90g of butter
1 Baguette cut in slices of 1,5cm high
2 Bananas cut in slices
65g pecans chopped and roasted
80g dried plums chopped
30g almond slivers roasted
200g of grated Oaxaca
For the Cajeta and Rhubarb sauce:
400ml Cajeta quemada or Cajeta envinada
150ml water
550g rhubarb, cut into small pieces
150ml cream
fresh vanilla al gusto
pinch of salt
1 tsp cinnamon
1. Fry the bread slices in butter until golden brown or toast them in the oven at 200° (top/bottom heat) without fat for 6 minutes. If necessary, place on paper towels and set aside.
2. In a non-stick saucepan, cook the rhubarb with the goat's milk caramel and 150 ml water for about 8 minutes. Stir in the cream, vanilla and salt and continue to cook for about 2 minutes, until the mixture thickens slightly. Set aside.
3. Now place a layer of bread slices in a baking dish, pour some of the rhubarb-cajeta mixture on top, add banana, pecans and prunes and continue like this until all ingredients are used up. Finish with grated cheese, a little more banana, pecans and prunes.
4.Cover with aluminum foil and bake in preheated oven (180°C top/bottom heat) for about 25 minutes. Remove aluminum foil and finish baking at 200°C for approx. 10 min.
5. Let rest for 30 minutes before serving.
