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.
1 cup unsalted butter , at room temperature for the cake
3/4 cups sugar , for the cake
4 egg yolks, for the cake
1 cup whipping cream , for the cake
1 teaspoon liquid vanilla , for the cake
2 tablespoons red food coloring, for the cake
4 egg whites, for the cake
1 cup cajeta , for the mold
1 can condensed milk , for the flan
1 can evaporated milk, for the flan
4 eggs , for the flan
2 teaspoons liquid vanilla , for the flan
190 grams cream cheese, for the flan
Preparation
2h 40 mins
50 mins
Low
Preheat the oven to 180°C.
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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