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. Do not 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.