Coffee and caramel cake “Tres lechez” – a detailed recipe cooking. 
Photo of the dish:Kang Kim Time: 2 hours. 5 minutes. Difficulty: Easy Servings: 10 – 12 V recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 2 tbsp. l instant coffee
- 1.5 tbsp. Sahara
- 350 gr finished biscuit, cut into 2 layers
- 2 large eggs
- 4 egg yolks
- 400 gr. condensed milk
- 350 gr concentrated milk
- 1 tbsp. chilled butter cream
Recipes with similar ingredients: coffee, biscuit, eggs, milk condensed milk, concentrated milk, cream
Recipe preparation:
- Preheat the oven to 180 C.
- Prepare caramel: dissolve coffee in a bowl in 1/3 tbsp. warm water. Pour sugar into a medium pan and heat at moderately high temperature, swaying the pan but not stirring until the sugar melts and becomes amber, about 7 min Remove from the stove and carefully pour in the coffee, mix until smooth. Pour caramel into rectangular baking dish, and tilting the shape, distribute over bottom of the form. Cool for 10 minutes.
- Put a sponge cake on top on caramel and make with a fork over the entire surface of punctures.
- Beat eggs with yolks in a bowl until foamy. Not ceasing to beat, gradually add condensed milk then concentrated milk. Soak the egg biscuit, gently pushing the surface. Cover the mold with foil, put pie in the oven and bake until the souffle hardens, 50 – 60 minutes Remove the cake from the oven, open and refrigerate in within 30 minutes
- Draw a knife along the edge of the mold to loosen the cake a little. Then cover the dish with a dish and gently turn over, pour the remaining caramel. Put the cake in the refrigerator and refrigerate, about 2 hours.
- Beat the cream with a mixer until lush, thick masses. Cut the pie into slices and garnish with cream on top.
