PASTEL IMPOSIBLE RECIPES

Steps:

• Pre-heat oven to 350 F. (180 C.). Butter a tube cake pan (8â?³ across and 4â?³ high/200 mm. x 100 mm.) and spread cajeta on bottom of pan. Heat a small sauce pan of water for hot water bath to pour into a pan larger than cake pan. Prepare flan mixture by blending eggs, evaporated milk, condensed milk and Kahlua. Set aside. In standing mixer (or use a hand-held electric mixer), mix butter and sugar for 2 minutes on medium-high speed. Scrape down sides of bowl, and add egg and Kahlua. Beat for 30 seconds. Sift together flour, baking powder, baking soda, cocoa and salt. Add half of dry ingredients, alternating with half of buttermilk, until all is incorporated into butter mixure. Beat for 1 minute on medium-high speed. Spoon batter into cake pan over cajeta, and level with a spatula. Pour flan mixture over cake batter, pouring over a spoon to gentle the pressure (see photo below). Set cake pan in a larger pan, and place on oven rack. Add boiling water to large pan to a depth of 1â?³. Bake 50 minutes, or until cake tests dry with a wooden toothpick. (Cake will pull away from sides of pan after it is removed from oven.) Remove from water bath and cool on a rack to room temperature. Refrigerate until ready to serve. To serve, run a thin knife around inside of pan sides and invert onto cake plate. If any cajeta sticks to the pan, spread onto the cake.

Steps:

• Heat oven to 350°F. Generously spray 12-cup fluted tube cake pan with non-stick baking spray. Pour 1/2 cup caramel topping or cajeta in bottom of pan.
• In large mixing bowl, add cake mix, cinnamon, water, oil and 3 eggs. Beat with electric mixer for approximately 3 minutes, or until all ingredients have combined. Pour cake batter over caramel in tube cake pan.
• In a blender, add 4 eggs, milk and condensed milk; blend at medium speed until all ingredients have combined. Pour mixture over batter in pan.
• Cover pan with foil and place in a large roasting dish. Place in oven and carefully add approximately 1 inch of boiling water to the roasting dish, making sure not to get any water in the tube cake pan.
• Bake for 50 minutes, or until knife or toothpick inserted comes out clean. Remove from oven and water bath; remove foil and let rest for approximately 2 hours.
• Place a large plate or platter upside down over pan. Carefully and quickly turn platter and pan over, and slowly remove pan. Pour the remaining 1/4 cup of caramel over flan, slice and serve.