Angel Kiss Cake

tinsuf6 hours ago

0 2 minutes read

Angel Kiss Cake (Pastel Beso de Ángel)

The Angel Kiss Cake is a delicate, show-stopping dessert that layers a light sponge cake with creamy flan and soaks it all in a rich vanilla milk syrup. Popular in Latin kitchens, this hybrid dessert blends textures and flavors into an unforgettable bite—perfect for birthdays, holidays, and special events.

If you enjoy creative cake and custard combinations, explore the most-loved flan cake recipes on tinsuf.com — from chocoflan to cream cheese flan cake, they’re all crafted for maximum flavor and visual impact.

Ingredients

For the Cake:

3 cups all-purpose flour (sifted)
6 eggs (separated into whites and yolks)
1⅓ cups granulated sugar
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1⅓ cups whole milk
2 tsp vanilla extract
4 tsp baking powder

For the Flan:

1 packet unflavored gelatin (hydrated in ½ cup water)
1 can sweetened condensed milk
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1 can evaporated milk
1 block (8 oz) cream cheese
5 eggs
2 tsp vanilla extract

For the Milk Syrup:

1 can sweetened condensed milk
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1 can evaporated milk
1 cup whole milk
½ cup vanilla-flavored milk
1 tsp vanilla extract

Instructions

1. Make the Cake:

Preheat your oven to 350°F (175°C).
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Sift the flour three times. On the last sift, mix in baking powder.
Beat egg whites until stiff peaks form. Gradually add sugar and continue beating until glossy.
Add egg yolks one at a time, mixing well after each.
In a separate bowl, mix milk with vanilla. Alternately fold in the flour mixture and milk mixture to the eggs, starting and ending with flour. Use a hand whisk to gently blend.
Pour into a greased 9-inch round pan and bake for 30 minutes or until a toothpick comes out clean. Let cool.

2. Prepare the Flan:

Line the same cake pan with foil, leaving overhangs to help lift the flan later.
Blend condensed milk, evaporated milk, cream cheese, eggs, and vanilla until smooth.
Add hydrated gelatin and blend again.
Pour into the pan and bake at 350°F (175°C) for 40 minutes, or until the flan is firm. Chill completely in the fridge.
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3. Make the Milk Syrup:

Blend all milk syrup ingredients until smooth.
Slowly pour over the cooled cake until it’s fully soaked. Refrigerate for several hours or overnight.

4. Assemble the Cake:

Place the soaked sponge layer on a cake base.
Spread a layer of whipped cream on top to help anchor the flan.
Carefully unmold and place the chilled flan over the sponge.
Add more cream, then top with a second sponge layer (if using).
Decorate with whipped cream and berries or fruit glaze.

Time & Yield

Prep Time: 30 minutes
Baking/Chill Time: 1 hour 10 minutes
Total Time: 1 hour 40 minutes
Yields: 12 servings

Tips & Variations

Use mango puree or caramel glaze as a topping.
Add cinnamon to the cake batter for a warm touch.
Whipped topping can be flavored with citrus or almond.
Use clear gelatin if you want a more “mirror-like” finish.

Storage

Refrigerator: Best consumed within 3–4 days.
Freezer: Not recommended due to texture changes from gelatin and syrup.
Make Ahead: Prepare the cake and flan the day before for better layering and flavor infusion.

Tools You’ll Need

9-inch cake pans
Blender
Mixer or whisk
Measuring cups
Parchment paper
Offset spatula or cake scraper

Discover More on Tinsuf.com

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