Indulge in the simplicity and richness of this Ultra-Fast Trilece Cake, a dessert that seamlessly combines the softness of sponge cake with the luxurious soak of three different types of milk. This recipe is famed for its straightforward preparation and immediate gratification, allowing you to enjoy the dessert as soon as it’s ready—perfect for those who can’t bear the wait. Topped with a velvety caramel sauce and optional white chocolate, each slice offers a perfect balance of moist texture and sweet, creamy flavors.
Why You’ll Love This: This cake is a dream come true for anyone who loves moist, milk-soaked desserts. The combination of condensed milk, regular milk, and heavy cream ensures that the sponge cake is thoroughly saturated, providing a melt-in-your-mouth experience with every bite. The caramel topping adds a rich, buttery finish that perfectly complements the mild milkiness of the cake. Optional white chocolate can be added for those who crave a hint of extra sweetness and a touch of elegance.
Perfect Occasion: Trilece Cake is ideal for a variety of occasions, whether it’s a casual family gathering, a festive celebration, or a comforting treat for a cozy evening. It’s also a popular choice for potlucks and parties, where its universal appeal and quick preparation make it a practical and delightful option. Serve it as a dessert at dinner parties or enjoy a slice as a luxurious afternoon treat—the possibilities are endless.
Decoration Tips: For a beautiful presentation, drizzle the caramel topping in a decorative pattern and sprinkle grated or melted white chocolate over the top. You might also consider garnishing with a sprinkle of cinnamon or nutmeg to add a warm, spicy note that contrasts beautifully with the sweetness of the cake. Serving this cake on a decorative cake stand or with elegant dessert plates can further enhance its appeal.
Ingredients:
- 6 eggs
- 6 tablespoons of sugar
- 200 grams of flour
- Half a teaspoon of baking powder
- 800 ml of milk
- 400 ml of condensed milk
- 400 ml of heavy cream
- 400 grams of caramel topping
- 1 bar of melted white chocolate (optional)
Instructions:
- Separate the egg whites and beat them until foamy. Gradually add sugar and continue beating until stiff peaks form.
- Gently fold in the egg yolks one at a time into the whipped whites.
- Mix the baking powder with flour and sift into the egg mixture, blending gently at the lowest mixer speed.
- Pour the batter into a baking dish lined with parchment paper and bake in a preheated oven at 200 degrees Celsius (392 degrees Fahrenheit) for 20-30 minutes. Use a toothpick to check for doneness.
- Allow the cake to cool. Meanwhile, mix together milk, condensed milk, and heavy cream.
- Invert the cooled cake onto a serving tray, remove the parchment paper, and poke holes throughout with a knife.
- Pour one-third of the milk mixture into the mold, place the cake back in (hole-side down), poke the top, and then pour over the remaining milk mixture. Allow the cake to absorb the liquid.
- Drizzle with caramel topping and garnish with melted white chocolate if desired.
Enjoy!
