Cajeta Cream Cake
This recipe makes 9 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 632 |
| pro | 13 g |
| total fat | 31 g |
| sat. fat | 17 g |
| carb | 78 g |
| fibre | 2 g |
| chol | 93 mg |
| sodium | 430 mg |
| % RDI: | - |
| calcium | 30 |
| iron | 11 |
| vit A | 32 |
| vit C | 10 |
| folate | 17 |
Layers of almond cake, whipped cream and the delicious Mexican sauce called cajeta, served on individual plates, make a sweet, sensational dessert.
Ingredients
-
1/2 cup (125 mL) butter, softened
1 cup (250 mL) granulated 250 sugar
2 eggs
1/2 tsp (2 mL) almond_extract
1-1/2 cups (375 mL) all-purpose_flour
1-1/2 tsp (7 mL) baking_powder
1/4 tsp (1 mL) each baking_soda and salt
2/3 cup (150 mL) milk
1-1/2 cups (375 mL) whipping_cream
Cajeta Sauce
3/4 cup (175 mL) sliced almonds, toasted
Preparation
Cajeta Sauce
Line 8-inch (2 L) square metal cake pan with parchment paper; set aside.
In large bowl, beat butter with sugar until light and fluffy; beat in eggs, 1 at a time. Beat in almond extract.
In separate bowl, whisk together flour, baking powder, baking soda and salt ; stir into butter mixture alternately with milk, making 3 additions of flour mixture and 2 of milk. Scrape into prepared pan.
Bake in centre of 350°F (180°C) oven until cake tester inserted in centre comes out clean, 40 minutes. Let cool in pan on rack. (Make-ahead: Cover and store for up to 1 day.) On cutting board, slice cake in half horizontally; without separating layers, cut into 9 pieces.
In bowl, whip cream; fold in 1/4 cup (50 mL) of the Cajeta Sauce.
Spoon 1 tbsp (15 mL) of the remaining Cajeta Sauce onto centre of each serving plate; top with bottom slice of cake. Top with 1 tbsp (15 mL) of the Cajeta Sauce and 2 tbsp (25 mL) of the whipped cream mixture. Cover with top slice of cake; dollop with 1 tbsp (15 mL) each of the Cajeta Sauce and whipped cream mixture. Sprinkle with almonds.
Source : Canadian Living Magazine: May 2003
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