كيك قدرة قادر

Pour the liquid milk into a pot, then add the caramel cream, vanilla, cream, and powdered milk. Stir well until combined.

Heat the mixture over medium heat until it reaches a boil.

Pour the caramelized sugar into the cake mold, covering the bottom evenly.

Cut the sponge cake into small cubes and arrange them over the caramel layer in the mold.

Gently pour the hot mixture over the cake cubes, allowing them to absorb the flavors.

Let the cake cool at room temperature, then refrigerate it for at least 3 hours until set.

Carefully flip the cake onto a serving plate so the caramel layer appears on top.

Decorate as desired and serve chilled.