Indulge in a heavenly dessert experience with our Ice Box Leche Flan Cake—a delightful fusion of creamy leche flan and soft chiffon cake, layered to perfection and chilled to cool, silky bliss.
In a food processor or blender, pulse the butter cookies and butter until well combined.
Place the butter cookies crust on a loaf-sized serving dish (about 8x4 inches in size). Chill or freeze until firm.
On a double boiler, add the egg yolks, condensed milk, fresh milk, and vanilla extract and gelatin . Stir constantly to avoid eggs from coagulating and cook until thick. Set aside to cool.
On the serving dish with the crust, brush a bit of the leche flan mix on the sides and line with broas. Gently pour the leche flan mixture on the serving dish and set in fridge until set.
In a pot over medium heat, add water and sugar. Let it boil until the color turns amber.
Mix in the salted butter, stirring until combined. Mix in the cream and salt as well and reduce until thick and syrupy. Let it cool.
Place half of the salted caramel onto the serving dish with chilled and firm leche flan. Freeze just until the caramel hardens.
Add the last half of the leche flan mixture on top of the caramel. Freeze until firm.
Finally, add the last half of the caramel and top with chopped peanuts. Freeze and serve cold.