Trilece Turkish dessert
- 4 hours ago
- 2 min read
## Discover the Delight of Trilece: A Classic Turkish Dessert
This Turkish Trilece dessert is expertly prepared, offering a delightful and efficient culinary experience. It is exceptionally delicious and moist, soaked in milk cream to enhance its perfect taste. Additionally, it features a caramel topping that can be artistically decorated with a toothpick to create floral patterns. For a beautiful and delectable treat to enjoy during the summer, this cake is an ideal choice. Follow the recipe to create this exquisite dessert.
Ingredients: simple, total time: 55 standing time: 3h
Biscuit:
5 eggs/ room temp.
5 Tbsp of granulated sugar
1 bag of vanillin-sugar/10 g
5 Tbsp of smooth flour
1 Tbsp of density
1 tsp of baking powder/ 5 g
20x30 cm baking dish
Milk topping:
400 ml of sweet cream
300 ml of whole milk
200 ml of sweetened condensed milk
Caramel topping:
100 g of crystal sugar
200 ml of sweet cream
Preparation:
Biscuit:
Separate the whites from the yolks.
Beat the egg whites until stiff, gradually adding sugar and vanillin-sugar.
When you get a shiny and firm mass, add the egg yolks one at a time and beat briefly at a lower speed.
In a separate bowl, mix the flour, shortening and baking powder.
Gently mix the dry ingredients into the egg mixture, using a spatula and light movements from the bottom up.
Pour the mixture into a 20 x 30 cm baking tray lined with baking paper.
Bake in a preheated oven at 180 °C for 20–25 minutes, until the biscuit is slightly golden. Check with a toothpick - if it comes out dry, the biscuit is ready.
Leave the baked biscuit to cool for 5-10 minutes, then prick it all over with a toothpick or fork.
Milk Topping:
Combine the sweet cream, milk and condensed milk in a bowl and mix gently.
Pour the topping evenly over the warm biscuit.
Leave the cake to cool completely and absorb the liquid, at least 2 hours, ideally overnight in the refrigerator.
Caramel Topping:
In a saucepan with a thick bottom, melt the sugar over medium heat, without stirring, until it turns a golden-brown color.
Remove from the heat and carefully add the sweet cream, stirring constantly.
Return to a low heat for a short time until the caramel is uniform and slightly thickened.
Allow the caramel to cool slightly, then spread it evenly over the cooled cake.
Return the cake to the refrigerator for another hour before cutting. Cut with a sharp knife and serve well chilled.
Buon appetito!
NOTE:
If you are not a fan of caramel, you can skip this step. The cake is certainly refreshing and delicious without it.
Keep the cake covered in the refrigerator for up to 3 days.
Do you want to try something a little different?
Use the contact form for questions or advice.
I would be happy if you would comment on my recipes and put like.
Comments