La Receta: Pastel Impossible
2 cup all-purpose flour
1 teaspoon baking powder
1 cup pitted dates (chopped, mix and bring to simmer with water)
1 1/2 cups boiling water
1 teaspoon baking soda
1/2 cup unsalted butter, softened
1 cup granulated sugar
1 large egg, lightly beaten
1 teaspoon vanilla
1 (5-ounce) can evaporated milk and 5 oz milk
1 (14-ounce) can sweetened condensed milk
1 teaspoon pure vanilla extract
Salt to taste
1/2 cup unsalted butter
1/2 cup heavy cream
1 cup packed light brown sugar
Butter a Bundt pan and set aside. Mix ingredients cake ingredients and pour into the Bundt pan.
For flan, whisk together eggs and add evaporated milk, sweetened condensed milk and vanilla. Pour over cake layer. The mixtures will transpose each other and flan will rise to the top of the cake.
Bake for 1 hour in a water bath, followed by 20 minutes without the water bath. Let cake cool for an hour at room temperature as flan sets. While the cake bakes, bring the toffee ingredients to a simmer for about three minutes on high. The consistency should be caramel-like.
Once flan is set, pour toffee sauce over cake and serve.
Source: Chef Rob Yoas