Upside-Down Cake (Qidra Qader)

Upside-Down Cake (Qidra Qader)

A sweet layered cake that is baked, then inverted for serving.

A layered dessert cake that is baked and then turned out upside down for serving.

Like a classic caramel-topped upside-down cake.

Let the caramel set a little before unmolding so the layers stay neat.

Ingredients

  • 3 eggs, at room temperature Eggs
  • 1/2 cup / 100 g Sugar
  • 1/2 cup / 100 ml / 100 g Corn oil
  • 1/2 cup / 100 ml / 100 g Milk
  • 1 1/4 cups / 200 g All-purpose flour
  • 2 tablespoons / 40 g Cocoa
  • 2 teaspoons / 10 g Baking powder
  • 1 teaspoon / 5 g Vanilla
  • 1/2 cup / 100 g Sugar for melting
  • 4 eggs, at room temperature Eggs
  • 2 cups / 400 ml Liquid milk
  • 1/4 cup / 30 g Powdered milk
  • 1 cup / 200 g Sugar
  • 1 tablespoon / 5 g Vanilla
  • 1/4 cup Powdered dry milk
  • for the water bath / inside the Pyrex dish or baking tray Boiling water

Instructions

  1. In a pan, melt 1/2 cup of sugar over medium heat until it becomes caramel.
  2. In a 25 cm-diameter mold, or the mold available, pour in the melted caramel and quickly spread it over the bottom and sides.
  3. In a mixing bowl, whisk 4 eggs with 1 cup of sugar, 2 cups of liquid milk, 1/4 cup of powdered milk, and 1 tablespoon of vanilla until the sugar dissolves completely.
  4. In the same serving mold, strain the crème caramel mixture through a sieve, then pour it over the caramel.
  5. In a mixing bowl, whisk 3 eggs with the sugar and vanilla until the sugar dissolves.
  6. In the same mixing bowl, add the milk and oil and whisk briefly.
  7. In the same mixing bowl, sift in the flour in 2 batches with the cocoa, then add the baking powder and whisk until the mixture is uniform.
  8. In the same mold, grease the sides, corners, and bottom well with oil so the cake does not stick.
  9. In the same mold, pour the cake batter evenly over the crème caramel layer.
  10. In a baking tray, Pyrex dish, pot, or aluminum tray, add boiling water to create a water bath, then place the mold inside it.
  11. In the preheated oven, place the mold on the bottom rack at 200°C, with bottom heat only, for 50 to 55 minutes.
  12. Remove the mold from the oven and let it cool slightly, then refrigerate it for 3 to 4 hours.
  13. After chilling in the refrigerator, place the mold in boiling water for a few minutes, then loosen the edges.
  14. Place the mold upside down on a serving plate and serve the cake after inverting it.

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