Kudrit Kader | Creme Caramel Cake

Today I tried a cake which caught my attention a while back as I looked through recipes on the internet. A dessert recipe by what can only be a mastermind dessert maker, somebody came up with a way to mix both a cream caramel and vanilla cake together in one dish!

Taken from Mediterranean cuisine it is called “kudrit kader”, which means made by a miracle. It received its name because you mix the crème caramel and the cake ingredients in one dish and somehow the crème caramel goes on the bottom and the cake goes on top!

Surprisingly very quick and easy to make, tasty and definitely different.

This recipe can be used to make just a Crème Caramel with its delicious sugar syrup all you need to do is leave out the cake part.

Caramel

1 cup sugar

Creme Caramel

3 eggs
2 teaspoons vanilla extract
3 cups powdered milk
3 cups water
½ cup icing sugar

Cake

2 eggs
½ cup sugar
½ cup oil
½ cup warm water
1 ½ cups flour
3 teaspoons baking powder
3 teaspoons vanilla extract
1 cup cream

Caramel Method

At a low temperature, put sugar in a medium size aluminum round cake pan, and heat on the stove until it’s completely melted until caramel in color, stay close by as it burns easily.
Cool till hard.

Cream Caramel Method

In a bowl add all ingredients and mix until well combined.
Add the mix on top of the cold hardened caramel.

Cake Method

Beat eggs, sugar and vanilla.
Add oil
Add flour and baking powder.
Add water and cream.Keep beating until batter is well-blended.
Add batter on top of sugar and crème caramel mix.
In a bigger deep roasting pan, place the smaller cake pan that has the batter. Then pour boiling water halfway up the sides, Make sure water doesn’t get to batter.
Bake at 180 degrees C.
Bake for 45 to 60 minutes or until a toothpick inserted in the middle, comes out with just a few moist crumbs on it.
Leave cake to cool outside for an hour, then refrigerate for at least 4 hours or overnight.

To Serve

Place the cake pan on the same roasting pan you used before, and fill it halfway up with boiling water for 1 minute, then lift the pan up and dry the sides.
On the serving plate turn the cake pan upside down so it comes down on the plate and the sugar caramel syrup drizzles over the cake.

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Please excuse the poor quality of the picture as I was in a rush to serve.

Join the discussion.. Comments are appreciated.