Trileçe — Three-Milk Caramel Cake

Saved recipe by Safira, Tiffin and Tea. Soaking/cooling adds at least 45 minutes; longer soaking improves the cake. Your saved alternative “510 g evaporated milk (or 255 g milk)” is retained, though these are not equivalent volumes. Refrigerate leftovers up to 3 days. Make 1–2 days ahead if desired. Only the plain unsoaked cake is suggested for freezing, up to 2 months; thaw in the fridge before adding syrup and toppings.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 180°C. Butter a deep baking dish or roughly 23 × 33 cm tin and place the shelf in the middle. Combine flour, salt and baking powder.

Step 2

Beat egg whites on high for 1–2 minutes until soft peaks. Gradually add 50 g cake sugar and beat for about 1 minute to stiff peaks. Separately beat yolks and remaining 150 g cake sugar for about 2 minutes until pale. Stir milk and vanilla into the yolks.

Step 3

Gently fold the flour mixture into the yolks in batches using a spatula or metal spoon, checking for flour pockets. Fold in the egg whites without knocking out the air. Pour into the dish and bake for 25–30 minutes.

Step 4

Cool for 15 minutes, then pierce all over with a fork. Mix evaporated milk, condensed milk and syrup cream and drizzle over the cake. Leave for at least 30 minutes to absorb.

Step 5

Whip topping cream and sugar on high for 3–5 minutes until thick. Reserve some in a piping bag or food bag in the fridge for decoration. Spread the rest over the cake.

Step 6

Heat caramel sugar and water until deep golden, preferably without stirring. Remove from heat and gradually stir in caramel cream, adding a little at a time to avoid seizing. Let it cool enough to spread gently over the whipped cream.

Step 7

Spread caramel gradually over the cream using an offset spatula. Pipe horizontal cream lines, then drag a cocktail stick vertically through them to feather. Refrigerate for 2–3 hours or serve immediately.