Trileçe, a delectable dessert that has gained popularity across Turkey and the Balkans, is known for its soft, spongy texture and unique three-milk mixture. This delightful cake is soaked in a blend of cow’s, goat’s, and sheep’s milk, which imparts a rich and creamy flavor. Originating from Latin America, Trileçe has been embraced and adapted by various cultures, each adding their own twist to the recipe. Topped with caramel or fruit sauces, this dessert is a favorite for its light yet indulgent taste, making it a perfect treat for any occasion.
Ingredients for Trileçe Recipe (Full Consistency)
5 eggs
1 finger less than 1 water glass of sugar
1,5 cups flour
1 packet of baking powder
1 packet of vanilla
For the milk sauce;
3,5 cups of milk
3 tablespoons of granulated sugar
200 g liquid cream
For caramel sauce;
1 tea glass sugar
1 tablespoon of butter
200 g liquid cream
For the top
1 packet of whipped cream
How to Make Trileçe Recipe (At Full Consistency)?
* To make trileçe with whipped cream, firstly, let’s take eggs and granulated sugar in our mixing bowl and whisk until it reaches the consistency of boza.
* Add flour, baking powder and vanilla and mix with a spatula from bottom to top and pour it into the oven dish with greaseproof paper.
* Bake in a 170° oven for 10 minutes, then reduce the heat to 150° and bake for about 30 minutes.
* For the milk sauce of the trileçenin, whisk the milk, granulated sugar and liquid cream in a suitable bowl and keep it in the fridge.
* For the caramel sauce, let’s take the sugar in our pan and melt it over medium heat by stirring constantly.
* When it gets a light colour, add 1 tablespoon of butter and let the butter melt.
* Finally, add the liquid cream and cook over low heat by stirring for a short time until the sauce thickens.
* Let’s turn our warmed cake upside down, remove the greaseproof paper and make holes with a fork.
* Pour our cold sherbet over the cake.
* Separate 1 packet of whipped cream for decoration and spread the rest on the cake.
* Pour our warmed caramel sauce over the whipped cream.
* Let’s decorate it with whipped cream and shape it with a toothpick.
* After resting for 5-6 hours, slice and serve.
* Bon appetit in advance to those who will try our magnificent caramel trileçe.
The size of the tray I use is 28 * 28 square borcam, I would like to add this information for those who ask how the tray size should be, those who want it to be thinner can use a larger tray, I use this size tray of borcam very often, if you slice it small, 16 slices or large large 9 slices can be obtained 🙂
Note: I know that the trileçe recipe does not actually use whipped cream, I preferred to use whipped cream when making this recipe, because I am not a person who likes too much dessert. Only the caramel flavour is a bit heavy for me. I prefer to eat other sherbet desserts with something milky like clotted cream or ice cream. This is all about my taste 🙂 Of course, those who wish can prepare it without whipped cream, as I said, I like to consume intense sweet things by lightening them a little. I recommend it to those looking for light milk dessert recipes, bon appetit in advance to those who will try it 🙂