Impossible Cake with Cajeta
Melissa Veytia
This is a classic of pastry, impossibly delicious with a creamy flan and a rich chocolate cake. The impossible cake with cajeta is very easy to make and has an unmatched flavor. Give it a try!
Reviewed by Editorial Team of Kiwilimón
3.875
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8 comentarios
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Ingredients
8
Servings
  • 1 1/2 cups cajeta
  • 1 can condensed milk, (for the flan)
  • 1 can evaporated milk, (for the flan)
  • 4 eggs, (for the flan)
  • 1 teaspoon vanilla essence, (for the flan)
  • 3 eggs, (for the chocolate cake)
  • 3/4 cups sugar, (for the chocolate cake)
  • 1 tablespoon vanilla essence, (for the chocolate cake)
  • 1/2 cups flour, (for the chocolate cake)
  • 2 teaspoons cocoa, (for the chocolate cake)
  • 1 teaspoon baking powder, (for the chocolate cake)
  • 1/4 cups canola oil, (for the chocolate cake)
Preparation
20 mins
1h 30 mins
Low
  • Preheat the oven to 180°C.
  • Pour cajeta into an 18cm mold to create a base. Set aside.
  • For the flan, blend all the ingredients. Set aside.
  • For the cake, beat the eggs with the sugar and vanilla until thick.
  • Mix the dry ingredients in a bowl and incorporate into the egg mixture while alternating with the oil in a thin stream.
  • Pour the cake mixture into the mold. Immediately, add the flan mixture using a spoon to prevent mixing.
  • Place the mold inside a container with water, cover with aluminum foil, and bake in a water bath for an hour and a half or until cooked.

Nutritional Information

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