Mix the ingredients for the layer and pour it over the egg mixture on top of caramel in the form. Initially, the mixture for the cake layer is going to sink in but will rise again during baking.
Bake the Kodrit Kadir dessert in a preheated 356°F (180 °C) oven in a water bath. It's ready once it starts to come off the sides.
Leave the prepared dessert to cool in the water bath and only then syrup it with warm milk. Invert into a suitable platter.
Serve it completely cooled.
An absolutely amazing taste!