Qadrah Qadir Cake
This Qadrah Qadir Cake is prepared in a pot on the stovetop without an oven. It starts with a caramel made from sugar and water with a pinch of salt, followed by a custard of sugar, powdered milk, eggs, vanilla, and milk, then a cake batter of eggs, sugar, vanilla, oil, flour, cocoa, and baking powder. It is cooked in a covered pot over low heat in a water bath, then cooled and chilled in the refrigerator before being inverted and served.
A cake made in a pot on the stovetop instead of baked in an oven.
Like a stovetop cake or steamed cake.
Cook it gently in a covered pot so it sets evenly without burning.
Ingredients
- half a cup Sugar
- quarter cup Water
- a pinch Pinch of salt
- 1 cup Powdered milk
- 4 medium eggs Eggs
- a little Liquid vanilla or 1 packet of vanilla
- 2 cups, i.e. 400 ml Milk
- 3 eggs Eggs
- quarter cup Vegetable oil
- half a cup Flour
- half a cup Cocoa
- 1 packet Baking powder
- to raise the cake pan inside the pot Blocks
- for the pan after cooling Warm water
- to invert the cake Plate
- to test doneness Toothpick
Instructions
- Grease the inside of a cake pan with butter.
- Place half a cup of sugar and a quarter cup of water over low heat in a deep stainless-steel pot until the sugar dissolves and turns into golden caramel.
- Add a pinch of salt to the caramel pot and stir quickly.
- Pour the caramel into the cake pan and spread it over the bottom, then set it aside to cool.
- Place half a cup of sugar, 1 cup of powdered milk, 4 medium eggs, vanilla, and 2 cups of milk in a bowl.
- Blend the custard mixture with a hand blender until smooth, then strain it through a strainer into the caramel-lined pan.
- In another bowl, beat 3 eggs with half a cup of sugar and vanilla until the mixture is light and fluffy.
- Add a quarter cup of vegetable oil to the egg mixture while continuing to beat.
- Mix half a cup of flour with half a cup of cocoa and 1 packet of baking powder, then add them to the cake batter.
- Continue mixing with a spatula in an upward folding motion until the mixture is combined without deflating the air.
- Pour the cake batter over the custard mixture in the pan.
- Place the pan inside a pot containing boiling hot water, taking care that the water does not reach the top of the pan.
- Cover the pot and leave the cake over low heat until cooked through.
- Test the cake for doneness with a toothpick.
- Remove the pan from the pot and leave it to cool.
- Refrigerate the pan for at least 4 hours, preferably until the next day.
- Loosen the edges of the cake with a small knife.
- Place the pan on a plate, then invert it so the cake comes out with the caramel.