Trileqe | Milky Caramel Sponge Cake | Albanian/Turkish Dessert | Cook with Zahen

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: whipped topping

Greek yogurt reduces calories while maintaining creaminess

cake flour

🥗Healthier: all-purpose flour

💰Cheaper: self-rising flour

All-purpose flour is more accessible and versatile.

evaporated milk

🥗Healthier: coconut milk

💰Cheaper: regular milk

Coconut milk adds a unique flavor while being dairy-free.

condensed milk

🥗Healthier: honey

💰Cheaper: sugar syrup

Honey provides sweetness with fewer calories.

Preheat the oven to 350°F (175°C).

Grease and flour a baking pan.

Mix cake flour, baking powder, and sugar in a bowl.

Whisk eggs in a separate bowl until frothy.

Combine the egg mixture with the dry ingredients until smooth.

Pour the batter into the prepared pan and bake for 25-30 minutes until golden.

Allow the cake to cool completely in the pan.

In a bowl, combine evaporated milk, condensed milk, and regular milk.

Poke holes in the cooled cake with a fork.

Slowly pour the milk mixture over the cake, allowing it to soak in.

Refrigerate the cake for at least 2 hours to absorb the milk.

Whip heavy cream with vanilla extract until soft peaks form.

Spread the whipped cream over the soaked cake.

Garnish with fruit or cinnamon before serving.

Cooking Techniques

Spice Level:

Allergens