We often hear about the most delicious and sweetest desserts in the world. However, not always such loud names justify the actual sweetness and flavor of the dish. Unfortunately, each person has different standards of a good dessert. Someone chases exotic sweets, someone prefers basic desserts.
One of the exotic, but really tasty dishes is the Trileche pie
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This dessert came to us from Latin America, where it was created from the three ingredients of milk. When the recipe of Trileche came to Turkey, local confectioners considered the pie not sweet enough. Therefore, it was decided to create a caramel glaze, which was poured over the crusts and the top of this dessert.
Trileche became popular in the XX century
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It was then that this pie became the most popular in the world.
Ingredients for Trileche pie:
- chicken eggs – 5 pcs;
- sugar – 325 g;
- flour – 150 g;
- milk – 600 ml;
- leavening agent – 10 g;
- powdered sugar – 2 tbsp;
- vanillin – a pinch;
- cream 33% – 400 ml;
- butter – 50 g.
Preparation of pie Trileche:
Combine in one bowl eggs, salt, vanillin and 150 grams of granulated sugar. Beat this mixture with a mixer for 7 minutes. Separately sift the flour, integrate the leavening agent into the loose product.
Pour the flour in batches into the egg mixture, knead the biscuit dough without lumps. Move the dough into a baking mold with a diameter of 28 cm, previously put on the bottom of the foil.
Bake the biscuit at 180 degrees for about 40 minutes.
At this time in a saucepan caramelize 160 grams of granulated sugar. As soon as the grains of sand begin to melt, a characteristic color appears, integrate butter into the mixture.
When the butter melts in the caramel, pour 200 ml of cream into the saucepan
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Mix the components, waiting for the sugar to turn back into caramel.
For soaking, mix warm milk with sugar, pour into the punctures on the biscuit, made in advance with a skewer. In another bowl, whip the cream, gradually adding powdered sugar. As a result of whipping should turn out a cream with standing peaks.
On top of the soaked cake lay the obtained cream.
Pour the caramel glaze over the cream layer. Leave the cake in the refrigerator for a couple of hours to stabilize.
Before putting the cake in the refrigerator, you can make interesting patterns from the cream and icing.
A pastry bag and a skewer are a great help in this action
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