How to Make Shamwah Cake

Ingredients

• First layer:
• A ready-made cocoa cake base or a homemade cocoa cake
• 2 eggs
• 1/2 cup sugar
• 1/2 cup vegetable oil
• 1/2 cup yogurt
• 1/2 cup cocoa powder
• 1 teaspoon vanilla
• 3/4 cup sifted flour
• 1 1/2 teaspoons baking powder
• Cake preparation:
• Second layer — ingredients and preparation:
• 2 cups water
• 3 tablespoons cocoa powder
• 4 tablespoons sugar
• 3 tablespoons cornstarch
• Third layer — ingredients and preparation:
• 1 packet ready-made crème caramel mix
• 2 cups milk
• 1 tub Qeemar cream
• 1 pack plain, unfilled biscuits
• 1 teaspoon instant coffee (Nescafé)
• For more of Lina's special desserts, here is a link to Date Fingers
• Easy Chocolate Cake Recipe at this link
• Chocolate Cake with Rich Cream — a tasty illustrated recipe at the link

Method

1. Bake the cake in a preheated oven for about 15 minutes or until cooked — since the batter quantity is small it won't need much time in the oven.
   Timers: 15 min
2. Put the mixture in a small saucepan over low heat. When it thickens slightly, add a small bar or piece of chocolate and mix well.
3. Prepare the crème caramel mix according to the instructions on the packet.
4. Blend the prepared crème caramel with the cream, milk, biscuits, and instant coffee in an electric blender.
5. Pour the third mixture over the second and first layers to form the three-layer Shamwah cake.
6. Refrigerate the cake for about 8 hours before serving so it sets well, or prepare it the night before to allow the flavors to meld.
   Timers: 480 min
7. Beat the ingredients well.
8. Beat the eggs, sugar, and oil first, then add the remaining ingredients.