Impossible Corn Cake

Mónica Mateos
Enjoy a very classic cake now with a very special flavor, a delicious and smooth flan accompanied by a fluffy and moist corn cake, covered with cajeta, making it completely irresistible.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
12
Servings
  • 1 cup cajeta
  • 1 cup pancake mix, for the corn bread
  • 1 can condensed milk, for the corn bread
  • 1 can evaporated milk
  • 1/2 cups unsalted butter, for the corn bread (at room temperature) (90 g)
  • 4 eggs, for the corn bread
  • 1 tablespoon baking powder, for the corn bread
  • 2 tablespoons vanilla essence, for the corn bread
  • 1 teaspoon cinnamon powder, for the corn bread
  • 1 1/2 cups white corn kernels, for the corn bread
  • 1 1/2 cups yellow corn kernels, for the corn bread
  • 1 can evaporated milk, for the flan
  • 1 can condensed milk, for the flan
  • 5 eggs, for the flan
  • 2 tablespoons vanilla essence, for the flan
  • 1 cup pecans, chopped, for decoration
Preparation
3h
1h 30 mins
Medium
  • Preheat the oven to 180°C.
  • Pour the cajeta over a cake mold and set aside.
  • For the corn cake, blend the flour with the condensed milk, evaporated milk, butter, eggs, baking powder, vanilla extract, cinnamon, and corn kernels.
  • Pour over the mold with cajeta. Set aside.
  • For the flan: Blend the evaporated milk, condensed milk, eggs, and vanilla extract.
  • With the help of a spoon, gently pour the flan so that it does not mix with the corn cake.
  • Cover with aluminum foil and bake in a water bath for 90 minutes. Let cool and refrigerate for at least 2 hours.
  • Unmold and decorate with chopped walnuts. Serve.

Nutritional Information

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