Trileçe (Tres Leches Cake)

A soft sponge cake soaked in a milk and cream mixture and finished with a thin layer of caramel. A much-loved chilled dessert from the Balkans and Turkey.

Ingredients

• 200 g (4) eggs
• 280 g sugar (120 g for the cake, 60 g for the milk soak, 100 g for the caramel)
• 120 g white flour
• 5 g (1 tsp) baking powder
• 400 g whole milk
• 200 g liquid cream (150 g for the milk soak, 50 g for the caramel)
• 15 g butter

Instructions

1. 1

   Preheat the oven to 180 °C and line a 20x30 cm baking dish with baking paper.

2. 2

   Beat the eggs and 120 g sugar with a mixer for 6-7 minutes until pale and roughly tripled in volume.

3. 3

   Sift in the flour and baking powder and fold gently from the bottom up so the batter keeps its air.

4. 4

   Spread the batter in the dish and bake for 22-25 minutes, until golden and a toothpick comes out clean; let it cool until just warm.

5. 5

   Warm the milk, 150 g cream and 60 g sugar until the sugar dissolves. Prick the cake all over with a fork and spoon the mixture evenly over the whole surface.

6. 6

   For the caramel, melt 100 g sugar in a small pan over medium heat without stirring for 5-6 minutes until amber; off the heat, slowly add 50 g warm cream, then the butter, and stir until smooth.

7. 7

   Let the caramel cool for 10 minutes and spread it thinly over the cake; chill for at least 4 hours and serve in squares.

Nutrition

Per serving