I've never made a pudding cake. Roy Yamaguchi has a recipe that is cooked in ramekins in a bain marie and when flipped out, there is a pudding layer on top of a cake layer. I already have a hunch that this is a stupid question, but here goes....Is it possible to produce a pudding layer of one flavor and a cake layer of another- having been baked together in the same ramekin? or would i have to make a pudding and flip it out onto a premade cake? yes, ha ha, i'm wanting the litchi pudding ingredients to magically molecularly drift down through the green tea cake molecules, and settle by themselves on the bottom... Can I have that invention for Christmas please, mom?
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