How to Make Qadrit Qader Cake with Milk

Ingredients

• 2 eggs
• 1 teaspoon vanilla extract
• Half a cup of sugar.
• 1/2 cup corn oil
• 1 1/4 cups flour
• 1/2 cup liquid milk.
• 1/4 cup powdered milk
• 2 teaspoons baking powder
• How to prepare the cake:

Method

1. Make the caramel: place 1/2 cup sugar in a skillet over medium heat and stir until it melts and turns amber, then pour the caramelized sugar into the bottom of the cake pan and run a little up the sides to coat the edges.
2. Make the crème caramel mixture: in a bowl whisk 3 eggs with 1 teaspoon vanilla and 1 cup sugar until the sugar dissolves, add 2 cups milk and 1/4 cup powdered milk and mix well until the mixture is smooth.
3. Pour the crème caramel mixture over the caramelized sugar in the pan and make sure it is spread evenly.
4. Make the cake batter: in another bowl beat 2 eggs with 1/2 cup sugar and 1 spoonful vanilla until the mixture is pale, add 1/2 cup corn oil and 1/2 cup milk and 1/4 cup powdered milk and mix well.
5. Sift the flour with 2 spoonfuls baking powder then gradually fold them into the egg mixture until you have a smooth, liquid batter.
6. Brush the top rim of the pan with a little corn oil, then carefully pour the cake batter over the crème caramel mixture to avoid mixing the two layers too much.
7. Place the pan in a larger tray and pour hot water into the tray until it reaches halfway up the cake pan (water bath), then put it in the oven on the middle rack at 180°C for about 50 minutes or until the cake is cooked.
   Timers: 50 min
8. After removing the pan from the oven let it cool slightly at room temperature, then refrigerate it in the pan for no less than 4 hours and preferably overnight to set the custard.
   Timers: 240 min
9. To serve dip the bottom of the pan in boiling water for 5 minutes then quickly invert the pan onto a serving plate to release the cake and the crème caramel neatly.
   Timers: 5 min
10. Brush the top edges of the pan with a little corn oil, then pour the cake batter over the crème caramel mixture. Place the cake pan in a baking dish filled with hot water, put it in the middle of the oven, and bake for 50 minutes at 180°C.
    Timers: 50 min
11. After the cake has baked, let it cool slightly, then place it in the refrigerator and leave it in the pan for at least 4 hours, preferably for a full day.
    Timers: 240 min
12. When serving, place the cake pan in boiling water for 5 minutes, then invert it onto the serving plate.
    Timers: 5 min