60g butter milk (or 45g greek yoghurt and 15g milk)
150g milk
40g double cream
30g sugar
1 tbsp cornflour or plain flour
1/2 tsp vanilla extract
200ml Hulala whipping cream
100g sugar
40g butter (room temp)
70g double cream (room temp)
This recipe will make a thin 8 inch x 8 inch cake
Mix the dry ingredients in a bowl. Then mix the wet ingtredients and add the dry ingredients
to the wet ingredients and mix until just combined
Bake for 24 minutes at 160c (fan)
To make the milk sauce, heat the milk, double cream, sugar, flour and vanilla on medium
heat for 5 minutes. Keep stirring to prevent boiling or burning
Let the cake and milk sauce cool, poke holes in the cake and pour the milk sauce evenly
throughout the cake. Put the cake in the fridge for an hour
While the cake is in the fridge, begin making the caramel. Heat the sugar on medium heat
in a saucepan and keep mixing until the sugar melts and becomes amber in colour.
Add the butter and mix until incorporated
Take the saucepan off the heat and gradually add the double cream and mix continuously
until incorporated
While the caramel is cooling, mix the Hulala cream until peaks form. Add a layer of
the cream to the cake
Once the caramel has cooled, add a layer of the caramel to the triliche cake