Kodrit Kadir Cake
I have prepared the Kodrit Kadir Cake several times, especially when I have guests or want to make a more special dessert, but without many layers or complications. I like that I can bake everything in a larger pan or in small ceramic molds, and the result comes out evenly almost every time. The most important thing is not to forget the sugar on the heat when caramelizing it; the rest are not complicated steps. Quick info Total time: about 1 hour and 30 minutes (including cooling before inverting) Preparation time: 20 minutes Baking time: 40 minutes Servings: 8 (or 8 small ceramic molds, as I usually use) Difficulty: medium Recipe type: two-layer dessert (base and caramel cream) Ingredients For the base: - 100 ml milk - 1 egg - 100 g sugar - 1 packet vanilla sugar - 1 packet baking powder - 100 g flour - 3 tablespoons cocoa - 1 tablespoon instant coffee - 100 ml oil For the cream: - 900 ml milk - 5 eggs - 300 g sugar - rum essence (to taste) Extra: - 5 tablespoons sugar (for caramel) Preparation method 1. Prepare the oven and dishes Preheat the oven to 180°C. Choose either a large baking pan (fireproof if you have one) or 8 small non-stick ceramic dishes. I use ceramic dishes when I want individual portions. 2. Caramelize the sugar Put the 5 tablespoons of sugar in a small pot and let it cook over medium heat until it becomes liquid and golden. If you have a mold that can go on the stove and in the oven, you can caramelize directly in it. Otherwise, quickly pour a tablespoon of melted sugar into each prepared dish. Move the dishes a bit so that the caramel spreads on the bottom. Let it cool; the caramel will harden. 3. The base In a bowl, combine all the ingredients for the base: milk, egg, sugar, vanilla sugar, baking powder, flour, cocoa, instant coffee, and oil. Mix with a whisk or mixer until you get a smooth mixture without lumps and where the sugar is no longer felt when touched. Set aside. 4. The cream Crack the 5 eggs into a tall bowl and beat them well with the sugar until they become frothy. Gradually pour in the 900 ml of milk and add the rum essence to taste. Carefully mix everything, ensuring no sugar remains at the bottom. The mixture will be liquid. 5. Assembly Pour the cream mixture over the cooled caramel in the molds (or mold). The mixture will be very fluid; this is normal. Immediately, place a large spoonful of the base mixture directly in the center of each mold. Don’t worry if the batter seems to spread or if it doesn’t stay perfectly centered. In the end, everything will separate into layers during baking. 6. Baking Place the molds in a larger tray for stability. Bake in the preheated oven at 180°C for 40 minutes. You can check the base with a toothpick – if it comes out clean, it’s done. 7. Cooling and serving Let the molds cool completely at room temperature, then invert the cake onto a platter only at the time of serving. The cream will gently flow over the base and will have the caramel glaze on top. Why I make this recipe often It’s one of those recipes where you don’t have to measure everything with laboratory precision. The ingredients are simple, inexpensive, and easy to find. It turns out consistent but not heavy. It cuts well and keeps for a day or two. I like that it doesn’t require sophisticated techniques, and the combination of base with caramel cream is always a hit. Tips and variations Tips - Don’t leave the sugar on the heat too long; it can become bitter. - For smoother creams, beat the eggs separately with the sugar until the granulation is no longer felt. - When cooling, the cake will set better and will invert easily from the molds. - If using small ceramic dishes, the baking time may be 5-10 minutes shorter. Substitutions - The instant coffee can be omitted if you don’t want a coffee flavor, but it adds extra aroma. - You can use vanilla essence instead of rum if you prefer. - Vanilla sugar can be replaced with vanilla extract if you have it. Variations - You can add a bit of orange zest to the base for a different note. - If you want a fluffier texture, beat the egg whites separately and fold them into the cream at the end (this is not in the original recipe, but it works). - For serving, you can add a bit of whipped cream or fresh fruits. Serving ideas It’s best served cold after sitting in the fridge for at least an hour. It can be sliced or served as individual portions. It goes well with seasonal fruits or a bit of chocolate sauce if you want something richer. Frequently asked questions Can the cake be made in advance? Yes, I actually recommend making it a few hours ahead or even the night before, to allow it to cool well and for the layers to set. The base doesn’t rise above but mixes with the cream. Is that wrong? It’s not wrong; that’s how it should be. During baking, the base rises to the top while the cream sets underneath. The separation isn’t always perfect, but it doesn’t affect the taste or texture. Why should it be inverted only at serving? If you take it out too early or while it’s warm, the cream won’t have time to set properly, and the cake may break. Cooling is important for stability. Can I replace sugar with a sweetener? I do not recommend it in this recipe because sugar helps with caramelization and the texture of the cream. Substitutes do not have the same effect on caramel. Nutritional values Approximately, per serving (out of 8): - Calories: 380-400 kcal - Protein: 8 g - Fat: 15 g - Carbohydrates: 54 g Values may vary depending on the size of the eggs and how much sugar you actually use for caramelization. The dessert has quite a bit of sugar and carbohydrates, being a combination of base, cream, and caramel. The fats mainly come from eggs and oil. Storage and reheating It can be stored in the fridge, covered, for up to 2-3 days. It can be served cold, straight from the fridge, or at room temperature. I do not recommend reheating in the microwave, as it will melt the cream and soften the base. If made in small molds, it can also be stored and portioned.
Preparation
We prepare the ingredients for the base and separately for the cream. We also prepare the mold or molds that we will use and preheat the oven to 180 degrees. In a pot, we melt the 5 tablespoons of sugar until it becomes golden and liquid. Now: if you have a pot that you can put in the oven and use on the stove at the same time, you can melt the sugar there. I do not have such a pot, so I melted it in a small saucepan and from there I put a tablespoon of the resulting liquid into each mold. The base: We put all the necessary ingredients (listed above) in a bowl and mix them well. When everything is properly homogenized and the sugar is no longer felt, we set it aside. Cream: In a tall bowl, we crack the eggs and beat them with the sugar. When they are foamy, we slowly pour in the milk and mix well. This milk-rich mixture is poured into the baking molds over the melted and already cooled sugar. Immediately, we put the base dough in the middle. We place it in the preheated oven at 180 degrees for 40 minutes. When it is baked (you can do the toothpick test), we take it out and let it cool. It is turned onto a platter at the moment of serving. It can be made in a large pot or in small non-stick pots (for the quantities above, I used 8 ceramic pots).
Tags
Categories
Appetizers
Beverages
Celebrity chefs
Chef in the city
Children
Coffee
Conserve
Cook and smile
Culinary Games
Culinary School
Dessert
Diverse
Doughs and pastries
Drinks
Fish
Healthy Delights
International
Jakob Hausmann
Jam
Jamie Oliver
Meat
Miscellaneous
Over
Pasta/Pizza
Pickles
Plague
Salad
Sandwiches
Sauces
Savory
Season
Sezon
Slow cooking
Soups
Star Recipe
Syrup
Translated
Various
Vegan
