Trilece
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Trilece
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The trileçe, an Albanian and Turkish dessert, is, like the South American tres leches, the European version of the three-milk cake.
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Ingredients
For the cookie
- 6 large eggs
- 1⅓ cup caster sugar
- 3 cups flour
- 2 tablespoons baking powder
- 2 teaspoons vanilla extract
- 1 pinch salt
For the milk mixture
- 6 cups whole milk
- 12 oz. unsweetened condensed milk
- 12 oz. heavy cream (double cream at least 30% fat)
For the caramel frosting
- 2 cups caster sugar
- ¼ cup brown sugar
- ½ cup whole milk
- ½ cup cornstarch
- 1 cup unsalted butter
- ½ teaspoon salt
- ½ teaspoon vanilla extract
Equipment
- Rectangular and removable cake pan , 12 x 8 inches / 30 x 20 cm
- parchment paper
- Stand mixer
- Cooling rack
- Skewer
Instructions
Biscuit
- Preheat the oven to 350 F (180°C).
- Line the bottom of a rectangular, removable cake pan measuring 12 x 8 inches (30 x 20 cm) and at least 3 inches (8 cm) deep.
- Separate the eggs.
- In the bowl of a stand mixer, add the egg whites, add a pinch of salt and beat them until stiff, gradually adding half the sugar.
- Stop beating when soft white peaks form on the beater.
- The mixture should be white and have a smooth, shiny texture.
- In another bowl, beat the egg yolks, vanilla, and the other half of the sugar until the mixture whitens.
- Gently fold the beaten yolks into the egg whites, mixing with a spatula with a movement from the bottom of the bowl upwards to avoid breaking the egg whites.
- Sift the flour and baking powder over the eggs and gently fold them in with a spatula in the same motion as the previous one.
- Pour the batter into the mold and smooth out. Then tap the mold against the work surface to even out.
- Bake for 25 minutes.
- Unmold and place the biscuit on a cooling rack for 30 minutes.
Mixing of milks
- Once the cake has cooled, quickly combine the whole milk, unsweetened condensed milk, and heavy cream in a non-stick saucepan and heat them.
- Remove from heat just before boiling again.
- Using a skewer, poke small holes all over the surface of the biscuit.
- Pour half of the milk mixture into the pan and place the biscuit in it.
- Pour the rest of the milk mixture all over the biscuit and place it in the fridge for 3 hours.
Caramel icing
- Add the caster sugar into a non-stick coated saucepan and let it melt over low heat without touching it.
- While the sugar is melting, mix the cornstarch with a little water to form a thick mixture and set aside.
- Once the sugar begins to melt, stir several times with a wooden spoon.
- Once it is completely melted, stir gently until it turns to a dark golden brown.
- Remove the melted sugar from the heat, add the milk and stir.
- Put the pan back on the heat and add the butter and cornstarch.
- Stir continuously until the butter is completely melted.
- Add the salt to the caramel and stir for a few more seconds.
- Immediately pour the caramel over the cake and let stand for 10 minutes, then refrigerate for at least 2 hours before serving in square portions.
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