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Tort Kodrit Kadir

Tort Kodrit Kadir

Wheat:

Mix the egg well with a pinch of salt, then add, in turn, the other ingredients and mix well.

Cream:

Mix eggs with sugar, then add vanilla essence, a pinch of salt and milk. Mix well and set aside.


Caramelize the sugar and leave it to cool.

Over the cooled caramel add the cream composition and immediately in the middle of the tray the top composition.


The composition will spread in the tray, but during baking it will compact and rise to the surface. :)

Bake in the oven at 180 degrees for 40 minutes. For safety, the toothpick test will be done. Baking time depends on the oven.

After it is baked, let the cake cool, then put the plate on which it will sit :) the cake over the tray and with a firm movement we turn it over.

I left the tray in the head of the cake :)) and I put it in the fridge until it cooled very very well, then I portioned it.



Kodrit Kadir Cake - Recipes

These products are for a baking dish with a diameter of about 8 3/4 ″ (22 cm). For the caramel, beat the eggs with the sugar, add the vanilla and milk.

For the cake, beat the eggs with the sugar, add the milk, oil, baking powder, flour and cocoa. At the bottom of a baking dish or cake form, caramelize 5 tablespoons of sugar and pour in the caramel mixture.

On top, in the center, carefully pour on the cake mixture and spread it carefully. Don’t worry if it sinks - eventually the cake will rise during baking. Put the cake form in a larger cake form in a water bath with about 2 tbsp hot water.

Bake the Kodrit Kadir cake for about 50 minutes at 356 ° F (180 ° C). During baking, be careful not to let the water boil too strongly because bubbles may form on the cake. Once it comes off the walls of the form, it's ready.

Put the cake to cool in a water bath in the refrigerator for 1 night. Then sprinkle it with a little warm milk and invert the form onto a platter. Optionally, serve it with candied fruits.


Tort Kodrit Kadir

Put the caramelized sugar on low heat in a saucepan. We don't mix in it, we just shake the pan from time to time so that it doesn't burn.

You can put 1-2 tablespoons of water on top of the sugar so that it doesn't burn.

We use a higher form of baking, and when the sugar has caramelized and become fluid we pour it into it and tilt the shape to drip on its walls. Set aside to cool slightly.

For the cream, mix the eggs with the sugar with a high speed mixer until they turn white.

Pour a little by little from the milk and reduce the speed so as not to splash. After we put all the milk, we add the vanilla essence, and we put the cream aside until we make the top.

In a bowl, mix the egg with the sugar and a pinch of salt. Add in turn the oil, milk, rum essence, cocoa, and finally flour and baking powder.

Pour the burnt sugar cream over the caramelized baking sugar, and over the cream, add from the cocoa top in several places to distribute evenly.

Don't be scared, the top will be left at the bottom, and after baking it will return to the top of the cake.

Bake the cake in a bain-marie (put our baking tin in a higher tray filled with hot water). Leave in the oven at 180 ° C for approx. 40-45 minutes.

After baking, let the cake in the baking form cool for approx. 1 hour, then turn it over on a plate.

We do not remove the cheese, we put the plate completely in the fridge until the moment of serving. I recommend staying in the fridge for at least 4 hours for a special taste.


KORTRIT KADIR CAKE

In another bowl, caramelize five tablespoons of sugar. Let it harden a little and add the caramel made earlier. Immediately pour the top composition in the middle. It will look very strange, because it will spread all over the pot, but be careful when baking it will rise to the surface.
Put the dish in the preheated oven for about 35-40 minutes. For better safety we do the toothpick test. It happened to me that the ballad cracked but it was not a problem.

When it is ready, take the dish out of the oven and let it cool. Then we put the plate on which we want to serve the cake over the bowl that was in the oven (be careful what kind of bowl you use) and with a quick movement we turn the cake over. We will have a cake with three layers: caramel, burnt sugar cream and top. Store very well in the refrigerator (up to 3-4 days).
In the hope that I have convinced you to take action, I wish you "good work" and I look forward to your impressions.


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19 comments:

Miha dear, are you doing nothing but cooing? : D Your cake or cake looks very good. Yes, you made me want it.

ah, miha, what are you doing to me this morning? it's your beautiful slice of cake like a statue. congratulations!

wow, Miha! You really made this cake. I want to do it again, but also to put apples. Many kisses!

I also want a slice of cake / cake, because it looks too good. Congratulationsssss.

Oh God. what you are doing here is worse than the Inquisition. So I dance on the keyboard. wonderful!

Happy birthday and healthy with your loved ones!

I think it's great, I have a question: in which bowl do you caramelize the sugar ?? I assume from the pictures that it is the tray in which you bake the cake, if so, what kind of tray do you use I have cake shapes, but they are Teflon, they can't be put on the fire, no. !! Please explain to me in more detail, because I really want to do it, especially since a family event is approaching. it must be super tasty, you have some wonders on the blog to leave your mouth watering :)) I am waiting for you to explain to me with many thanks !!

Geta, I made the cake in a stainless steel pan. The bowl must be a little taller, because it makes quite a lot of composition.

If you really want to make it in a cake tray, I think you can caramelize the sugar separately and then transfer it to the tray, while it is still warm and flowing.

I'm glad you like what you found on my blog and if I can (help) you I will gladly do it.

Thank you very much. Now I understand!! I will come back with impressions after I make it (hold my fists), :))), and mine melt for sweets, I'm happy when I can make something new and tasty !! bye Bye

Geta, my thoughts will be on you! ) Keep fingers crossed! Pup and only good!

I'm coming with news !! - but unfortunately they're not good, my cake didn't come out ((((: I can't figure out where I went wrong or what. Saturday morning I started preparing for the cake, to have time to sit I followed the quantities exactly, the order: first the caramelized sugar, then the cream, finally the countertop - the result, nothing was chosen, no trace of cream or icing, the countertop was syruped, but it was not spread over the whole surface. used an enameled pan, tall to have a place to grow the composition, the oven bakes well. I don't know what to say, where I went wrong. I throw it away, but I couldn't serve it to the guests (((:

I'm glad I discovered your blog on the recommendation of my friend who paid you a visit and thought of me as a great lover of sweets made in my own kitchen. I made the cake
Kodrit Kadir and I was very praised and I praised you for sharing these goodies with us. I set myself the goal that every weekend when time allows me to make a recipe from those presented on the blog. Thank you very much and I will follow you closely. :))


In Sabina's kitchen

for caramel:

  • 8 00 ml milk
  • 5 eggs
  • 200 g sugar
  • 1 vanilla sugar
  • 1 esenta de rom
for countertop:
  • 1 or
  • 100 grams of sugar
  • 100 ml of milk
  • 100 ml oil
  • 1/2 sachet baking powder
  • 100 grams of flour
  • 3 tablespoons cocoa
  • 1 tablespoon coffee / ness
For the top, mix in a bowl the egg, sugar, milk, oil, flour mixed with baking powder and cocoa powder with ness. Mix well.
For the caramel, beat the eggs with the sugar, then add the vanilla sugar, the rum essence, a pinch of salt and the milk. Mix well and set aside.

In another bowl, caramelize five tablespoons of sugar. Let it harden a little and add the caramel made earlier. Immediately pour the top composition in the middle. It will look very strange, because it will spread all over the pot, but be careful when baking it will rise to the surface.
Put the dish in the preheated oven for about 35-40 minutes. For better safety we do the toothpick test. It happened to me that the ballad cracked but it was not a problem.

When it is ready, take the dish out of the oven and let it cool. Then we put the plate on which we want to serve the cake over the bowl that was in the oven (be careful what kind of bowl you use) and with a quick movement we turn the cake over. We will have a cake with three layers: caramel, burnt sugar cream and top. Store very well in the refrigerator (up to 3-4 days).
In the hope that I have convinced you to take action, I wish you "good work" and I look forward to your impressions.


KORTRIT KADIR CAKE

In another bowl, caramelize five tablespoons of sugar. Let it harden a little and add the caramel made earlier. Immediately pour the top composition in the middle. It will look very strange, because it will spread all over the pot, but be careful when baking it will rise to the surface.
Put the dish in the preheated oven for about 35-40 minutes. For better safety we do the toothpick test. It happened to me that the ballad cracked but it was not a problem.

When it is ready, take the dish out of the oven and let it cool. Then we put the plate on which we want to serve the cake over the bowl that was in the oven (be careful what kind of bowl you use) and with a quick movement we turn the cake over. We will have a cake with three layers: caramel, burnt sugar cream and top. Store very well in the refrigerator (up to 3-4 days).
In the hope that I have convinced you to take action, I wish you "good work" and I look forward to your impressions.


Kodrit Kadir Cake - Recipes

And here came the second edition of the weekend with the increase in which I participate. This time the challenge is hosted by Margareta Cismasiu who proposed three cooking themes, and I chose from them cakes. I chose one that I had not heard of, although it is a very simple cake to make, which contains a cocoa top and a burnt sugar cream. But because the recipe seems to come from the Arabian Peninsula, the name of this cake is Kodrit kadir. I only changed the quantities, for two reasons - because the recipe we have in the family of burnt sugar cream is different and because I wanted more countertop. But let's see how to make this special cake, as smart as the Romanian one :), very tasty but with some small inconveniences when handling, which makes it harder to offer on a festive table. Or it takes a lot of skill to present it as a birthday cake and you will immediately see why.

So I used the following ingredient:
- for the countertop - 2 eggs, 4 tablespoons full of sugar or 200 g, 100 ml oil, 100 ml milk, a baking powder, vanilla sugar, rum essence, a tablespoon full of cocoa and 4-5 tablespoons full of flour for a cake-type dough.
- for burnt sugar cream - a liter of milk, 250 g sugar, 8 eggs, vanilla sugar.

To remember! The milk is good to be on the market, because this way the cream comes out firmer and with less syrup in it. If you prefer syrup, use commercially available pasteurized milk with a normal percentage of fat. The second thing that is good to know, choose a suitable shape in size with the total amount of composition (the countertop will not grow, at least for me it has not grown), but you need a vessel that can fit all the composition and remain place 2-3 fingers to his lip. And I would recommend not to choose a form of cake with removable walls because the liquid cream of burnt sugar may leak, but it is good that the shape may be round or square and high, not a stretched tray.

After choosing the baking dish, heat the oven to heat then put the bowl with 50 g of sugar from the 250 of the cream on low heat to melt. Do not add water, do not add anything other than sugar, which will burn due to the fire below, but it is good to be careful to remain golden. It turned out to be too dark for me because using a Jena bowl I was afraid to put it aside immediately after I turned off the fire, so that it would not break due to the sudden difference in temperature and the sugar continued to caramelize. . But it's not a tragedy if you get a browner caramel, the taste of the syrup will be a little bitter. After the sugar has caramelized, it is normally expected to cool by itself, or you can put the bowl to cool in the sink with cold water. The caramel should cool until it cracks and the specific noise can be heard as broken glass.

During this time, mix the whole eggs with the remaining sugar, vanilla sugar and milk at room temperature in a blender or with a whisk. The resulting composition is poured over the cooled caramel.

The top is obtained by mixing the eggs with the sugar until it comes out like a cream, then it is added by homogenizing the oil, the milk, the baking powder, the flavors, the cocoa and finally the flour. I mixed the flour in the rest of the dough with the whisk, not in the mixer. The composition for the countertop is poured only in the middle of the burnt sugar cream, the rest makes the cake alone :). Based on the difference in density, the dough will choose itself on top and the cream will remain underneath. Now, everything is put in the oven at the right heat, with the pot placed in another tray with hot water, about 50-60 minutes or until the toothpick test passes (for me it took an hour and a half until it was ready, it depends by everyone's stove, mine bakes harder). Another indication that the Kodrit kadir cake is ready is the touch with your fingers: if it remains firm and does not tremble like an uncomplicated meatball, it is baked.

After removing the cake from the oven, leave it in its bowl to cool, then refrigerate it for a few hours or even overnight. Only then is it carefully overturned on a plate suitable for spreading, slightly larger than the circumference of the cake, so that there is room for the syrup it contains. You will get a cocoa top already syrupy, over it will be burnt sugar cream and there will also be the syrup that will flow over the cake.

Half of Kodrit Kadir went to me before I could take the whole picture, and I barely saved a piece for the photo shoot.


Kodrit Kadir Cake - Recipes

And here came the second edition of the weekend with the increase in which I participate. This time the challenge is hosted by Margareta Cismasiu who proposed three cooking themes, and I chose from them cakes. I chose one that I had not heard of, although it is a very simple cake to make, which contains a cocoa top and a burnt sugar cream. But because the recipe seems to come from the Arabian Peninsula, the name of this cake is Kodrit kadir. I only changed the quantities, for two reasons - because the recipe we have in the family of burnt sugar cream is different and because I wanted more countertop. But let's see how to make this special cake, as smart as the Romanian one :), very tasty but with some small inconveniences when handling, which makes it harder to offer on a festive table. Or it takes a lot of skill to present it as a birthday cake and you will immediately see why.

So I used the following ingredient:
- for the countertop - 2 eggs, 4 tablespoons full of sugar or 200 g, 100 ml oil, 100 ml milk, a baking powder, vanilla sugar, rum essence, a tablespoon full of cocoa and 4-5 tablespoons full of flour for a cake-type dough.
- for burnt sugar cream - a liter of milk, 250 g sugar, 8 eggs, vanilla sugar.

To remember! The milk is good to be on the market, because this way the cream comes out firmer and with less syrup in it. If you prefer syrup, use commercially available pasteurized milk with a normal percentage of fat. The second thing that is good to know, choose a suitable shape in size with the total amount of composition (the countertop will not grow, at least for me it has not grown), but you need a vessel that can fit all the composition and stay place 2-3 fingers to his lip. And I would recommend not to choose a form of cake with removable walls because the liquid cream of burnt sugar may leak, but it is good that the shape may be round or square and high, not a stretched tray.

After choosing the baking dish, heat the oven to heat then put the bowl with 50 g of sugar from the 250 of the cream on low heat to melt. Do not add water, do not add anything other than sugar, which will burn due to the fire below, but it is good to be careful to remain golden. It turned out to be too dark for me because using a Jena bowl I was afraid to put it aside immediately after I turned off the fire, so that it would not break due to the sudden difference in temperature and the sugar continued to caramelize. . But it's not a tragedy if you get a browner caramel, the taste of the syrup will be a little bitter. After the sugar has caramelized, it is normally expected to cool by itself, or you can put the bowl to cool in the sink with cold water. The caramel should cool until it cracks and the specific noise can be heard as broken glass.

During this time, mix the whole eggs with the remaining sugar, vanilla sugar and milk at room temperature in a blender or with a whisk. The resulting composition is poured over the cooled caramel.

The top is obtained by mixing the eggs with the sugar until it comes out like a cream, then it is added by homogenizing the oil, the milk, the baking powder, the flavors, the cocoa and finally the flour. I mixed the flour in the rest of the dough with the whisk, not in the mixer. The composition for the countertop is poured only in the middle of the burnt sugar cream, the rest makes the cake alone :). Based on the difference in density, the dough will choose itself on top and the cream will remain underneath. Now, everything is put in the oven at the right heat, with the pot placed in another tray with hot water, about 50-60 minutes or until the toothpick test passes (for me it took an hour and a half until it was ready, it depends by everyone's stove, mine bakes harder). Another indication that the Kodrit kadir cake is ready is the touch with your fingers: if it remains firm and does not tremble like an uncomplicated meatball, it is baked.

After removing the cake from the oven, leave it in its bowl to cool, then refrigerate it for a few hours or even overnight. Only then is it carefully overturned on a plate suitable for spreading, slightly larger than the circumference of the cake, so that there is room for the syrup it contains. You will get a cocoa top already syrupy, over it will be burnt sugar cream and there will also be the syrup that will flow over the cake.

Half of Kodrit Kadir went to me before I could take the whole picture, and I barely saved a piece for the photo shoot.


Recipes

Irina's kitchen. This apple cake is one of the fastest, without baking.

Diplomat cake with biscuits. Put the gelatin soaked in pineapple compote juice or a little milk. He has to stay even for half an hour. Separate the eggs, mix the yolks with sugar, vanilla, flour, milk and simmer over low heat, stirring constantly until it thickens like a ciulama. Remove from the heat and leave to cool a little, add gelatin while the cream is hot (dissolve the gelatin granules), then the beaten egg whites and put to cool. Stir from time to time.

When the cream is very well cooled (in the fridge), add whipped cream and hard foam. Meanwhile, prepare a pan. Fresh cottage cheese pie. Ingredients 1 kg fresh cottage cheese 8 eggs 100 gr raisins.

Roll with wafer sheets and biscuits. Semolina pudding with raisins and shit. Put the raisins to soak in cold water for 15 minutes.

Boil the milk with a pinch of salt and vanilla and when it boils, add the semolina in the rain, stirring constantly so that no lumps form. When it is almost boiled, add the sugar and continue boiling. After it has boiled, let it cool a little. Separate the eggs and beat the egg whites. After the semolina has cooled, add, in turn, the yolks, the soaked and well drained raisins, the shit and the lemon peel. Biscuit pudding cake. 1.

Make a syrup of 100 g sugar and 200 ml of water, then mix with vanilla. Soak the biscuits in the syrup a little. 2. Wallpaper a form with plastic wrap, then place it at the base and on the edges of the biscuits. Grease the biscuits with jam and set aside. 3. Place a layer of biscuits in the center, then a few tablespoons of pudding, then the remaining biscuits, and finally the rest of the pudding, leveling the surface. Mayan recipe for my breads. The "wonder" ingredient in my bread is what the Anglo-Saxons call the "quotsourdough starter" and the French in the "levain" ingredient, which contains flour and water, so I can say that my bread contains only flour (white and / or whole wheat, / and rye), water and salt. In Romania (but not only) some still call it natural yeast, others wild yeast, in some areas it is called plamadeala, the old bakers called it bash, others know it as mayo, anyway You would say, the aroma and smell that the bread gives is special (especially if rye flour is used), that's why it's worth the effort to cultivate this "yeast".

It's not hard, you just need patience and passion. As for how it's done, I'll quote the recipe from a blog that was my first source of inspiration, for which I thank the authors. Cremsnit recipe by Diamond loves Cuisine! One of my favorite cakes. it reminds me fondly of childhood. and for my mother the cake is fine, delicate and. I leave it to you to convince yourself! : D scrolling picture: Ingredients: cream sheets (ready bought, so I don't have to worry anymore) 5 eggs300 gr.sugar1 l milk100 gr.starch200 gr butter (I put 100 gr to make it lighter) vanilla sugar300 ml whipped cream (optional) - does not appear in the picture The milk is boiled together with vanilla. beat the egg whites until they become spiky.

5 healthy and quick breakfast recipes to try. Cauliflower bread in Asian style - fasting. Mix flour, starch, salt, baking powder with coconut and finely ground almond flakes, then add vodka and water.

We add a little water to make sure we don't need less (depending on the environment in which the flour is stored, it can absorb more water). We wash the cauliflower bunches well under running water, we dry them as much as possible, then we immerse them in the dough and fry them in hot oil, taking care to brown them evenly on all sides. We take them out on a napkin to absorb the excess oil. then roll the breadcrumbs in the sweet and sour sauce. When serving, sprinkle the finely chopped green onion leaves. Good appetite! Coconut balls - the simplest recipe ever. Pancake cake with caramel syrup. 1.

The pancakes are made of: 50 gr flour, a sachet of vanilla, 1 egg, 150 ml milk and 8 gr butter. Put 50 ml of whipped cream and caramels in a saucepan and simmer for 6-8 minutes, until melted. Let it sit for 1 minute. 3. Bean salad. Yogurt and peach cake. Put hydrated gelatin in 200 ml of compote juice.

Leave for 10 minutes, during which time we prepare the form in which we will assemble the cake. Quiche in Grated Potato Crust. The oven is preheated to 375 f (190C).

Grease a cake pan with removable walls with butter, then line the tray with baking paper. The first time the bottom of the tray is measured and the paper is cut exactly to size. Chocolate and Coconut Cubes. Cake in two colors. Blackberry cake. Countertop: -Separate the yolks from the egg whites. -Mix the yolks well with sugar and vanilla sugar. -Gradually add the rest of the ingredients and at the end carefully incorporate the beaten egg whites with a pinch of salt. obtained, we pour it in the tray lined with baking paper and we put it in the preheated oven at 180C until it browns nicely. syrup: -Caramelize the sugar and when it is already liquid, pour water and mix until all the sugar dissolves. -Let it cool. -After it cools, we pour a little rum essence. cream: -Make a blackberry puree and put 4 tablespoons of puree on low heat until well heated. -Meanwhile, beat the whipped cream well, then mix it with the fruit puree.

Stuffed lips. Make a dough in the bread machine from water, salt, sugar, a little flour and lard. Mix and then add the yeast. Add more flour so that a dough of medium consistency comes out. Leave in the car until the end of the program (1 h and 30 min). Prepare the stuffing from the grated cheese, eggs, sour cream, finely chopped onion and dill. 3. Magic Cake (Smart)

The colors on the plate. This cake is known as Smart Cake or Smart Cake, but I chose to call it Magic because it is a magic that happens in the oven, as a dough results in three states.

A more consistent base, the second creamy and the top layer very fluffy. It is a creamy cake that quickly disappears from the plate. Ingredients for a bowl 20x20 cm: Corn chips (Puffs) Mint and Dark Chocolate Cake. In a bowl, mix the flour with the eggs, sugar, yogurt, poppy seeds (coconut flakes), mint syrup, sunflower oil, vanilla sugar and baking powder. Mix well until you get a dough with a fluid consistency and uniform. We cut the chocolate, with a knife, into small pieces. Katy cake. In a bowl rub the margarine with the sugar, then the yolks added one by one. Baclava (beccas) Aromatic puff pastry glasses. Apple braid. Hi all, I’m Rachael from La Fuji Mama and am tickled to have been asked by Jenna to share one of my crazy concoctions here on Eat, Live, Run!

Jenna is very brave! I’ve had apples on the brain lately, partially due to these three handsome little fellas sitting on my counter top waiting for me to decide what they would become. I love a good apple pie, but wasn’t really in a pie mood. Then, when I woke up one morning craving homemade bread, inspiration struck. Apples + Homemade Bread = An Apple Braid! Tossed them with cinnamon, sugar, and lemon juice and threw them in the oven to start cooking while I made the dough for the braid.

When the dough was ready, I rolled it out into a big rectangle, then cut each side into strips. The finished braid went onto a baking sheet into the oven until it was a nice light golden brown. The whole process is much more enjoyable if you have a chef to help out. Apple Braid. Peaches (pupi) Usually I like to make the dough from the whole given amount and I prepare only half, I put the rest in the bag and put it in the freezer.

Gray pudding. French fries. Marbled check. Polenta with bellows cheese and eggs. Gem croissants (lucia_bp) Put the ingredients in the bread machine in the following order: sour cream, melted and cooled butter, sifted flour, salt, eggs and finally, warm milk in which you dissolved the yeast greased with sugar. Lamaita cake. Smart cake. Cake & quotBoiled sugar sheets & quot Biscuits (No Eggs) Sweet Check with Corn Flour. Tort Kodrit Kadir. Black woman with chocolate flakes. Coconut Cake. Apple strudel. Tort Kodrit Kadir. Pistachio Whopie Pies. Foamed pancakes. Cherry cake. Wide noodles with potatoes. Rafaello. Day and night. English soup. Delicious chocolate cake, without flour, Jamie Oliver brand.

Tablet cake: lamingtons. Fantasy with berries. Eggs in Chifle. Recipe Mix of stewed vegetables. Sah-Mat Cake. Garlic sauce. Potatoes with Eggplant, Feta and Egg. Cake with Yogurt `without Baking` Cake with walnuts and pudding. Baskets with lemon cream. Mini pizza. Diplomat cake. Three ingredients, a dessert-Three ingredients, a cake.


Kodrit Kadir Cake - Recipes

And here came the second edition of the weekend with the increase in which I participate. This time the challenge is hosted by Margareta Cismasiu who proposed three cooking themes, and I chose from them cakes. I chose one that I had not heard of, although it is a very simple cake to make, which contains a cocoa top and a burnt sugar cream. But because the recipe seems to come from the Arabian Peninsula, the name of this cake is Kodrit kadir. I only changed the quantities, for two reasons - because the recipe we have in the family of burnt sugar cream is different and because I wanted more countertop. But let's see how to make this special cake, as smart as the Romanian one :), very tasty but with some small inconveniences when handling, which makes it harder to offer on a festive table. Or it takes a lot of skill to present it as a birthday cake and you will immediately see why.

So I used the following ingredient:
- for the countertop - 2 eggs, 4 tablespoons full of sugar or 200 g, 100 ml oil, 100 ml milk, a baking powder, vanilla sugar, rum essence, a tablespoon full of cocoa and 4-5 tablespoons full of flour for a cake-type dough.
- for burnt sugar cream - a liter of milk, 250 g sugar, 8 eggs, vanilla sugar.

To remember! The milk is good to be on the market, because this way the cream comes out firmer and with less syrup in it. If you prefer syrup, use commercially available pasteurized milk with a normal percentage of fat. The second thing that is good to know, choose a suitable shape in size with the total amount of composition (the countertop will not grow, at least for me it has not grown), but you need a vessel that can fit all the composition and remain place 2-3 fingers to his lip. And I would recommend that you do not choose a form of cake with removable walls because the liquid cream of burnt sugar may leak, but it is good that the shape is possibly round or square and high, not a stretched tray.

After choosing the baking dish, heat the oven to heat then put the bowl with 50 g of sugar from the 250 of the cream on low heat to melt. Do not add water, do not add anything other than sugar, which will burn due to the fire below, but it is good to be careful to remain golden. It turned out to be too dark for me because using a Jena bowl I was afraid to put it aside immediately after I turned off the fire, so that it would not break due to the sudden difference in temperature and the sugar continued to caramelize. . But it's not a tragedy if a browner caramel comes out, the taste of the syrup will be a little bitter. After the sugar has caramelized, it is normally expected to cool by itself, or you can put the bowl to cool in the sink with cold water. Caramelul trebuie să se răcească până când crapă și se aude zgomotul specific ca de sticlă spartă.

În acest timp se amestecă la mixer sau cu telul, ouăle întregi cu zahărul rămas, cu zahărul vanilat și cu laptele la temperatura camerei. Compoziția astfel rezultată se toarnă peste caramelul răcit.

Blatul se obține mixând ouăle cu zahărul până iese ca o cremă, apoi se adaugă omogenizând pe rând uleiul, laptele, praful de copt, aromele, cacaoa și la urmă făina. Eu am amestecat făina în restul aluatului cu telul, nu la mixer. Compoziția pentru blat se toarnă numai în mijlocul cremei de zahăr ars, restul face prăjitura singură :) . Pe baza diferenței de densitate, aluatul se va alege singur deasupra iar crema va rămâne dedesubt. Acum, totul se dă la cuptor la foc potrivit, cu vasul pus într-o altă tavă cu apă caldă, cca 50-60 de minute sau până când trece testul scobitorii (la mine a durat o oră și jumătate până a fost gata, depinde de aragazul fiecăruia, al meu coace mai greu). Un alt indiciu că prăjitura Kodrit kadir este gata, e atingerea cu degetele: dacă rămâne fermă și nu tremură ca o piftie neînchegată, este coaptă.

După ce ați scos prăjitura din cuptor o lăsați în vasul ei să se răcească apoi o dați la frigider câteva ore sau chiar peste noapte. Abia după aceea se răstoarnă cu multă atenție pe un platou potrivit ca întindere, ceva mai mare decât circumferința prăjiturii, ca să fie loc și pentru siropul pe care îl conține. Veți obține un blat de cacao deja însiropat, peste el va fi crema de zahăr ars și va mai fi și siropul care va curge peste prăjitură.

La mine s-a dus jumătate de Kodrit Kadir înainte să o pot fotografia întreagă, și abia am salvat o bucată pentru ședința foto.


Video: TORTA KODRIT KADIR (January 2022).