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Recipe of Cajeta cake with walnut
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Pat Ji

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Recipe of Cajeta cake with walnut
Recipe

Cajeta cake with walnut

1h 30 mins
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It is a cake of 3 milks, with cajeta and walnut filling, decorated with chantilly, cajeta and walnut.
Learn more about Pat Ji

Ingredients

12 portions
  • 5 eggs
  • 125 grams sugar
  • 125 grams flour
  • 1 teaspoon vanilla extract
  • 1/2 cans condensed milk, for the winding
  • 1/2 cups evaporated milk, for the winding
  • 1 can Nestle media creama, for the winding
  • 1 raja cinnamon, for the winding
  • 1 tablespoon Rum, for the winding
  • 200 grams walnut, chopped, for filling and decorated
  • 300 grams cajeta - Mexican carmelized goat milk sweet , for filling and decorated
  • 1 liter chantilly cream, for filling and decorated
  • 1 cherries, for filling and decorated

Preparation

Preheat oven to 180 degrees.
Separate the whites from the yolks.
Place the yolks in a bowl with vanilla.
Beat egg whites until stiff; add the sugar little by little until it forms peaks.
Add the yolks with the vanilla in an enveloping form with a spatula.
Finally add the flour little by little and mix in an enveloping way.
Pour into a round mold, previously greased and floured.
Bake at 180 degrees for 20 minutes or until ready.
Unmold and let cool completely.
To make the wrap: Boil the condensed milk in a fret and evaporate with the cinnamon slit for 5 minutes.
Allow the mixture to warm, remove the cinnamon and add the half cream and rum.
Cut the bread crust and cut the bread in half, in 2 disks.
Place one of the bread discs in a mold and bathe it with half of the warm wrap.
Let stand 30 minutes.
Once the time has passed, turn or pass the bread to a tray; cover the top with a little chantilly, cajeta and walnut, to taste.
Envinar the other bread disc. Once ready put on the first disc; cover with the chantilly and decorate with the cajeta, walnut and cherry.

TIPS

With a toothpick chop the bread to see if it is ready.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
Rate this tip
Ratings (3)
HERMINIA delgado
21/04/2017 11:29:40
Me parece muy interesante está receta que lleva el sabor de vino he andado buscando un buen pastel envinado como es la preparación ojalá un día me la puedan proporcionar aqui gracias
Omar Soto
16/01/2015 20:11:08
A través de Android Preparé con mis sobrinos este pastel, y la verdad sale bastante bueno! Y no es complicado. Al preparar las tres leches, en el primer intento se nos quemó la mezcla, y vaya que se pega a la olla! En el segundo intento, estuvimos meneando constantemente para que no se pegara. En cuanto al pan, tuvimos dos detalles : quedaron grumos de harina por revolver con cuidado y de manera envolvente . El segundo, el pan se desinfló al sacarlo del horno a pesar que estaba súper inflado dentro del horno.
Leticia Navarrete
29/03/2014 13:38:41
tendre que hacerlo y lo hare a mi estilo con los mismos ingredientes pero tendra mi estilo mmmmm

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