Flatbreads with feta, zahtar and red pepper glue.

Katmer

Chicken Nuggets

Spinach and cheddar filled filo cake triangles; Muska Boregi

TRİLEÇE  (Tree Milk Cake)

Cake 29 June, 09:43'de eklendi

TRİLEÇE  (Tree Milk Cake)

FOR SPONGE

5 eggs
1.5 cups of powdered sugar
1 glass of flour
Half water glass starch
1 packet of vanilla
1 packet of baking powder
A pinch of salt
Half teaspoon hot water

FOR SHERBET

4-5 cups of milk (you can increase the amount of milk if you want to have multi-milk or less milk).
1 box milk cream (200 gr)
Half a cup of granulated sugar
Put all of them in a bowl and mix with milk until sugar is melted.

For caramel sauce

1.5 cups of powdered sugar
2.5 tablespoons butter
1 box milk cream (200 gr)
First, the candy caramel is as close as it gets. Then add the cream and then cook a little more. Let it cool. At first it will be very liquid but then it will be more viscous.

Recipe

Separate egg whites and whites for sponge cakes. Divide the half of the sugar into white eggs and the egg whites. Beat egg whites to creamy consistency until the egg whites well with sugar and some salt. Beat the eggs with whipped cream until the sweetness comes out. Then add this mixture by sifting through the remaining materials. Add hot water and beat. Then add the frothy egg whites lightly in 3 times and mix them before you miss the air. Spread oily paper over a 30 cm oven tray and put it here. First, 200 degrees after 5 minutes of heating, 150 degrees after the fall of the toothpick until clean, cook. Turn it up when it comes out. After that, open the holes with the fork and pour the milky mixture. Pour the caramel into the cream shaker after a little dipping. I cribed a little milk cream to decorate the sauce until I got the consistency and tightened it with a fridge bag. Thoroughly cool in the refrigerator.

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