Servings: 8 people
Calories: 330kcal
Cost: $15
Equipment
- Mixing bowls
- Whisk
- Blender
- Baking mold
- Aluminum foil
Ingredients
- 1 cup Cajeta sweet Mexican milk
- 1 can (12 oz) Evaporated milk
- 6 oz Cream cheese
- 4 Eggs
- 1 cup Sugar
- 1 cup Wheat flour
- 1 teaspoon Baking powder
- 1 teaspoon Bicarbonate
- 5 tablespoons Butter
- 1 tablespoon Vanilla essence
- ½ cup Sour cream
Instructions
- Preheat your oven to 190°C (375°F) and prep your baking mold with a light spray of oil.
- Pour the cajeta into the bottom of the mold, spreading it evenly.
- In a blender, combine evaporated milk, cream cheese, 3 eggs, and half a cup of sugar; blend until smooth.
- In a separate bowl, whisk together flour, baking powder, and bicarbonate.
- In another bowl, beat the butter with the remaining sugar until fluffy, then add the last egg and vanilla essence.
- Slowly incorporate the flour mixture into the butter mixture, alternating with sour cream until combined.
- Pour the butter mixture over the cajeta in the mold, then gently spoon the creamy base on top.
- Cover the mold with greased aluminum foil and place it in a water bath; bake for 1 hour and 15 minutes.
Notes
If you don’t have cajeta, dulce de leche can be used as a substitute. For dairy-free options, substitute coconut oil for butter and almond milk for evaporated milk. Always use room temperature eggs and butter for the best texture. Allow the cake to rest for at least 2 hours before unmolding to allow flavors to meld. Top with fresh berries or a dusting of powdered sugar for an elegant finish.
Nutrition
Calories: 330kcal | Carbohydrates: 45g | Protein: 6g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 90mg | Sodium: 210mg | Potassium: 200mg | Sugar: 25g | Vitamin A: 5IU | Calcium: 10mg | Iron: 5mg
Tried this recipe?Let us know how it was!