THREE LENTILS IN THE TURKISH WAY According to the recipe of the best Turkish confectioners

Preparation

Beat the eggs and sugar until foamy. Then add a cup of water and stir. Add sifted flour, baking powder and vanilla extract and beat with a mixer.

Pour onto a tray lined with baking paper.
Let’s cook in the preheated fanless setting at 185 degrees. Done in about 25-30 minutes. Take the baked cake out of the oven and when it cools down, turn it over and remove the baking paper.

To make sherbet, transfer milk, sugar and cream to a suitable container and mix until the sugar dissolves. Let’s put it on the cake.
Beat 1 packet of sour cream and 1 cup of cold milk. Leave 2 tablespoons of whipped cream to decorate the top, pour the rest over the top, spread it evenly and put it in the fridge.

For the caramel sauce, put the sugar in a saucepan. Let it melt on low heat and when it takes on the color of caramel, pour 1 cup of water over it. Once the frozen sugar has melted, mix 1.5 cups of water with the cornstarch and pour over the caramel sauce.

Let’s continue to mix on low heat.
When it thickens, remove it from the stove and put it in a bowl to cool. When it cools down, spread the caramel sauce evenly over our dessert.

Add 2 tablespoons of milk to the 2 tablespoons of whipped cream that we reserved, mix and put in a bag. Let’s draw neat lines on it and shape it with toothpicks.
Chill in the fridge for 2-3 hours before cutting. You can decorate and serve as desired.