Trileçe Recipe | Three Milk Cake

heavy cream

🥗Healthier: coconut cream

💰Cheaper: whipped topping

Coconut cream adds richness while reducing dairy content.

sweetened condensed milk

🥗Healthier: honey

💰Cheaper: sugar syrup

Honey offers a natural sweetness with fewer processed ingredients.

whole milk

🥗Healthier: almond milk

💰Cheaper: 2% milk

Almond milk is lower in calories and suitable for lactose intolerance.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil provides healthy fats and a unique flavor.

In a bowl, whip the eggs at room-temperature with a pinch of salt until foamy (up to a minute).

Add the sugar in stages, whisking for around a minute between each one, after the last addition of sugar continue whipping until the mixture reaches a fluffy, soft ribbon stage (8–10 min total, with a hand mixer).

Sift in flour and gently fold it in. Make sure there is no unmixed flour.

Pour it into a parchment-lined pan and bake at 170°C/340°F for 25–28 minutes until golden. Let it cool for 10 minutes in the pan, then cool completely on a wire rack.

Combine the condensed milk with the heavy cream and mix them first before adding milk to prevent lumps. Stir in whole milk until well combined.

Bring the mixture to room temperature (18–25°C / 64–77°F).

Return the cooled sponge to the pan and slowly pour the milk mixture over it. Cover and let it soak for at least 4 hours in the fridge.

Set the cup with heavy cream on low heat until steaming and almost boiling.

In a saucepan, melt sugar with water over low to medium heat without stirring at first. Stir with a wooden spatula when it turns golden. Look for a rich amber color.

Stir in the butter thoroughly. Once the cream is nearly boiling, remove it from the heat and gradually add it to the caramel. Stir until smooth and fully incorporated, then transfer to a cup or bowl to cool to room temperature.

Whip cold cream until stiff peaks form. Set aside a small amount of whipped cream into a piping bag for decoration.

After soaking the sponge for at least 4 hours, remove it from the fridge and spread the whipped cream evenly over the cake. Chill for about an hour to set before pouring the caramel.

Once chilled, pour the caramel over the whipped cream and spread it quickly. If the caramel begins to harden before you can spread it, gently reheat it.

Decorate the cake by piping straight lines of whipped cream across the top. Use a toothpick to drag it in one direction over the lines to create a pattern.

Serve immediately or refrigerate overnight for an even better texture.

Cooking Techniques

Spice Level:

Allergens