I love this cake and when I run out of sugar, I always make up for it with this delicious dessert. It is extremely easy to make and ready quickly, you just need patience and will, and you will have a wonderful treat for you and your family. I always prepare it like this because it is really tasty and soft. Follow recipe.
Ingredients: baking dish 18 x 26cm, simple, total time: 55 min.
Biscuit:
4 egg yolks
60 g granulated sugar
60 ml olive oil EVO
70 ml milk
1 tsp vanilla sugar / or 1 tsp vanilla aroma
100 g smooth flour
1. 5 tsp baking powder
1/2 tsp salt
4 egg whites
1 tsp lemon juice
60 g granulated sugar/ 4 Tbsp
Tools:
Baking dish 18 × 26 cm
hand whisk
mixer
Topping of Milk:
125 ml Condensed milk
120 ml warm milk
Optional Spread:
300 ml whipping cream for spread / optional
Last Caramel Topping:
125 g granulated sugar
60 ml water
200 ml heavy cream
1 tsp vanilla aroma
Preparation:
Separate the yolks from the whites.
Beat the egg yolks with a mixer until foamy at desired speed until you get a smooth and lighter mixture.
After that add vanilla sugar, milk, and oil. Mix again well with hand whisk.
Now sift flour with baking powder and stir again gently.
Now beat the egg whites until foamy with a pinch of salt on high speed.
Add lemon juice and sugar one spoon at a time and beat into stiff snow.
When you have obtained solid snow, gradually add it to the mixture of egg yolks and mix at the same time with whisk, until it is well uniform.
Pour the mixture into a greased pan with baking paper and level it. Little shake.
Bake in a preheated oven at 180 °C for about 20-25 minutes.
Leave the finished biscuit to cool.
In the meantime, make the topping for the cake.
Topping Milk:
125 ml condensed milk pour in bowl, add a milk and stir well.
When the milk topping is mixed, take the biscuit. Remove the baking paper from the bottom of the biscuit.
Remove the darker base of the lower biscuit with the help of a thin knife in a thin layer, leave the biscuit in that position.
Using a small cup, pour the biscuit evenly on all sides.
Pour the rest lightly over the entire cake.
Leave the cake in the refrigerator to cool for about 1 hour.
Now, if you want, you can make a coating with whipped cream. I skipped it because I don't need additional sugar, there's plenty of it already in condensed milk and other things.
If you do, then wait for an hour to pass, then whip the whipped cream.
1/2 amount whipping cream pour on cake and level it.
Pour the rest of the whipped cream into a cake syringe and put it in the refrigerator together with the cake to cool.
Now, make the caramel topping.
Caramel Topping:
Pour sugar and water into a small saucepan and heat on low to moderate heat. Do not mix!
When the bubbles started to appear. Just turn the pan in a circular motion over the plate and leave it again to slowly caramelize, repeat several times.
When the sugar started to caramelize and reached a brownish color, add the cream and vanilla flavoring, stir quickly, cook for another 3 minutes, remove from the heat.
Pour the caramel into another bowl, mix for about 2 minutes.
When the caramel has split to a nice thickness, pour it over the cake, use a cake knife to smooth it evenly.
I didn't do the decoration because I didn't put the whipped cream.
You do it by applying the whipped cream with the help of a syringe in a thin stream horizontally from top to bottom with a distance of 2–3 cm.
Then with a toothpick gently move the lines from top to bottom vertically and continue from bottom to top in continuity.
Let it cool 24 hours.
After the elapsed time, cut the cake into rectangular portions
Serve!
Buon appetito!
NOTE:
Keep the cake in the fridge for up to 4 days if it remains until then :)
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