the mandarin oranges) very well. Blot with paper towel in necessary. Make a pattern of your choice as you lay the fruit over the filling:
This was the fruit that I had on hand, but you can certainly use whatever you'd like. I usually put kiwi and raspberries on it too.
For the glaze: Put the jam and water mixture through a sieve and brush it over the fruit. The picture below does not show the glaze on top because I didn't have the apricot jam available to make it, but I would definitely recommend the glaze so the fruit doesn't dry out!
And there you have it. It really is very simple.
