The Magical Cream Caramel Cake "Kudrit Kader"

A community recipe by rawanskitchen

Not tested or verified by Nigella.com

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Introduction

What would be more delicious and mouth watering than a lemon pound cake? The answer would be a lemon cake with creme caramel. One of the masterminds of dessert recipes came up with a way to mix them both together in one dish. So you can enjoy the fluffy and fresh taste of lemon cake with the rich taste of creme caramel. This cake is from the Mediterranean cuisine. It's called kudrit kader, which means made by a miracle. It got that name because you mix the creme caramel and the cake ingredients in one dish and somehow the creme caramel goes on bottom and the cake goes on top. Contrary to what you might think, it's easy and fast to make. You will actually enjoy making it and most of all eating it. If you wish you can also use this recipe to only make Creme Caramel with its delicious sugar syrup. This recipe goes back to school days, as a little girl back then, I watched my mom (my great model) making this cake. The magic that happened inside the oven, made me fall in love with this recipe, and sparkle the passion for cooking and baking inside me, Maybe this was the 1st recipe that I mastered. From that day until now every time I make this, people ask for the recipe. So here we go...

Ingredients

Serves: 12

For the Caramel

1 cup granulated sugar

For the Crème Caramel

3 eggs
2 teaspoons vanilla extract
3 cups powdered milk
3 cups water
½ cup superfine sugar
1 lemon (zest and juice of)

For the Cake

2 eggs
½ cup sugar
½ cup vegetable oil
½ cup warm water
1½ cups all-purpose flour
3 teaspoons baking powder
3 teaspoons vanilla extract
1 lemon (zest and juice of)
1 can heavy cream

Method

The Magical Cream Caramel Cake "Kudrit Kader" is a community recipe submitted by rawanskitchen and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Caramel Method:

At a low temperature, put sugar in a medium size aluminum angel food or round cake pan, and heat it up above the stove until it’s completely melted with beautiful amber color, make sure u stay close because it burns out so quickly.

Put it away to cool. Eventually it’s going to get hard.

Cream Caramel Method:

In an electric mixer add all ingredients and mix until well combined.

Add the mix on top of the cold hardened caramel.

Cake Method:

With an electric mixer beat eggs, sugar and vanilla.

Add vegetable oil

Add flour and baking powder.

Add water, cream, lemon juice and zest. Keep beating until batter well-blended.

Add batter on top of sugar and crème caramel mix.

In a bigger deep roasting pan, put the smaller aluminum cake pan that has the batter. Then pour boiling water halfway up the sides, Make sure water doesn’t get to batter.

In a preheated oven to 180 degrees C put the pans. Bake between 45 to 60 minutes or until a wooden pick 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, preferably over night.

Before serving, place the cake pan on the same roasting pan you used before, and fill it halfway up again 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 would come down on the plate and the sugar caramel syrup drizzling over the cake. Divine