When I lived in Chile, cajeta (or rather ‘manjar’ as they call it) was an integral part of dessert-time. I remember in my school’s playground there was a snack-stand where one could get Alfajores and automatically make everyone (who didn’t) jealous ;-) In Mexico, cajeta is also very popular but they prefer to use it between ‘obleas’ (thin communion-type wafers) in this kind of style. Anyways, I’m telling you all this because this cake totally reminded me of cajeta! Something about the whole combination of ingredients was eerily cajeta-like and also kind of Milhoja-ish :-D
1/2 cup pumpkin puree
1 cup egg whites
1/2 cup low fat buttermilk
1/2 cup vanilla brown rice protein
1/4 cup oat flour
1/2 tablespoon toffee flavdrops
1/4 tablespoon baking powder
1. Baked in a round cake pan at 180 C (356 F) for ~40 minutes.
2. When the cake was done, I let it cool and cut it horizontally into four layers.
3. I added 1/4 cup of almond butter between all layers and proceeded to chop the cake in half right down the middle. After this, I just stuck one half on top of the other so that the result was basically a half cake full of layers. Does this make sense?
Macros per 1/2 of the cake (this equals one big slice (the size of two of the slices pictured above)):
28.8g carb (7g sugars/10g fiber)
11g fat (1.3g sat)