Tres Leches

Tres-leches (Trileçe in Turkish) is a dessert I have come across in a Bosnian restaurant in İstanbul. As can be deduced from its name, it means three types of milk; cow, goat and sheep. I liked it a lot! I do not know for sure if the one I tasted really had 3 different types of milk but I can still remember the taste very well. It left a nice recollection on my palate. I immediately decided to try it and as soon as I got home I started a research into recipies. Again, I made my own, bringing together many different ones. It was a success!

So here is the recipe for you. I made he caramel sauce myself, I can say that it was not so hard. If you want, though, you can buy ready-made ones from your supermarket.Ingredients:

İngridients:

• 5 eggs
• 1 glass of sugar
• 1 glass of vegetable oil
• 2 glasses of flour
• 1/2 glass of semolina
• 10 gr of baking powder
• 5 gr of vanilla
• rind of 1 orange
• 4 glasses of milk
• 200 ml dairy cream
• 100 gr instant skimmed milk powder
• 1/2 glass of sugar
• 200 ml dairy cream
• 1/2 glass of sugar
• 1 teaspoon butter
• 5 gr vanilla

Milk Sherbet:

• 4 glasses of milk
• 200 ml dairy cream
• 100 gr instant skimmed milk powder
• 1/2 glass of sugar

Caramel sauce:

• 200 ml dairy cream
• 1/2 glass of sugar
• 1 teaspoon butter
• 5 gr vanilla

How to:

Beat the eggs and sugar in a deep dish until white and fluffy. Sift the flour with the baking powder. Add the flour first, then the semolina and finally the vegetable oil. Add the orange rind and stir. Butter a 20x30 cm oven-proof dish and pour the batter in.

Pre-heat the oven to 170° C. Bake for 45 ? 50 minutes. When it cools, cut into squares.

Instead of the traditional way of serving square cut portions, I tried to cut into slices (triangular slices like a pie), hence, I baked it in a round dish. It proved to be not so a good an idea, as I had to transfer it into another dish to pour in the sherbet. It was difficult.

Put all the milk sherbet ingredients together In a glass bowl and beat for 10 minutes. Poke holes into the cooling cake and slowly pour the milk sherbet in. Do not expect for the cake to absorb all of it right away. It needs to be refrigerated overnight.

For the caramel sauce, lightly caramelize the sugar in a pan. Immediately add the cream and vanilla. Let it boil for 5 minutes and remove from heat. Take the cake out of the fridge, pour the sauce on, starting from the center. It should form a layer on top of the dessert.

Bon Apetite?

 

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