Impossible Strawberry Cake with Cream

Name: Impossible Strawberry Cake with Cream
Prep time: 45 min
Cook time: 15 min
Yield: 6
Cuisine: Mexicana
Ingredients: 1 liter milk, for the strawberry flan with cream; 1 box D’Gari® strawberry flavored flan with cream, for the strawberry flan with cream; 1 cup cream cheese, for the strawberry flan with cream; 1 chocolate muffin, for the chocolate cake; 1 cup whipping cream, for the chocolate cake; 1 cup D'Gari® chocolate syrup, for the chocolate cake; 1 cup toasted pecans, for the chocolate cake; whipping cream, for decoration; strawberries, for decoration; chocolate, grated, for decoration

D´Gari

Enjoy this impossible cake without the need for your oven. This impossible cake recipe will become your favorite, as we changed its classic flavor to strawberries with cream and chocolate. You'll love it!

Reviewed by Editorial Team of Kiwilimón

Published: 16-10-2020

Preparation

30 mins

15 mins

Low

For the strawberry flan with cream, heat the milk, add Flan D'Gari® strawberry with cream flavor and stir until dissolved; add the cream cheese and beat vigorously until incorporated. Pour the previous mixture into a bundt pan and refrigerate until set. Reserve. For the chocolate cake, crumble the chocolate cake and blend with the whipping cream, D'Gari® chocolate syrup, and walnuts until you obtain a smooth and creamy chocolate cake mixture. Pour over the already set strawberry flan, pressing gently. Refrigerate for 2 hours. Unmold, decorate with whipped cream, strawberries, and grated chocolate.

Nutritional information

* Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.

Energy

234.1

kcal

11.71%

Carbohydrate, by difference

16.6

5.53%

Protein

3.5

Total lipid (fat)

17.7

27.23%

null

100

null

Provided by

Impossible Strawberry Cake with Cream

Ingredients

Preparation

Nutritional information

Presentation

Tips

Impossible Strawberry Cake with Cream

Ingredients

Preparation

Nutritional information

Presentation

Tips

Sign up for the newsletter