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trilece
(I usually use the second rack of the oven, but I bake this type of oil-free sponge cake style cakes this way)
For milk sherbet;
Let's throw it all into the milk and mix it. Let's keep it on the stove for a little while until the sugar melts. Let's leave the sherbet to cool.
Let's whisk the whipped cream thoroughly with cold milk. Let's put it in the closet.
Take out the baked cake and when it reaches its first temperature,
Let's roll it up and drizzle the cold milk syrup over the cake.
Let's leave the cake to cool.
(You can hold your hand under the tray to see if it has cooled down or not)
Let's first spread the whipped cream in the fridge messily on the cooled syrup cake and then spread it evenly over the cake. Let's put the whipped cream dessert in the fridge.
for caramel;
Let's put the sugar in the pan and spread it. Let's melt the sugar in the small pan of the stove over medium heat, stir it slowly when it turns brown, and when there is no white color left, put the oil on top and melt it. Let's put half a glass of water and mix it, add the starch that we have beaten with the other half glass of water, mix it slowly until the residue dissolves, prepare the caramel and leave it to cool.
Let's spread the caramel, which is almost cold, on top of the icing, add strips with the ready-made white chocolate sauce, pass over them with a toothpick and remove the shapes and decorate them. Once you place it in the fridge and rest, it is ready to serve. Bon appetit 👍🏻
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