Chamois Cake with Creme Caramel

Ingredients

• 3 eggs
• 7 heaping tablespoons sugar, 1 teaspoon vanilla
• 7 heaping tablespoons liquid milk
• 7 heaping tablespoons oil
• 7 heaping tablespoons flour
• 1 level tablespoon baking powder
• 2 heaping tablespoons cocoa
• For soaking the cake after baking:
• 1 cup warm milk with 1 heaping tablespoon cocoa and 1 heaping tablespoon sugar dissolved in it
• Creme caramel:
• 3 cups liquid milk
• 3 sachets powdered creme caramel mix
• 1 large 170 g tub of qeshta qaymer cream
• 1 packet plain biscuits (about 17 pieces)
• Cocoa for the top

Method

1. Using an electric mixer, beat the eggs with the sugar and vanilla until you get a creamy white mixture that rises slightly.
2. Add the liquid milk and oil, and mix with a hand whisk.
3. Sift the flour with the baking powder and cocoa, add them over the mixture, and continue mixing with the hand whisk until combined.
4. Pour the chamois cake batter into a cheesecake pan greased with butter and dusted with flour.
5. Bake in a preheated oven at 180 C for 25 minutes, with only the bottom heat on.
   Timers: 25 min
6. Let the cake cool in the pan, then invert it so the bottom is on top. Return it to the cheesecake pan and soak it with the warm milk mixed with cocoa and sugar.
7. Prepare the creme caramel: mix the liquid milk with the caramel powder while cold, then place in a saucepan over medium heat, stirring with a whisk for about one minute only, until the mixture is warm and the caramel has completely dissolved.
8. Turn off the heat and add the cream and the plain biscuits, previously crushed.
9. Mix with the whisk, then blend with a blender or electric mixer.
10. Pour the caramel and biscuit mixture over the cake in the pan.
11. Leave the cake at room temperature for about two hours.
12. Dust with cocoa to cover the entire top, then refrigerate until serving.
13. For more cakes on our site, here is Easy Chocolate Cake
14. Also from Amir, enjoy Red Velvet Cake