First of all, Kodrit Kadir Cake, this magic dessert sent by God from Heaven just for us, is a traditional Middle Eastern dessert that has three layers, cake, custard and caramel on top. You will probably not believe when I am going to tell you how this cake is made. The layers are poured all together in the baking pan, but magic happens sometimes in the ovens, so this cake separates in three layers while baking. Yes, you heard me, it separates in three layers while baking! How cool is that?
The recipe is easy to make and you will love the results. This is for sure a recipe to impress your guests. The thing is that if you like the Mexican flan or the Creme Brulee, you will like this recipe also. It is like a flan on steroids, not better, but more elegant and sophisticated.
Perfect for any event and it suits all levels of bakers, from beginners to the most advanced ones. You will be the talk of the day with this recipe! Enjoy!
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- For the Custard:
- 27 fl.oz/800 ml whole milk
- 5 large eggs
- 7oz/200 g sugar
- 1 teaspoon vanilla flavor
- 1 teaspoon rum flavor
- 1 pinch of salt
- For the Caramel:
- 5 Tbsp Sugar
- For the Cake Batter:
- 1 egg
- 3.5 oz/100 g sugar
- 3.5 fl.oz/100 ml whole milk
- 3.5 fl.oz/100 ml oil
- ¼ teaspoon baking powder
- 3.5 oz/100 g all-purpose flour
- 3 Tablespoons raw cocoa powder
- 1 Tablespoon instant coffee
- Preheat oven to 350F/180C
- Start with the cake:
- Mix egg, milk, oil, sugar, flour, baking powder, cocoa, and coffee together.
- Set aside.
- Make the custard:
- Beat the eggs with sugar, add sugar, vanilla, rum flavor, salt, and milk.
- Set aside.
- In a 9" cake pan caramelize 5 Tbsps sugar until it gets dark golden brown. Let it cool for few minutes, then add the custard mixture. Pour the cake batter right in the middle of the custard.
- Prepare a water bath and place the cake pan in the middle.
- Bake at 350F/180C for 40-45 minutes.
- Let it cool completely (better overnight).
- The next day place a serving platter over the pan and turn the cake over. The cake should have the cake layer on the bottom, custard in the middle and the caramel sauce on top.
- Serve cold.