Tri leqe

Author of the recipe: Fikrie Ukelli – CEKA

Ingredients:
* 6 eggs
* 400 g of sugar
* 400 grams of flour
* 1 paste powder
* 1 vanilla sugar
* 1/2 liter. "Hoppla" cream
* ½ liter of milk
* 300 g of "Nestle" milk powder
* 1/2 kg of caramel.

Preparation:

Whisk the egg whites until well foamed. Sugar is added to continue shaking, until the mixture forms a stable foam.

The yolks are added and the shaking continues. Add flour mixed with paste powder and vanilla sugar to this mixture, mixing with a spoon, until the mixture is compacted.

The dough is poured into a baking tray lined with greaseproof paper, or greased and greased.

It is put in a hot oven with a temperature of 180 degrees Celsius to bake for about 30 minutes. After it cools a little, invert it, remove the paper.

Cream is poured into the baking pan and the baked sponge is placed on it. With ½ liter. cold milk, stir the milk powder and after mixing well, so that no milk grains remain, mix with 1 liter. lukewarm milk. This mass of milk (1,1/2 l.) is poured over the sponge, piercing it with a fork if necessary, so that it drinks the milk well.

If the caramel is thick enough, it is thrown on top, and if it is thin, it is better to throw it on the trileke then, when it is served, it is understood after it is cut into squares.