First you prepare the sponge cake You take eggs, sugar, vanilla sugar, baking powder and flour, put them all in a large bowl, mix them slowly with a mixer. Then take a baking pan, coat it with olive oil a little and put baking paper in the pan, put the mixture in the pan and let it bake at 200 degrees for 25 minutes. After the sponge cake is baked, remove it from the pan and let it cool. While the sponge cake is cooling, make the topping.
Put milk, condensed milk and hopla in a bowl and mix it well. Take the well-chilled sponge cake out of the pan and put some of the topping in the pan, return the sponge cake to the pan and pour spoonfuls of it until you use up the topping. Let the liquid absorb well. Then cover it with trileche caramel and leave it in the fridge for 2-3 hours and the cake is ready to eat
Your recipe is missing some measurements (#4&5). Is Hopla comparable to Heavy whipping cream? I like Tri Leche or Tres Leche, but without the missing information, I can not duplicate your recipe. I love the cake without a topping as it pairs well with a nice cup of coffee.
2 Comments
Ingredients for sponge cake
1. Eggs 6
2. Sugar 250 g
3. Flour 300 gr
4. Vanillin sugar 2
5. Baking powder 1
Ingredients for dressing
1. Milk 1000 ml
2. Condensed milk 380 ml
3. Hopla 500 ml
Ingredients for premixing
Caramel for trileche 400 g
Decoration White
Chocolate 80 g
First you prepare the sponge cake You take eggs, sugar, vanilla sugar, baking powder and flour, put them all in a large bowl, mix them slowly with a mixer. Then take a baking pan, coat it with olive oil a little and put baking paper in the pan, put the mixture in the pan and let it bake at 200 degrees for 25 minutes. After the sponge cake is baked, remove it from the pan and let it cool. While the sponge cake is cooling, make the topping.
Put milk, condensed milk and hopla in a bowl and mix it well. Take the well-chilled sponge cake out of the pan and put some of the topping in the pan, return the sponge cake to the pan and pour spoonfuls of it until you use up the topping. Let the liquid absorb well. Then cover it with trileche caramel and leave it in the fridge for 2-3 hours and the cake is ready to eat
For more 👇
https://youtu.be/n-K9wMWEdfo
Your recipe is missing some measurements (#4&5). Is Hopla comparable to Heavy whipping cream?
I like Tri Leche or Tres Leche, but without the missing information, I can not duplicate your recipe.
I love the cake without a topping as it pairs well with a nice cup of coffee.