Tıriliçe Turkish Milk Cake
Ingredients
- 6 eggs
- A pinch of salt
- 1 cup sugar
- 1.5 cups flour
- 1 packet vanilla
- 1 packet baking powder
- 2 tablespoons finely ground hazelnuts
Syrup
- 1 cup sugar
- 4 cups milk
- 2 packets cream
Caramel sauce
- 1.5 cups sugar
- 2 cups water
- 1 teaspoon butter
- 1 tablespoon cornstarch
Whipped cream topping
- Half packet whipped cream
Preparation
Separate the egg whites and yolks.
Beat the egg whites with a pinch of salt until foamy, then add sugar and beat to stiff peaks.
Add the egg yolks and mix briefly on low speed.
Fold in the dry ingredients gradually with a spatula.
Spread the batter in a greased and parchment-lined 600-size baklava tray or rectangular baking dish.
Bake at 160 degrees Celsius for about 25 minutes.
Remove from oven and let sit for 5 minutes, then run a knife around the edges and invert the cake.
Remove the parchment paper and return the cake to the tray.
For the syrup, combine 1 cup sugar and 2 cups milk in a pot and boil until sugar dissolves.
Remove from heat, add 2 packets cream and 2 more cups milk, and stir well.
Pour the lukewarm syrup over the cake and let it absorb.
Whip half a packet of cream topping and spread it thinly over the cake, then refrigerate until set.
For the caramel, melt 1.5 cups sugar in a wide pot, stirring occasionally until caramel color, without burning.
Add 1 teaspoon butter and let it melt, then add 1 cup boiling water and stir until sugar dissolves.
Mix 1 tablespoon cornstarch with 1 cup water, add to the caramel, and boil for 3 minutes.
Cool the caramel, stirring occasionally, until lukewarm, then spread over the cake.
Decorate with white jelly if desired and chill before serving.
Tips
Don't worry, the cake will absorb all the syrup.
Ensure the caramel does not burn to avoid bitterness.
