Trilete with caramel and cream is a delicious and unusual dessert! Sponge cake, soaked in milk syrup under a layer of custard and poured with caramel sauce, turns out very soft and tender, directly melts in the mouth. Be sure to try cooking it.
Continuing to beat, add water, vegetable oil and vanilla.
Mix the flour with baking powder and sift.
Stir the flour mixture into the oil liquid and beat with a mixer until the dough is smooth.
Pour the dough into a baking dish (20*20 cm). Bake the sponge cake in a preheated 170°C oven for about 30 minutes, until it turns pink. Check readiness with a wooden skewer.
While the biscuit is being baked, prepare the caramel sauce. Pour the sugar into a saucepan.
And over low heat, stir with a spoon until the sugar melts and caramelizes.
Add the butter on top of the caramelized sugar, and quickly pour in the cream, stirring actively, keeping the cream on a low heat, until you get a homogeneous mass. Remove the saucepan with cream from the stove and cool. After cooling, remove the sauce to the refrigerator.
Take the baked cake out of the oven and let it cool for 5-10 minutes. Then we pierce the cake with a toothpick.
Preparing milk sherbet. Mix warm milk with sugar until dissolved. Add the cream and mix. Sherbet is ready!
Pour the milk mixture on the warm cake. Don't worry, the cake will absorb all the sherbet. Cover the dessert with cling film and send it to the refrigerator for at least 3 hours, or preferably overnight.
Prepare the cream, as it is written in the instructions. We put 2 tablespoons of cream in the cornetik, this is for decoration.
Spread evenly the remaining cream on the already soaked and cooled sponge cake. Remove to the refrigerator for 1 hour.
Remove the cake from the refrigerator and carefully cover with caramel, evenly distributing it on the surface. Dessert is ready! We send it to the refrigerator and let it stand for 4-5 hours.
Before serving, decorate the dessert with cream. Apply thin lines with the cream...
.. and form a picture with a toothpick. Trilete sprinkle with roasted and chopped hazelnuts and serve.