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Lorenza

Lorenza Ávila

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Recipe of Red Velvet Impossible Cake
T-fal

T-fal

Recipe of Red Velvet Impossible Cake
T-fal

T-fal

Recipe of Red Velvet Impossible Cake
T-fal

T-fal

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Red Velvet Impossible Cake

2 h 40 min
50 min
Easy
4.33
|
163
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If you like the impossible cake, this version will be your favorite, since it is made with a fluffy red velvet cake and a creamy vanilla flan, with a caramel cover. Let yourself be surprised with this incredible combination of colors and textures.
Learn more about Lorenza Ávila

Ingredients

12 servings
  • 1 1/4 cups of flour for the cake
  • 1/4 of Cup of cocoa for the cake
  • 1 1/2 teaspoons of baking soda for the cake
  • 1 pinch of Salt for the cake
  • 1 Cup of Butter at room temperature for the cake
  • 3/4 of Cup of sugar for the cake
  • 4 pieces of egg yolk for the cake
  • 1 Cup of whipping cream for the cake
  • 1 teaspoonful of vanilla for the cake
  • 2 spoonfuls of Red food dye for the cake
  • 4 pieces of egg white for the cake
  • 1 Cup of cajeta - Mexican carmelized goat milk sweet for the mold
  • 1 can of condensed milk for the flan
  • 1 can of evaporated milk for the flan
  • 4 pieces of egg for the flan
  • 2 teaspoons of vanilla for the flan
  • 190 grams of cream cheese for the flan

    Preparation

    Preheat the oven to 180 ° C.
    For the chocolate cake, in a bowl, mix the dry ingredients and reserve.
    In a blender, beat the butter with the sugar, add the yolks and beat until they sponge, add the cream and the vanilla essence.
    Add the dry ingredients in an enveloping manner. Reservation.
    Beat the egg whites until they double in volume with the help of a blender.
    Add the egg whites to the yolk mixture gently, mix until fully integrated. Paint with the dye until you get an intense red color.
    In a previously greased mold, pour the cajeta and add the cake preparation. Reservation.
    For the flan, blend the evaporated milk with the condensed milk, eggs, vanilla and cheese in your T-fal® Infiny Force Blender with the “dessert” function, for 10 seconds or until the desired mixture is obtained.
    Pour the custard mixture on the cake with the help of a spoon, gently, to avoid mixing.
    Bake in a water bath for 50 min. Let it cool.
    Refrigerate at least 2 hours before serving.

    PRESENTATION

    On a cake base.

    TIPS

    Cream cheese gives a creamier and richer consistency to the flan.

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    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    486
    kcal
    24%
    Carbohydrates
    50.8
    g
    17%
    Proteins
    7.0
    g
    14%
    Lipids
    32.2
    g
    49%
    Fiber
    4.5
    g
    9.0%
    Sugar
    27.0
    g
    30%
    Cholesterol
    96.1
    mg
    32%
    Esha
    Rate this tip
    Ratings (3)
    Kenia Velásquez
    24/11/2018 19:00:27
    Que tamaño es el molde?
    Enicelys Henríquez
    05/09/2018 16:16:07
    ¿La crema para batir la puedo reemplazar por buttermilk? Es que para mí red velvet no tiene sentido si no tiene ese punto agrio que le da la buttermilk.
    Willian Bendezu Quispe
    26/11/2017 07:04:47
    Que se pone primero en la base .. el bizcocho o la crema volteada?

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