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Enjoy a very classic cake now with a very special flavor, a delicious and soft flan accompanied by a sponge and moist corn cake, covered with cajeta, makes it completely irresistible.
For the corn cake, blend the flour with condensed milk, evaporated milk, butter, eggs, baking powder, vanilla essence, cinnamon corn kernels.
Pour over the mold with cajeta. Reserve.
For flan: Liquefies, evaporated milk, condensed milk, eggs, and vanilla essence.
With a spoon, pour the custard gently so that it does not mix with the corn cake.
Cover with aluminum foil and bake in a bain-marie for 90 min. Allow to cool and refrigerate at least 2 hours.
Unmold and decorate with chopped walnut. Serve.
PRESENTATION
On an extended plate, covered with cajeta and sprinkled with walnut.
TIPS
Besides giving it a richer flavor, the hotcakes flour makes the cake more fluffy.
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Nutritional information
* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Energy
225.9
kcal
11.3%
Carbohydrate, by difference
29.8
g
9.93%
Protein
6.9
g
13.8%
Total lipid (fat)
8.7
g
13.38%
100
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Ratings(6)
K R
20/04/2020 23:35:08
Delicioso, queda divino aunque siento que le falta elote al pan pero muchas gracias por la receta
Martha Larios
17/12/2018 11:12:10
Gracias por las recetas he aprendido mucho con ellas.
Carmen Munoz
16/10/2018 12:39:37
Esta receta queda espectacular, yo la hice solo con elote natural y le puse unas gotitas de colorante amarillo para el efecto que daría el elote amarillo que no le puse, quienes la probaron refirieron que era muy adictivo comerlo 😁
Alberto Castro
10/05/2018 18:18:44
Extremadamente delicioso !!
Nota.-las porciones son muy bastas y salen dos moldes!!!
Dammy Castañeda
18/04/2018 22:29:56
Sebe que esta rico lo voy a tratar a ver como me queda
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