Tri leće/ Tres leches

Tri leće (scroll down for the english version)

Sastojci: 

• 6 jaja
• 300g šećera (20 kašika)
• 300 - 400g brašna (25-30 kašika)
• 1 litar slatkog vrhnja
• 250g mlijeka u prahu
• 1,5 litar mlijeka
• 350 g karamele (to je najmanje pakiranje koje sam uspjela naći)

1. Kora: Razdvojiti žumance i bjelance, te bjelanca umutiti sa šećerom (20 kašika) u snijeg. Dodati žumance jedno po jedno, zatim brašno i 1 prašak za pecivo. Brašno je najbolje postepeno dodavati dok ne dobijete željenu gustinu. Staviti papir za pečenje na pleh te lagano rasporediti smjesu.

2. Peći na 100-150͒  40 min, dok ne poprimi rumeno zlatnu boju. (Najbolje čačkalicom/nožem provjeriti da li je pečeno, ukoliko ništa ne ostaje na čačkalici/nožu, pečeno je).

3. Kad je kora gotova, u pleh nasuti 1 l šlaga i 300g mlijeka u prahu pomiješanog sa 1/2l mlijeka, te staviti koru u pleh. (Zavisno o dubini pleha, možete postepeno dodavati prethodno navedeno, kako ne bi iscurilo.) Preliti po kori 1 l mlijeka (postepeno). 

4. Preliti karamelom. 

5. Ostaviti u frižider dok kora ne upije preliv, rezati na kocke.

6. Prijatno!

English version 

Ingredients: 

• 6 eggs
• 300g of sugar (20 tablespoons)
• 300 - 400g of flour (25-30 tablespoons)
• 1 liter of sweet cream
• 250g of powder milk
• 1,5 liter of milk
• 350 g of caramel (that's the smallest package I found)

1. Biscuit: Separate the yolks and egg whites, than add 300g of sugar to egg whites and mix it until you get snow.  Add yolks each by each, than flour and 1 small bag of baking powder. Flour is best to add gradually until you get the wanted density. Put baking powder on your casseerole and spread the mixture. 

2. Bake at 100-150 degrees for 40 minutes until it gets gold colour. (The best way to check if the biscuit is ready, stab it with knife or with a toothpick, if nothing remains on it, it's ready).

3. When the biscuit is ready, put 1 liter of sweet cream and powder milk mixed with 1/2 liter of regular milk, then put the biscuit on it. ( Be careful so this does not leak out). Pour 1 l of milk gradually, on biscuit. 

4. Pour the caramel all over the biscuit. 

5. Leave it in fridge for a while, than you can cut it. 

6. Bon apetite!