Discover the creamy and indulgent world of Trileçe, a popular dessert inspired by the Turkish delight, tres leches. This luscious cake combines a light, airy sponge soaked in a sweet milk syrup, topped with a velvety cream, and finished with a rich caramel sauce. Each layer of Trileçe adds a depth of flavor and texture that makes this cake an unforgettable treat. Whether you’re new to this dessert or a longtime fan, preparing Trileçe at home brings a piece of culinary magic right to your table.
Why You’ll Love This:
Trileçe is a perfect blend of sweetness and texture, offering a moist base, creamy topping, and decadent caramel glaze that will satisfy any sweet tooth. The sponge cake soaks up the milk syrup, resulting in a delightfully moist texture that contrasts beautifully with the light whipped cream and the glossy caramel sauce. This dessert is not only delicious but also visually appealing, making it a perfect showstopper for any occasion.
Perfect Occasion:
Trileçe is ideal for celebrations, family gatherings, or as a special treat after a meal with friends. It’s especially popular during festive occasions and holidays, where a comforting and indulgent dessert is appreciated by guests. This cake can also be a delightful surprise at potlucks and picnics, providing a sweet and satisfying end to any dining experience.
Decoration Tips:
To beautifully garnish the Trileçe, consider using a piping bag to create swirls or dollops of cream on the caramel layer before drawing designs with a toothpick. For a more elegant touch, sprinkle a light dusting of ground cinnamon or cocoa powder over the caramel. If you’re feeling adventurous, adding a sprinkle of toasted nuts or coconut flakes can introduce an extra layer of texture and flavor that complements the creamy and caramel notes perfectly.
Ingredients for the Sponge Cake:
- 4 eggs
- 50 ml warm water
- 160 g sugar
- 1 packet vanilla sugar
- 110 g flour
- 110 g cornstarch
- 7 g baking powder (about one teaspoon)
Milk Syrup:
- 800 ml milk
- 200 ml cream
- 150 g sugar
Cream Topping:
- 1 packet of whipped cream stabilizer (kremsanti) mixed with cold milk or
- 300 ml cream whipped with 1 tablespoon powdered sugar and 1 packet cream stabilizer
Caramel Sauce:
- 250 g sugar
- 400 ml water
- 40 g cornstarch
Instructions:
- Sponge Cake:
- In a mixing bowl, whisk eggs with warm water briefly. Add sugar and vanilla sugar, and beat on high speed for about 10 minutes until creamy.
- Sift in the flour, cornstarch, and baking powder, folding gently to incorporate.
- Pour the batter into a greased 40×27 cm baking pan, smoothing the top. Bake in a preheated oven at 170 degrees Celsius for 30 minutes.
- Milk Syrup:
- In a saucepan, combine milk, cream, and sugar. Stir over medium heat until the sugar dissolves. Do not boil; just warm it.
- Once the cake is lukewarm, gradually pour the cold syrup over it, allowing it to soak in completely.
- Cream Topping:
- Either whip the cream stabilizer with cold milk according to package directions or whip the cream with powdered sugar and cream stabilizer until stiff peaks form.
- Spread this cream evenly over the cooled, soaked cake.
- Caramel Sauce:
- Melt sugar in a pot over medium heat, occasionally shaking the pot until the sugar dissolves and turns golden.
- Carefully add 200 ml water to the melted sugar (be careful as it may splatter). Stir until the sugar dissolves again.
- Mix cornstarch with the remaining 200 ml water and add to the boiling sugar mixture. Let it thicken, then remove from heat and cool to room temperature, stirring occasionally.
- Spread the caramel sauce over the cream layer. Use a piping bag to add cream stripes, then draw patterns with a toothpick.
- Chill the cake in the refrigerator until ready to serve.
Enjoy this creamy, moist, and irresistibly sweet Trileçe cake, a perfect treat for any dessert lover!
