Layers of almond cake, whipped cream and the delicious Mexican sauce called cajeta, served on individual plates, make a sweet, sensational dessert.
- Portion size 9 servings
- Credits : Canadian Living Magazine: May 2003
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.
Nutritional facts <b>Per serving:</b> about
- Sodium 430 mg
- Protein 13 g
- Calories 632.0
- Total fat 31 g
- Cholesterol 93 mg
- Saturated fat 17 g
- Total carbohydrate 78 g
- Iron 11.0
- Folate 17.0
- Calcium 30.0
- Vitamin A 32.0
- Vitamin C 10.0