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Trileçe, derived from “tres leches” or “three milks,” is a moist cake that’s soaked in a mixture of milk, cream, and condensed milk, then topped with caramel sauce. Though it shares similarities with the traditional Latin American Tres Leches cake, Trileçe has become a staple in Balkan cuisine and features a lighter, airier texture.
Ingredients
For the Cake:
- 4 large eggs (room temperature)
- 1 cup sugar
- 1 cup all-purpose flour
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- Pinch of salt
For the Milk Mixture:
- 1 cup whole milk
- 1 cup heavy cream
- 1 can (14 oz) sweetened condensed milk
For the Caramel Topping:
- 1/2 cup sugar
- 2 tablespoons butter
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
Guide to Making Trileçe
Prepare the Cake
The base of a perfect Trileçe is a light and fluffy sponge cake.
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish.
- Whip the Eggs and Sugar: In a large bowl, beat the eggs and sugar together on high speed for 5-7 minutes, until the mixture becomes pale and fluffy.
- Fold in Dry Ingredients: Sift the flour, baking powder, and salt together. Gradually fold the dry ingredients into the egg mixture using a spatula, being careful not to deflate the batter.
- Add Vanilla: Stir in the vanilla extract for flavor.
- Bake: Pour the batter into the prepared baking dish and bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Once baked, allow the cake to cool completely before adding the milk mixture.
Soak the Cake with Milk Mixture
The milk mixture is what makes Trileçe incredibly moist and creamy.
- Prepare the Milk Mixture: In a large bowl, whisk together the whole milk, heavy cream, and sweetened condensed milk until well combined.
- Poke the Cake: Using a fork or toothpick, poke several holes all over the cooled cake. This allows the milk mixture to fully absorb.
- Pour the Milk Mixture: Slowly pour the milk mixture over the cake, ensuring it seeps into the holes. Let the cake soak in the milk for at least 1 hour, or overnight for best results.
Make the Caramel Topping
The caramel topping adds a rich, buttery finish to this light dessert.
- Melt the Sugar: In a medium saucepan, melt the sugar over medium heat, stirring occasionally, until it turns a deep amber color.
- Add Butter: Once the sugar is melted, add the butter and stir until it’s fully incorporated.
- Add Cream: Slowly pour in the heavy cream, stirring constantly. Be careful as the mixture will bubble up. Cook for another 2-3 minutes until the caramel thickens slightly.
- Add Vanilla: Stir in the vanilla extract and remove the caramel from heat. Let it cool slightly before drizzling over the cake.
Serve and Enjoy
- Caramel Drizzle: Once the cake has fully absorbed the milk mixture, drizzle the cooled caramel sauce generously over the top.
- Chill: Refrigerate the Trileçe for at least 30 minutes before serving to allow the flavors to meld together.
- Serve: Slice the Trileçe into squares and serve cold. The cake should be moist, creamy, and slightly sticky from the caramel.
Tips
- Room Temperature Ingredients: Make sure the eggs are at room temperature to achieve a light and airy cake texture.
- Absorbing the Milk: Let the cake sit in the fridge for several hours or overnight to fully absorb the milk mixture for the best texture.
- Homemade Caramel: If you’re short on time, you can use store-bought caramel sauce, but making it from scratch gives the Trileçe a rich, authentic flavor.
Trileçe pairs beautifully with a cup of Turkish coffee or Mint Tea. Its sweetness is balanced by the bitterness of the coffee, making it the perfect treat to enjoy after a meal. You can also serve it alongside Baklava for a complete dessert spread.
