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Alejandra

Alejandra Cota

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Recipe of Tres Leches Impossible Cake
Alejandra

Alejandra Cota

Recipe of Tres Leches Impossible Cake
Alejandra

Alejandra Cota

Recipe of Tres Leches Impossible Cake
Alejandra

Alejandra Cota

Recipe of Tres Leches Impossible Cake
Walter

Walter Menendez

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5

Tres Leches Impossible Cake

230 minutes
Easy
18 servings
28
You will not be able to resist this delicious dessert! We improved the impossible cake, now with three milks of hazelnut cream, a creamy vanilla flan and a chocolate sponge cake, this cake will leave you with your mouth open.
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Ingredients

  • 2 1/2 cups of flour
  • 1/2 Cup of cocoa
  • 3 teaspoons of baking soda
  • 2 pinches of Salt
  • 2 cups of Butter
  • 1 1/2 cups of sugar
  • 8 pieces of yolk
  • 2 cups of cream to beat
  • 2 teaspoons of vanilla
  • 8 pieces of egg white
  • 2 cups of cajeta
  • 2 cans of evaporated milk for flan
  • 2 cans of condensed milk for flan
  • 8 pieces of egg for flan
  • 4 teaspoons of vanilla for flan
  • 2 packages of cream cheese for flan
  • 1 can of condensed milk for the three milks
  • 1 can of evaporated milk for the three milks
  • 1 Cup of milk for the three milks
  • 3/4 of Cup of Hazelnut cream for the three milks
  • to taste of cajeta to decorate
  • to taste of nut chopped, to decorate
  • to taste of whipped cream to decorate

    Preparation

    Preheat the oven to 180 ° C
    For the chocolate cake, in a bowl, mix the dry ingredients and reserve.
    In a blender , whisk the butter with the sugar, add the yolks and whisk until they sponge, add the cream and vanilla essence.
    Add the dry ingredients in an enveloping way. Reservation.
    Beat the whites until they double their volume with the aid of a blender .
    Add the whites to the cake mix in a smooth way, blend until completely integrated.
    In a previously greased mold, pour the cajeta and add the cake preparation. Reservation.
    For the flan, mix the evaporated milk with condensed milk, eggs, vanilla essence and cream cheese.
    Pour the flan mixture over the cake with a spoon, gently, to avoid mixing.
    Bake in a bain-marie for 50 min. Let it cool.
    For the three milks, liquefy the evaporated milk with condensed milk, whole milk and hazelnut cream.
    With the help of a fork, chop the cake and pour the three milks, refrigerate for 2 hours.
    Desmolda decorates with cajeta, nuts and whipped cream.

    PRESENTATION

    On a cake base.

    TIPS

    The cream cheese gives a creamier and richer consistency to the flan.

    Did you cook this recipe?

    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    605
    kcal
    30%
    Carbohydrates
    71.9
    g
    24%
    Proteins
    8.2
    g
    16%
    Lipids
    36.7
    g
    57%
    Fiber
    6.0
    g
    12%
    Sugar
    39.6
    g
    44%
    Cholesterol
    105
    mg
    35%
    Esha
    Rate this Tip.
    Ratings (22)
    Lorena Borrego
    2018-10-25T18:20:32.00-06
    Me quedo exquisito yo los hize individual
    Jéssica Núñez
    2018-10-09T02:20:32.00-06
    Que es la cajeta?
    Lety Quezada
    2018-09-20T19:27:12.00-06
    La crema de a ella es Nutella y es espesa
    Diana Igual Herrera
    2018-09-06T13:16:32.00-06
    Me salieron dos moldes de rosca con esta receta, delicioso !
    Pkaos Vivas
    2018-08-23T17:34:11.00-06
    UNA DELICIOSA RECETA
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