Trilece is a soft and moist dessert of Balkan origin, made with a soft sponge cake soaked in a rich three-milk soak – whole milk, fresh cream, and condensed milk – and topped with a smooth caramel coating. Sometimes it is also decorated with thin decorations of melted white chocolate, which when inserted into a piping bag decorates the whole thing delightfully!
I, who am always curious and love to experiment in the kitchen, after seeing a photo of this dessert on social media, decided to look for the recipe and try to make it myself in my kitchen… and it was love at first taste! Soft, creamy, and delicious, it’s the perfect dessert to share with family or to serve on a special occasion.
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I have opened a channel of recipes open to everyone for free on WhatsApp with no notifications and no sound, which you can subscribe to by clicking on the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read a sweet and savory recipe!
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Always on the topic of sweet milk recipes, I leave you with other interesting proposals, at least I hope!
- Difficulty: Medium
- Cost: Medium
- Rest time: 7 Hours
- Preparation time: 25 Minutes
- Portions: 6 People
- Cooking methods: Oven
- Cuisine: Albanian
- Seasonality: All seasons
Ingredients
- 3 eggs
- 3.17 oz sugar
- 3.17 oz flour
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon baking powder (optional)
- 1/2 cup milk
- 1/4 cup fresh whipping cream (but not whipped)
- 1.7 oz sweetened condensed milk (sweetened)
- 3.5 oz sugar
- 1.7 oz liquid fresh cream (it splashes less when hot when poured into caramel)
- 0.88 oz butter
Tools
8 x 8 inches baking pan
- Pans
Steps
Beat the eggs with sugar, salt, and vanilla for 7/8 minutes until obtaining a fluffy and pale mixture.
Then add sifted flour and baking powder, mixing gently from bottom to top.
Now pour into a buttered and floured pan or lined with baking paper.
Bake the sponge cake at 338°F static for about 20-25 minutes (toothpick test).
Let it cool completely in the pan and on a wire rack.For the soak, mix milk, cream, and condensed milk, blending the various consistencies well.
Poke holes but not too much on the surface of the cold sponge cake.
Pour the soak slowly over multiple times and let it absorb.
Cover and refrigerate for at least 4 hours or better, overnight.
After the resting time and when ready to taste, complete by preparing the caramel.Then dissolve the sugar in a saucepan over medium heat until it takes on a nice amber color.
Off the heat, add hot cream VERY CAREFULLY BECAUSE THE MEETING OF THE TWO PREPARATIONS MAKES EVERYTHING SPLASH, and then butter, mixing until you have a smooth sauce that you let cool slightly.Complete the assembly of the TRILECE cake by covering the cake with the caramel and leveling it quickly.
Let it sit in the fridge for at least 1 hour before serving.There are several steps, but the result is remarkable!
Enjoy your meal! Annalisa
Special Tips
Special Tips
– Use eggs at room temperature, please: they beat better and give the sponge cake a softer texture.
– Do not open the oven in the first 18 minutes of baking to prevent the sponge cake from collapsing.
– Soak in multiple stages: slowly pour the milk mixture, waiting for the cake to absorb it before adding more.
– Shiny caramel: to keep it shiny, brush the surface with a little cream immediately after spreading it.
– Rest in the fridge: it is even better the next day because the flavors blend and the texture becomes creamier.
– Variants: you can flavor the soak with a teaspoon of vanilla extract or a splash of sweet liqueur.
