For the flan:
• 2 tsp vanilla
• 6 whole eggs
• 1 can of condensed milk
• 1 can of evaporated milk
• 250 g cream cheese

For the cake:
• 200 g plain flour
• 1 tsp baking powder
• ¼ tsp fine salt
• 125 g white sugar
• 3 large eggs
• ½tsp vanilla extract
• 300ml vegetable or sunflower oil
• 225 g raw red beetroot, peeled and juiced (approximately 3 medium beetroots)

For the caramel:
• 2 cups of sugar
• 1/2 cup water

1 For the flan, hand blend all of the ingredients until it is smooth. Keep separate.
2 For the cake, preheat the oven to 135 C, 275 F.
3 Sift the flour, baking powder, and salt into the bowl of an electric mixer. Add the sugar.
4 Beat together the eggs, vanilla extract and oil and pour onto the flour mixture. Beat the mixture until smooth in the mixer.
5 Add the beetroot juice and beat again. Pour half of the cake mixture into a prepared baking dish. Then pour the other half of the flan mix and put the baking dish in a bain-marie on the middle shelf for 55 minutes.
6 Check it until a skewer comes out clean when inserted into the middle of the cake. Let it cool for 10 minutes and then remove from the tin and cool on a wire rack.
7 For the caramel, mix the ingredients and once it is done pour the caramel in a glass baking dish, let it cool, and keep aside.