Now you can prepare this delicious taste, which is famous in the Balkans and Albania, light and at the same time highly appreciated, in your own kitchen whenever you want, and present it to your guests and loved ones

Preparation of:

1.Add according to recipe:

3 eggs 600 ml (3 cups) milk 200 ml cream

Electric oven setting: Turbo cooking: 160°C (preheated)

Top-bottom cooking: 160°C (preheated)

Cooking time: about 25-35 minutes

2.Preparation of egg white

Open the oven in advance to set it to the specified temperature and heat it up. Grease a 22 x 22 heatproof baking pan with margarine. Separate the yolk from the white of 3 eggs. Place the egg whites in the mixing bowl and beat them with the whisk ends of the mixer for 3 minutes until snow.

3.Preparation of the trilece mixture

Add the egg yolks to the snow-formed egg whites and beat slowly with a spatula or spoon until the egg yolks are homogeneously distributed. Add the flour mixture and continue mixing slowly without extinguishing the frothy structure. Pour it into the baking tin and smooth the top. Bake at the indicated oven setting until lightly browned.

4.Soak and serve

Remove the trileçe from the oven and let it stand for 5 minutes. Using a knife, separate it from the edge of the mold and cut into 6 slices. Pour the cream and milk into a bowl and add the powder mixture to soak. Mix thoroughly (2-3 minutes) with a hand whisk until completely dissolved. Without waiting, pour the soaking sauce over the sliced trileçe. When it is at room temperature, place it in the refrigerator. Let stand for at least 2 hours. When serving, pour caramel sauce onto each slice, about 1 teaspoon.

Contents

SUGAR, WHEAT FLOUR, CARAMEL SAUCE (23.8%) [GLUCOSE SYRUP, SUGAR, WATER, MILK POWDER, VEGETABLE OIL (PALM), BUTTER, MODIFIED corn starch, CONDITIONER (CARRAGENAN, PECTIN), STABILIZER (DISOATTHIN EMULSIFIER) ), AROMO REFERENCES, PRESERVATIVE ( POTASIUM SORBATE)], MODIFIED POTATO STARCH, RISK (SODIUM PINOPHOSPHATE, SODIUM BICARBONATE), FLAVORS, EMULSIFIER (MOTASIUM SORBATE FROM FATTY ACIDS AND VITAMINOLOGISTS)