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Capirotada with a Sauce of Rhubarb and Cajeta (Caramel made with goat's milk)

Capirotada is a dessert based on sliced roasted bread mixed with fruits and nuts. There are many varieties depending on where it is served, but the typical ingredients are sultanas, walnuts, bananas and guavas. The mixture is soaked in a sugar cane syrup and sprinkled with cheese before serving. Capirotada is traditionally eaten in Mexico during Lent and Holy Week. Our dear friend Karo from @bakdandraw reinterpreted the recipe for us by replacing the sugar cane syrup with cajeta and adding rhubarb for a seasonal touch. The result is really delicious! Just give it a try.


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.

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