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Cajeta Cream Cake




Source of Recipe


By The Canadian Living Test Kitchen


List of 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 (see recipe link at bottom of page)

3/4 cup (175 mL) sliced almonds, toasted


Recipe



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.


Cajeta Sauce:

2 cans (each 385 mL) 2% evaporated milk

1-3/4 cups (425 mL) milk

4 tsp (20 mL) cornstarch

1/2 tsp (2 mL) baking soda

1-1/2 cups (375 mL) granulated sugar


Preparation

In large heavy saucepan, bring evaporated milk and 1-1/4 cups (300 mL) of the milk to boil. In separate bowl, whisk together remaining milk, cornstarch and baking soda; pour into boiling milk mixture. Reduce heat to low; bring to simmer.

Meanwhile, in large stockpot, stir sugar with 1 cup (250 mL) water over medium heat until dissolved, brushing down side of saucepan with brush dipped in cold water. Bring to boil; boil, without stirring but brushing down side of pan often, until light golden brown, about 25 minutes. Remove from heat.

Averting face, slowly pour milk mixture through fine sieve into caramel, whisking constantly. Return to heat; simmer, stirring occasionally, until dark golden and thick enough to coat back of wooden spoon, 1-1/2 to 2 hours. To remove any lumps, pour through fine sieve into airtight container. Let cool. (Make-ahead: Refrigerate for up to 6 months.)