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Funny name it is, isn't it ?? ;-) ..
This cake consists of cake layer and on top cream caramel layer.. but it's named so because when u prepare this cake, you prepare caramel recipe, and cake recipe, and then you pour both in the baking tray, then "BY GOD's WELL" cake layer and cream caramel layer will seperate on their own in the oven !!!!
Maybe some might call it “Custard Cake”, but the one I know is “Ordet Aader”, took the recipe 15 years ago from my friend “LIZA” .Whenever I make it, I remember her. Thank you dear for this lovely recipe.
interesting, isn't it ??? ;-)... Read more.
***For sugar caramel layer: melt sugar and water over low heat till liquid and golden brown in colour. Pour in 10 inch round baking tray(or tube baking tray). Set aside to cool down and harden.
***Prepare cream caramel layer: mix ingredients with electric mixture on low speed till well combined, about 2 minutes.
***Prepare Cake layer: mix ingredients with electric mixer on medium speed till well combined, about 5 minutes.
Pour Cream Caramel mix in the tray over the sugar layer,
Pour cake mix over cream caramel layer. You’ll feel that they will be mixed, but don’t worry they won’t, they’ll separate while baking.
Bake in HOT WATER BATH (bigger baking tray filled 2 inches-high boiling water, and cake tray is place in the water in the tray), in 350F (180C) preheated oven, for about 45 minutes or till cake springs back when touched with fingers.
Remove tray from water and let cool in the baking tray. Keep in fridge for at least 2-3 hours.
At serving time, place the tray over low heat for 10-20 seconds. Run a knife around the sides of the cakes to loosen it then flip it over a suitable serving plate. Cut, serve and enjoy.
As you can see in the picture, you’ll have a cake layer, topped with cream caramel layer topped with sugar caramel layer.
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