كيك قدرة قادر

Take the caramel from the crème caramel boxes and pour it into the cake mold.

Spread the caramel evenly over the bottom using a spatula.

Cut the ready-made cake into fairly large cubes.

Place the cake cubes over the caramel layer in the mold.

Empty the three crème caramel packets into a pot.

Add one liter of milk and the can of cream to the pot.

Stir the mixture with a hand whisk until fully combined.

Place the pot over medium heat and keep stirring for about a minute before it starts boiling.

Turn off the heat as soon as it begins to boil.

Pour the hot crème caramel mixture over the cake in the mold.

Let the mold cool completely at room temperature.

Refrigerate it for at least three hours until it sets well.