The recipe came to those who still do not make trilices and want to try this flavor. For those who are intimidated, my advice is to try making caramel as a first step.
1 cup sugar
1.5 cups flour
Half a teacup of hot water
1 packet of vanilla
1 packet of Baking soda
For milk sauce; 3 cups milk, 3 tablespoons sugar, 1 packet cream
For caramel sauce; 1 teacup of sugar (large teacup), 1 tablespoon of butter, 200 g of liquid cream
For above; 1 packet of whipped cream, a little less than 1 cup of cold milk
Separate the egg white and yolk for the cake. (You can do it without separating it, but you should whisk until you have the consistency of mayonnaise) Add a pinch of salt to the white and beat until the foam is foamy.
Add the sugar and vanilla to the yolk, beat it, add the hot water and mix again, then sift the flour and baking powder and add the last and egg whites to the mixture without slowly quenching and stir the spatula from the bottom to the top.
Let's pour it into the borcama we greased and cook it in the oven that we preheat 180 degrees for 35 minutes in a controlled way. For the milk sorbet, whisk the milk, granulated sugar and cream in a bowl and remove to the refrigerator.
Meanwhile, whisk the whipped cream with cold milk and leave it in the refrigerator for 15 minutes. When the cake from the oven is warm, make holes with the toothpick and pour the milky sorbet.
Once the cake has cooled completely, spread the whipped cream on it and put the sugar in a large saucepan or pan for the caramel and let it melt over low heat in the small part without mixing it with any spoon. Grab it by the edge and shake it so that all the sugar melts.
Do not burn too much because it will have a bitter taste. When the sugar melts and turns color, add 1 tablespoon of butter and stir quickly with a wooden spoon or whisk.
Add the liquid cream and stir well over low heat, leave for another 2 minutes, remove from the heat and put in a container to cool, it will be the first liquid but when it cools it solidifies.
After the caramel has cooled completely and left the cake in the cupboard for a bit, pour the caramel evenly. I gave patterns with white chocolate and toothpicks, if you wish, you can separate it from the whipped cream a little and make it with it. It tastes better when you rest in the closet. Bon appetit