Name: 3 Blender Cakes
Prep time: 50 min
Cook time: 40 min
Yield: 4
Cuisine: Mexicana
Ingredients: 1 cup condensed milk, for the corn cake; 1 tablespoon baking powder, for the corn cake; 4 cups corn kernels, 500 g, for the corn cake; 4 eggs, for the corn cake; 1 cup butter, melted, for the corn cake; dulce de leche, for decorating the corn cake; walnuts, finely chopped, for decorating the corn cake; 6 eggs, for the chocolate cake; 1 cup chocolate, melted, for the chocolate cake; 1 cup butter, melted, for the chocolate cake; 1 cup walnuts, for the chocolate cake; 1/2 cups icing sugar, for the chocolate cake; 1/4 cups flour, for the chocolate cake; icing sugar, for decoration; strawberries, for decoration; 1/2 cups butter, melted, for the lemon cake; condensed milk, for the lemon cake; 1 cup plain yogurt, for the lemon cake; 3 eggs, for the corn cake; 1 tablespoon baking powder, for the lemon cake; 1 cup flour, for the lemon cake; lime zest, for the lemon cake; icing sugar, for the lemon cake; lemon garnish, for the lemon cake

Preparation

10 mins

40 mins

Low

For the corn cake, blend all the ingredients, pour into a previously floured and greased mold, and bake for 40 minutes at 180°C. Let cool, unmold, and decorate with dulce de leche and toasted nuts. For the chocolate cake, blend all the ingredients, pour into a previously floured and greased mold, and bake for 30 minutes at 180°C. Let cool, unmold, and decorate with powdered sugar and strawberries.