Cajeta and Walnut Cake
It is a three milk cake, filled with cajeta and walnut, decorated with chantilly, cajeta, and walnut.
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Ingredients
12
Servings
  • 5 eggs
  • 125 grams sugar
  • 125 grams flour
  • 1 teaspoon vanilla essence
  • 1/2 cans condensed milk , for the soaking
  • 1/2 cups evaporated milk, for the soaking
  • 1 can table cream, for the soaking
  • 1 stick cinnamon, for the soaking
  • 1 tablespoon rum , for the soaking
  • 200 grams nut , chopped, for filling and decoration
  • 300 grams cajeta , for filling and decoration
  • 1 liter chantilly cream, for filling and decoration
  • 1 cherry , for filling and decoration
Preparation
1h 30 mins
0 mins
Medium
  • Preheat the oven to 180 degrees.
  • Separate the egg whites from the yolks.
  • Place the yolks in a bowl with vanilla.
  • Beat the egg whites until stiff peaks form; gradually add the sugar until peaks form.
  • Gently fold in the egg yolks with the vanilla using a spatula.
  • Finally, add the flour slowly and mix gently.
  • Pour into a previously greased and floured round mold.
  • Bake at 180 degrees for 20 minutes or until done.
  • Unmold and let cool completely.
  • To make the soaking: Boil the condensed and evaporated milk with the cinnamon stick for 5 minutes.
  • Let the mixture warm up, remove the cinnamon stick, and add the half cream and rum.
  • Cut off the crust of the bread and slice the bread in half, creating 2 disks.
  • Place one of the bread disks in a mold and soak it with half of the warm soaking.
  • Let it rest for 30 minutes.
  • Once the time has passed, flip or transfer the bread to a tray; cover the top with some chantilly, cajeta, and walnut, to taste.
  • Soak the other disk of bread. Once ready, place it on the first disk; cover with the chantilly and decorate with cajeta, walnut, and cherry.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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