Kadir's Kodrit Cake

Kodrit Kadir Cake

If you are looking for a quick and delicious dessert that impresses with its rich flavor and elegant appearance, the Kodrit Kadir Cake is the perfect choice. This cake combines a moist cocoa base with a fine cream, and the caramel adds a sweet and crunchy note. In this recipe, I will present each step to achieve a perfect result and some useful tips to make this cake truly special.

Preparation time: 30 minutes
Baking time: 35 minutes
Total time: 1 hour and 5 minutes
Number of servings: 10

Ingredients:

For the base:
- 1 egg
- 100 g sugar
- 100 ml milk
- 100 ml oil
- 100 g flour
- 3 tablespoons cocoa
- 1 packet baking powder

For the cream:
- 800 ml milk
- 5 eggs
- 200 g sugar
- 1 packet vanilla sugar
- 1 essence of rum

For the caramel:
- 5 tablespoons sugar

Step by step:

1. Preparing the base: In a large bowl, crack the egg and add the sugar. Mix well with a mixer or whisk until the sugar is completely dissolved. Add the milk and oil and continue mixing to obtain a homogeneous composition. In another bowl, combine the flour with the baking powder and cocoa. Sift these dry ingredients over the wet mixture and gently fold with a spatula, avoiding excessive mixing to keep the base fluffy.

2. Baking the base: Preheat the oven to 180°C. Grease a 24 cm round cake pan with butter and dust it with flour or parchment paper. Pour the batter into the pan and bake for about 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let the base cool completely before adding the cream.

3. Preparing the cream: In a large saucepan, add the milk, eggs, sugar, and vanilla sugar. Mix the ingredients well and place the saucepan over low heat. Cook the mixture, stirring constantly, until it thickens slightly. This may take about 10-15 minutes. Make sure not to boil the cream, as it could become grainy. Add the rum essence and mix well. Let the cream cool slightly.

4. Preparing the caramel: In a non-stick pan, add the 5 tablespoons of sugar and heat over medium heat, stirring constantly, until the sugar melts and turns into a golden caramel. Be careful not to burn it, as the taste will become bitter. Once the caramel is ready, quickly pour it over the cooled base and let it harden.

5. Assembling the cake: After the caramel has hardened, carefully pour the cream over the base, ensuring it is evenly distributed. You can use a spatula to smooth it out. Let the cake cool completely at room temperature, then refrigerate for at least 2 hours before serving, so that the cream sets.

6. Serving: You can decorate the cake with grated chocolate or fresh fruits like raspberries or strawberries for a delicious contrast. Each slice will offer a perfect combination of soft cocoa base, fine cream, and crunchy caramel.

Practical tips:
- Make sure the ingredients are at room temperature for better homogenization.
- Instead of rum essence, you can use vanilla or almond essence to give a different note to the cream.
- If you want a more aromatic cake, add a little cinnamon to the milk cream.

Now you are ready to enjoy a special Kodrit Kadir Cake that is sure to become a favorite among your friends and family. Enjoy!

 Ingredients: For the caramel: 5 tablespoons of sugar. For the cream: 800 ml of milk, 5 eggs, 200 g of sugar, 1 vanilla sugar, 1 essence of rum. For the base: 1 egg, 100 grams of sugar, 100 ml of milk, 100 ml of oil, baking powder, 100 grams of flour, 3 tablespoons of cocoa.