Tiriliçe recipe and making in my big debt.
Tiriliçe recipe and making in my big debt.
Hello dear friends.
I want to share a wonderful recipe with you today. When I saw this recipe and applied it, a delicious dessert came out. You can make beautiful desserts by following the recipe or the video.
TRALICE
Materials
8 eggs (at room temperature)
2 cups granulated sugar
1 teaspoon of warm water
2 packets of baking powder
2 packets of vanilla sugar
2 cups heaped flour
1 pinch of salt
FOR SHERBET
4.5 cups of milk
3 packs of cream (600 ml)
3 tablespoons of granulated sugar
Ingredients for Caramel Sauce
1 cup of granulated sugar
50 g butter
1 cup of fresh cream
FABRICATION
Separate the egg white and yolk, Beat the egg yolk with granulated sugar until it becomes creamy, add warm water and whisk well, add baking powder, sift the flour from the air, add vanillin, mix well
In a separate bowl, beat the egg white with a pinch of salt at high speed until it turns snow white, add it to the cake mix you made before, mix it with a wooden spoon, pour it into my 40×27 cm large-sized debt, which is lined with greaseproof paper, lightly tap the counter a few times so that the air bubbles in it rise.
Bake our Cake Cake in a preheated 160 degree oven for 40-45 minutes (my cake was baked in 45 minutes, do not open the oven door until you are sure that your cake is baked, remove your baked and cooled cake from my pyrex, separate it from the baking paper, insert a toothpick on all sides, insert it into my debt again,
Mix milk, cream and granulated sugar well for the top, pour it slowly over your tirileçe cake with the help of a ladle and put it in the refrigerator,
Put the sugar in the pot and put it on the stove and start to melt it by stirring occasionally. When the color of the sugar turns yellow, remove the pot from the stove, mix thoroughly until the lumps in it melt and take it back to the stove (be careful, do not burn) and add the butter on it and mix well, when it is completely melted, add the cream and mix, boil for a few more minutes and remove from the stove. forehead.
When the caramel is warm, pour it over the trileche and serve. If you are going to make the trileche the day before, pour the caramel before serving.
Enjoy your meal.