Buttered caramel trills

Buttered caramel trillsHow to make butter caramel trielles?add the noteprint recipe First prepare the whipped cream and chill it in the refrigerator. For the sponge cake, beat the eggs and sugar until it has a creamy consistency (this is important, you have to beat it very well). Next we add the water, sift and add the rest of the dry ingredients, mix them and put them in the oven container. I used a clamp mold, or you can make it in a large pyrex rectangle. Bake at 180° for 20-25 minutes is enough, of course it can vary depending on the oven. When the cake is baked, leave the oven half open, do not take it out of the oven, so that the cake does not deflate, take it out and let it cool. On the other hand, for the sorbet, in a saucepan we put the milk and sugar. Stir until the sugar melts, and when the sugar melts, remove from heat and add the cream on top and stir. Pour the hot syrup over the cold cake. Then we put the sugar in a saucepan for the caramel. We wait for it to take caramel color over very low heat without stirring, when it takes color, we pour 1 glass of water, this is where the sugar hardens. Don’t panic, always keep the stove at a low temperature. It will melt slowly, stirring in between. When the sugar melts, dissolve the starch in the remaining glass of water and pour the caramel on top. Add the butter and cook, stirring, until thickened. A runny consistency is sufficient because it thickens as it cools. Then we cool well and spread the whipped cream on the cake (take out a little of the whipped cream, I squeezed it with a freezer bag to make the caramel) Pour the cooled caramel on top and spread it out, leave it in the fridge for 3-4 hours and serve. Enjoy your meal. Trileka Caramel with Buttercream Recipe with Photo