Recipe: Kodrat kadyr with caramel step by step with pictures | Handy.Recipes

Kodrat kadyr with caramel

Cooked doughnut with caramel

Time to cook: 120 minutes

Total Servings: 8

Nutritional Value

Flan Cake.. Flan Cake.. Smart Cake.. Arabian cake.. That's what it's all about. I found it while wandering through cooking sites. I stumbled on a web site where housewives from the Orient discuss a dish with a strange, for me, name. I decided to bake it. To be honest, I thought it was a bad idea. I didn't think it would work.. All in all, it's also a discovery pie for me!

Author of the recipe

Ingredients for kodryt kadyr with caramel:

Caramel layer

  • Sugar - 5 tablespoon
  • Lemon juice - 1 tablespoon
  • Water (boiled at room temperature) - 1 tablespoon

Milk layer

  • Milk powder (full with slide) - 2 glass
  • Sugar - 3/4 glass
  • Eggs (large) - 3 units
  • Water (boiled at room temperature) - 500 ml
  • Vanilla sugar - 2 teaspoon

Biscuit layer

  • Eggs - 1 pc
  • Sugar - 1/2 glass
  • Milk (cow's 3.2%) - 1/2 glass
  • Vegetable oil - 1/2 glass
  • Wheat flour / Flour - 150 g
  • Dough leavening agent - 1 teaspoon
  • Cocoa powder - 3 tablespoon
  • Salt (powder)
  • Vanilla sugar (to taste)

How to cook kodryt kadyr with caramel step by step with photos

First, let's prepare an INCREDIBLE baking sheet and a large baking tray, in which we will place the sheet with the dough for baking in a water bath. preheat the oven to 180 degrees. I have a 250 ml measuring cup. Now let's begin. We start with the caramel: pour the sugar into a baking dish and spoon in the lemon juice and water. Place the mold on a low heat.

I didn't stir anything, I only occasionally moved the form over the burner, so that the sugar would melt evenly. As soon as the sugar has dissolved and begun to change color, remove the mold from the fire. Let the caramel harden. It's important not to overcook the caramel on the fire, or it will be bitter.

It's time for the milk layer! The products are ready, let's make the cream :)

I first stirred the dry ingredients, then stirred the eggs and slowly poured in the water, stirring everything with a whisk. so there were no lumps. The recipe on the site called for 600 ml of water, but that seemed like a lot. That's why I got 500 ml. The cream was runny.

And finally, the sponge cake layer. Here's the same principle - mix the dry ingredients separately, the liquid ingredients separately.

And I whisked it all together. The consistency was "flowing" biscuit dough.

Now we pour the milk layer on the hardened caramel. And gently pour the biscuit layer on the milk layer. It was at this stage that it occurred to me that I had wasted a lot of money! I thought. I thought the biscuit layer would be safely at the bottom, like the Titanic. But... I poured the biscuit batter carefully, in a spiral, covering the cream with it. And look, it all worked out! We put the cake in a big baking tray. Fill the tray with boiling water, so that the form with the dough would be one third covered with boiling water.

Place it in the oven for 80-90 minutes. Check readiness with a toothpick. At the end of the baking time I pierced all the layers, not just the sponge, just in case. The toothpick turned out to be dry.

We let our beauty cool down completely in the mold without taking it out of the water. Then we take out the form from the tray with water, run a knife along the walls of the form, tighten the form with clingfilm and send it to the fridge overnight. In the cooking time I did not specify the time to stand the pie in the fridge.

In the morning we take the pie out of the fridge, run the knife along the sides of the form one more time and turn our upside down pie on a dish! Well, since I was distrustful from the very beginning, I immersed the bottom of the form in hot water for a few seconds before turning it over.. Well, what if it would not come out of the mold :)

Interested in the recipe, I decided to search for variations of this dessert. And I found. The milk layer can be made with sour cream or concentrated milk. I think to experiment :)

The middle part is a little bit drowned in milk cream.

Nutritional Value:

Whole Dish:
8200.6 Calories
147.8 g
251.5 g
1333.3 g
Per Serving:
1025.1 Calories
18.5 g
31.4 g
166.7 g
298.2 Calories
5.4 g
9.1 g
48.5 g

Salt, Vegetable Oil, Flour, Wheat Flour, Lemon Juice, Sugar, Sweet, Eggs, Water, Milk, Cocoa Powder, Baking powder, Baking, Vanilla sugar, Chocolate, Caramel, Cakes, Dough, Dry Milk

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