Trilece - Milk Cake (Tres Leches) - Trilece is a popular Albanian dessert that is often thought of as Turkish because of it's popualrity in the region. This recipe is based on the famous Mexican Tres Leches in which a very light sponge cake is soaked in 3 kinds of milk - Evaporated Milk, Condensed Milk and Double Cream. This version is topped with whipped cream and a dark Caramel.
Recipe Note - I removed the Water from the Caramel Sauce and added Butter. This is the method I now use and prefer. If you wish to add Water - add about 85ml in with the Sugar over low heat.
Trilece - Milk Cake (Tres Leches)
Trilece is the Albanian version of Tres Leches. It is very similar but it comes with an added layer of golden Caramel on top of it. YUM!
Nowadays, the cake, cream and caramel can be store brought and many people also use Madeira Cake for the Cake itself but if you can, do make it!
The cake in this recipe has a very light texture and melts in the mouth. The whipped egg whites in the batter create this wonderful airy cake. Using the eggs to create volume, reminds me a little of a Genoise sponge.
After baking it is pierced all over with a fork/skewer and a mixture of 3 milks is poured into it - In this case, I use evaporated milk, condensed milk, and whole milk or cream.
Ingredients in Trilece
Plain Flour (aka All Purpose Flour) - You need very little in this recipe.
Baking Powder - The leaveneing agent used for a little rise.
Salt - To marry the flavours together
Eggs (Egg Whites and Yolks Separated) - This is where most of the volume comes from.
Vanilla - I use homemade Vanilla Extract for a good hit of Vanilla. Vanilla Essence and Extract work. Vanilla Bean Paste is excellent too.
Milk - Added for moisture.
Evaporated Milk, Condensed Milk and Double Cream- For the Milk Soak.
Sugar - Caster Sugar is used here. Granulated Sugar or Light Brown Sugar also work.
How to make Trilece
Preheat the oven to Gas Mark 4 or 180 C/350 f and butter a casserole dish or a deep oven tray.
I used a 9 x 13 inch baking tin.
Combine the plain flour, salt and baking powder in a bowl and set aside.
Beat the egg whites on high until soft peaks form.
This take around 1 - 2 minutes.
With the machine still running, add 50g/1/4 cup caster sugar and beat on high until egg whites are stiff (1 minute).
Beat egg yolks with 150g or ¾ cup Caster sugar on high speed, until yolks are a pale yellow (This takes 2 minutes).
Stir in the milk and vanilla.
Gently add the flour to the egg yolk mixture and fold in slowly.
Then gently fold in the egg white mixture.
Pour into your prepared dish and bake for 25 – 30 minutes.
Once cooled for 15 minutes, pierce all over with a fork.
In a large cup combine double cream, evaporated milk and condensed milk and drizzle over the top of the cake.
Leave for 30 minutes.
In a large bowl combine double cream and sugar and whip on high until thick.
Reserve some and add to a freezer bag and place in the fridge.
Make a Caramel by heating Sugar till it is a deep golden colour. This will take some time.
Stir in Butter.
Remove from the heat and pour in cream a bit at a time stirring all the time.
Pour the caramel bit by bit over the cream and spread as you go.
Snip a hole in the corner of the freezer bag.
Pipe line horizontally across the cake on top of the caramel.
Use a cocktail stick to feather the cream dragging it down vertically through the lines of cream. See video in notes.
The cream in this version was whipped.
Top tips for Trilece
PREP
Take all your ingredients out of the fridge/cupboards before you start.
Preparation is really important in this recipe.
FLOUR
Add the flour in batches sifting it over the egg mixture.
Mix with a spatula in a circular motion, making sure that there is no flour pockets at the bottom of the mixing bowl.
MILK
Because the topping is a sweet caramel sauce we make a less sugary milk syrup.
CARAMEL
When making the caramel, I tend not to stir the sugar and water as it will begin to crystallise.
If this happens, lower the heat a little, the crystals will eventually melt again. It is best not to stir though. Especially not with a wooden spoon.
You can also add a cornflour slurry by combining 2 tablespoon Cornflour to 3 tablespoon of water in a cup. Mix through and add to the caramel at the end. I prefer it without.
You can also buy the Caramel in some Supermarkets. It looks like the picture below BUT any caramel will work.
BATTER
Fold the batter very gently with a metal spoon or spatula until well incorporated.
If you mix it vigorously all the volume created from the egg whites will disappear and it needs that for the super light texture.
REST
Let the cake rest 30 min – 1 hour after pouring on the syrup so it can absorb every drop.
It actually tastes much better with soaking time.
BAKE
Bake in either an oven tray or pyrex rectangular dish.
STORE BROUGHT CAKE MIX
Do not use a brought cake mix in this recipe as some of them do not absorb the 3 milk mixture without becoming soggy and it won’t hold. You can use madeira cake or any sponge cake for the cake as a short cut!
CREAM
When the cream is added to the top, adding the caramel after may feel like a bit of a challenge without mixing the two, so go gently with an offset spatula. You can refrigerate in between but in my experience, this doesn't make much difference.
I watched a Youtube video to give myself confidence to just go for it!
I used a very thick cream that had been in the fridge, to feather. I have also made it with cream that hasn't been thickened.
You can make a smaller hole in your piping bag and do a thinner pipe as is traditional.
How to store Trilece
To keep the cake moist, store in the fridge (covered) or leave on the counter top for several hours.
If you have leftovers (which I promise you won’t), they can be stored in the fridge for up to 3 days.
Can Trilece be made ahead of time?
You can make Trilece 1-2 days in advance.
Making it ahead of time will actually make it taste better because the cake will have a chance to absorb all of the milk up.
You can either add the cream and caramel on the day you make it or leave that bit till the day you are likely to need it. Both ways work.
Can Trilece cake be frozen?
This cake can be made ahead of time.
Cool completely and cover the dish with 2 layers of cling film before freezing for up to 2 months.
Do not add the syrup though.
When you want to use the cake, thaw in the fridge over night and add the milk syrup, whipped cream and caramel the following day.
You will not be able to freeze the cake once the syrup has been poured in.
Turkish Recipes:
Adana Kebab - Turkish Lamb Kebabs
San Sebastian Cheesecake with Condensed Milk
Menemen with Feta - Turkish Scrambled Eggs
Turkish Simit - Turkish Sesame Bagel
Turkish Pide with Minced Meat - Turkish Pizza
More Cake Recipes:
Stem Ginger Banana Upside Down Cake
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Trilece - Milk Cake (Tres Leches)
Ingredients
Cake
- 125 g Plain Flour
- ¼ teaspoon Salt
- 1 ½ teaspoon Baking Powder
- 5 Eggs Whites and Yolks Seperated
- 200 g Caster Sugar
- 1 teaspoon Vanilla Extract
- 80 g Milk
Milk Syrup
- 410 g Evaporated Milk
- 397 g Condensed Milk (1 tin)
- 300 ml Double Cream
Whipped Cream Topping
- 400 g Double Cream or use whipping cream
- 2 tablespoon Caster Sugar
Caramel
- 200 g Caster Sugar
- 2 tablespoon Butter
- 200 ml Double Cream
Instructions
- Preheat the oven to Gas Mark 4 or 180 C/350 F and butter a casserole dish or a deep oven tray. I used a 9 x 13 inch baking tin. Adjust shelf to middle of the oven.
Cake
- Combine the plain flour, salt and baking powder in a bowl and set aside.
- Beat the egg whites on high until soft peaks form. This take around 1 - 2 minutes. With the machine still running, add 50g/1/4 cup caster sugar and beat on high until egg whites are stiff (1 minute).
- Stir in milk and vanilla.
- Gently add the flour mixture to the egg yolk mixture bit by bit. Use a metal spoon or spatula for this.
- Then gently fold in the egg white mixture. Use a metal spoon or spatula for this.
- Pour into your prepared dish and bake for 25 – 30 minutes.
Milk Syrup
- Once cooled for 15 minutes, pierce all over with a fork. In a large cup combine double cream, evaporated milk and condensed milk and drizzle over the top of the cake. Leave to soak for 30 minutes.
Whipped Cream
- In a large bowl combine double cream and sugar and whip on high until thick. This takes around 3 - 5 minutes. Keep a very close eye on it though . Reserve some and add to a freezer bag and place in the fridge.
Caramel
- Make a Caramel by heating the Sugar over low heat till it is a deep golden colour. Leave the Sugar to dissolve. This will take some time. 5 - 7 minutes.
- Stir in the Butter. Remove from the heat and pour in Cream a bit at a time stirring all the time. If you do this stage too quickly, the caramel will seize. But you can add it back to the heat to gently reheat. Decant the caramel to a heat proof bowl and leave to cool completely.
Topping
- Add the cream on top of the cake and use a pallet knife to smooth over the top.
- Pour the caramel bit by bit over the cream on the cake and spread evenly as you go.
- Snip a hole in the corner of the freezer bag.
- Pipe lines horizontally across the cake on top of the caramel. Use a cocktail stick to feather the cream dragging it down vertically through the lines of cream.
- At this stage you can place the cake in to the fridge for 2 - 3 hours or eat immediately.
Sania says
Hello! We don't have double cream here. Can I replace the double cream with heavy whipping cream (35%)? If so, would the amount needed still be the same or would it be different and how much?
Thank you!
Safira says
Hi,
I am so sorry I just saw this as I had laptop issues :(. Yes it should work fine and the quantity will remain the same. 🙂
Zerina says
Hello! I just wanted to check where it states “80 g milk” is that milliliters?
Safira says
Hi, Yes it is 80 ml. x
Ayesha says
Salaam
Thank you for the recipe and detailed notes.
I’m a bit confused with regards your updated notes for the caramel.
“Cream - You can add Butter to the Caramel if you like. Around 20g instead of Double Cream.”
Does this mean you add an additional 20 g of butter to the original ingredients ( which includes 2 tablespoons butter) in the recipe and omit the double cream completely, so just using butter and sugar ?
Thank you
Safira says
Waalaykumusalam Ayesha,
Apologies for the confusion. It looks like I have said Double Cream instead of Water.
The original Caramel recipe was (sorry I didn't realise it was no longer on the recipe card - will update):
- 200 g Caster Sugar, 85 ml Water and 200 ml Double Cream. The Water in this version can be removed and Butter can be added but isn't essntial. So you can just use Caster Sugar and Double Cream.
The one that is currently on the website is fine to use as it is.
150 - 200 g Caster Sugar
200 ml Double Cream
2 tablespoon Butter
I hope that makes sense? Please let me know!
Ayesha says
It does !
Thank you very much for the prompt response.
Zee says
awsom very deliouse love this
Safira says
Thank you. So glad you love it!
Leila says
Hiya. Do you use medium or large eggs please?
Safira says
Hi,
It's medium eggs. Hope you enjoy it!
Thank you
Safira says
arif
Celjeta says
I have made it twice and been a success, thank you!
I suggest starting the recipe with making the caramel first since it needs time to cool down.
By the time the rest of the steps are completed, the caramel would have been cooled off and ready to finish the cake.
Safira says
Thank you so much for your feedback. I love this suggestion! 🙂