If you love impossible cake, this version will be your favorite, as it is made with a fluffy red velvet cake and a creamy vanilla flan, topped with cajeta. Be surprised by this incredible combination of colors and textures.
For the chocolate cake, in a bowl, mix the dry ingredients and set aside.
In a mixer, beat the butter with the sugar, add the yolks and beat until fluffy, then add the cream and vanilla extract.
Add the dry ingredients gently. Set aside.
Beat the egg whites until they double in volume using a mixer.
Gently add the egg whites to the yolk mixture, mixing until fully integrated. Color with food coloring until you achieve a deep red color.
In a previously greased mold, pour the cajeta and add the cake preparation. Set aside.
For the flan, blend the evaporated milk with the condensed milk, eggs, vanilla, and cheese in your T-fal® Infiny Force blender using the “dessert” function for 10 seconds or until desired mixture is achieved.
Gently pour the flan mixture over the cake using a spoon, to avoid mixing.
Bake in a water bath for 50 min. Let cool.
Refrigerate for at least 2 hours before serving.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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