Question

necesito la receta en ingles del pastel imposible por favor

Answer 1

Respuesta:

STEP 1 - THE CARAMEL

The first thing we must do before anything is to have the mold in buttery to have it ready for when the candy is ready. Start with the caramel and put a small pot over medium heat, add the half cup of sugar and a 1/4 cup of water. Let it caramelize alone for this we must not remove it or touch it because doing it will crystallize the sugar will be lumps is not what we want. The heat will do its job on its own.

We have to be very aware, because when it starts to take color we must lower the flame and move the pot with circular motions so that it caramelizes evenly and when the color is light caramel we must immediately empty it into the mold that we have previously greased. And I say fast because although we extinguish the fire it burns as it happened it turned black in 2 seconds and I had to do it again: / It is more beautiful if we make it in those molds that have a hole in the middle or crown molds in English called bundt bread.

STEP 2 - PREPARATION OF THE CHEESE OR FLAN

Beat by hand in a large bowl or blender as you prefer the 5 eggs, condensed milk, the same measure of the condensed can in whole milk and the vanilla spoonful. We will add this mixture to the mold where we have emptied the caramel that by now is cold and hard.

We will bake at 220ºC for 20 minutes this quesillo at Bain Marie, this is important so that it does not burn on the bottom or on the sides and it looks pretty nice, while it is baking we are going to prepare the chocolate cake mixture.

STEP 3 - PREPARATION OF THE HUMID CHOCOLATE CAKE

Easier impossible, all we have to do is mix all the ingredients by hand in a bowl and that's it. Is not it a wonder? It seems incredible that the simplest is the richest. Well this is the case of this cake .. when I do it alone I cover it with nutella and I give myself life!

After 20 minutes of the quesillo (flan) in the oven, remove it and add the mixture of the chocolate cake with care that it does not fall very abruptly and with a spatula we will spread it well throughout the mold so that it is uniform.

We return to the oven equal to 220ºC bain-marie. If the water was consumed, heat a little more and add it. We will bake between 40 and 45 minutes maybe a little more or a little less depending on your oven I always say they are not all the same. It will be ready when a toothpick comes out dry.

We remove the cake from the oven and let it cool for an hour on a rack. Then with a knife very carefully we introduce it by the sides of the mold to take it off a little if it is necessary. Now we place a large plate on it and we will turn around quickly. We arrange it a little so that it is in the center of the plate and we will tap the mold just in case to let it go, we take out the mold and voilà! we already have this preciousness that will leave everyone delighted.