Arabic Cake with Caramel

fromTopatoДарт Вейдър4119871
"An exotic dessert with an astounding and rich caramel taste that impresses."
Preparation15 min.
Cooking50 min.
Тotal65 min.
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  • for the caramel
  • milk - 3 1/3 cups (800 ml)
  • eggs - 5
  • sugar - 4/5 cup (200 g)
  • vanilla - 1
  • for the layer
  • cocoa - 2 tsp
  • baking powder - 2 tsp (10 g)
  • milk - 2/5 cup (100 ml)
  • flour - 2/5 cup (100 g)
  • sugar - 2/5 cup (100 g)
  • eggs - 1
  • oil - 2/5 cup (100 ml)


For the caramel, beat the eggs with the sugar. Add the vanilla and beat once more. Then add the milk. Leave it aside and get to work on the layer.

For the layer, mix the flour with the cocoa and baking powder. Beat the egg together with the sugar. After they have been beaten well, add the flour with the cocoa and baking powder, oil and milk. Beat the mixture until homogeneous. Caramelize 5 tbsp of sugar in a cake form 8 3/4″ (22 cm) in diameter.

While it's still warm, pour in the caramel mixture which you've beaten beforehand. Then, pour the mixture for the layer in the middle of it. Be sure to pour it in right in the middle, it sinks first and then rises.

Put the cake form in a larger oven dish with water. Bake in a preheated 356°F (180 °C) oven for about 50 min. After it's ready, leave the cake to cool and put it in the fridge for 12 hours. Then, invert it onto a platter and serve.find similar recipes here

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