Trilece is a soft and moist dessert of Balkan origin, made with a fluffy sponge cake soaked in a rich three-milk mixture – whole milk, fresh cream, and condensed milk – and topped with a smooth caramel coating. It is sometimes also decorated with thin decorations of WHITE CHOCOLATE melted and, using a piping bag, decoratively spread over it!
I, who am always curious and love to experiment in the kitchen, decided to look for the recipe after seeing a picture of this dessert on social media and try to make it myself in my kitchen… and it was love at first taste! Soft, creamy, and delicious, it is the perfect dessert to share with family or serve on a special occasion.
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I have opened a recipe channel that is open to everyone and free on WhatsApp with no notifications and no sound, which you can subscribe to by clicking the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read a sweet and savory recipe!
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Still on the THEME of milk-based sweet recipes, I leave you with other interesting proposals, or at least I hope they are!
- Difficulty: Medium
- Cost: Medium
- Rest time: 7 Hours
- Preparation time: 25 Minutes
- Portions: 6People
- Cooking methods: Oven
- Cuisine: Albanian
- Seasonality: All seasons
Ingredients
- 3 eggs
- 90 g sugar
- 90 g flour
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon baking powder for cakes (optional)
- 1/2 cup milk
- 1/4 cup fresh cream (but not whipped)
- 3 1/2 tbsp condensed milk (sweetened)
- 1/2 cup sugar
- 1/4 cup liquid fresh cream (if hot, it splatters less when poured into caramel)
- 2 tbsp butter
Tools
8 x 8 inch pan
- Pans
Steps
Whisk the eggs with sugar, salt, and vanilla for 7/8 minutes until a light and fluffy mixture is obtained.
Then, gently fold in sifted flour and baking powder, mixing from the bottom upwards.
Pour now into a greased and floured or parchment-lined pan.
Bake the sponge cake at 340°F static for about 20-25 minutes (toothpick test).
Let it cool completely in the pan on a wire rack.For the soaking mixture, mix milk, cream, and condensed milk, blending well their different consistencies.
Poke the surface of the cold sponge cake, but not too much.
Slowly pour the soaking mixture over it in several stages and let it absorb.
Cover and put in the refrigerator for at least 4 hours or better, for an entire night.
After the resting time and when it’s time to taste it, complete it by preparing the caramel.Then melt the sugar in a saucepan over medium heat until it reaches a nice amber color.
Remove from heat, add hot cream with GREAT CARE BECAUSE THE MEETING OF THE TWO PREPARATIONS MAKES EVERYTHING SPLASH, and then add butter and stir until you have a smooth sauce that you let slightly cool.Finish assembling the TRILECE cake by covering the cake with caramel and smooth quickly.
Leave in the fridge for at least 1 hour before serving.Several steps are needed, but the result is remarkable!
Enjoy your meal! Annalisa
Special Tips
Special Tips
– Use room temperature eggs, they whip better and give the sponge cake a fluffier texture.
– Do not open the oven during the first 18 minutes of baking to prevent the sponge cake from collapsing.
– Soak in multiple stages: pour the milk mixture slowly, waiting for the cake to absorb before adding more.
– Shiny caramel: to keep it shiny, brush the surface with a little cream immediately after spreading it.
– Rest in the fridge: the next day it is even better because the flavors blend and the texture becomes creamier.
– Variations: you can flavor the soak with a teaspoon of vanilla extract or a dash of sweet liqueur.
