Trilece
Trilece is a very light sponge cake is soaked in 3 kinds of milk - Evaporated Milk, Condensed Milk and Double Cream. It is topped with whipped cream and a dark Caramel. This version hails from Albania and is also popular in Turkey.
Ingredients
Cake
- 125 g Plain Flour
- 1/4 tsp Salt
- 1 ½ tsp Baking Powder
- 5 Eggs Whites and Yolks Seperated
- 200 g Caster Sugar
- 1 tsp Vanilla Extract
- 80 g Milk
Milk Syrup
- 410 g Evaporated Milk
- 397 g Condensed Milk (1 tin)
- 300 ml Double Cream
Whipped Cream Topping
- 200 g Double Cream
- 2 tbsp Caster Sugar
Caramel
- 200 g Caster Sugar
- 85 ml Water
- 200 ml Double Cream
Instructions
- Preheat the oven to Gas Mark 4 or 180 C 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 and water till it is a deep golden colour. This will take some time. 5 - 7 minutes.
- 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.
Notes
Tips
- Take all your ingredients out of the fridge/cupboards before you start. Preparation is really important in this recipe.
- Add the flour in batches sifting it over the egg mixture. Mix with a spatula or metal spoon in a circular motion, making sure that there is no flour pockets at the bottom of the mixing bowl.
- Because the topping is a sweet caramel sauce we make a less sugary milk syrup. Most people just use
- 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.
- Fold the batter very gently with a 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.
- 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 in either an oven tray or pyrex rectangular dish.
- 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.
- 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.
- You can use Cream that has not been whipped (minus sugar) for the topping. This gives it the best look.
- Cream - You can add Butter to the Caramel if you like. Around 20g instead of Double Cream. You can also add a cornflour slurry by combining 2 tbsp Cornflour to 3 tbsp of water in a cup. Mix through and add to the caramel at the end. I prefer it without.
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 it 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 this 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.Nutrition
Calories: 584kcalCarbohydrates: 68gProtein: 10gFat: 31gSaturated Fat: 19gCholesterol: 177mgSodium: 250mgPotassium: 343mgFiber: 1gSugar: 58gVitamin A: 1212IUVitamin C: 2mgCalcium: 298mgIron: 1mg
Tried this recipe?Let us know how it was!