Trilece

Hello Dear Friends,

The Kitchen Secrets version of that famous sweet trileche, which has been raging for a long time and almost nobody has tasted it, is quite easy as always :) When preparing this recipe, 5 eggs are enough instead of using 6-3 eggs.

TrileceIt is a combination of the words "Tres -Leches", meaning three milks. Although it is not known exactly where it came to the Balkans, they brought us a dessert with milk sherbet that resembles revani. It is said that goat-buffalo-cow milk was used in the original of this dessert, but since I did not have the chance to go to the Balkans and eat it on the spot, I tasted it in 1-2 different places. I don't think anyone would easily try using three milks together, because if the milk is not thickened by boiling, it won't have the right consistency.

After all, the most practical solution to catch the closest recipe to what you tasted outside is to open the cream with milk. There is no need to add milk powder, etc., because the warm dessert absorbs and thickens the cream & milk mixture as it rests.

Again, you can use ready-made caramel sauce instead of homemade caramel to get the closest taste to the prepared ones. I used FO's caramel ice cream sauce, which you can find in pastry shops. The result was very successful, I think it should definitely be tried this way.

If you say you still want to make my caramel sauce at home, Caramel Sauce You can try my recipe.

Love…

Ingredients for Trileçe Recipe

For the cake:

• 3 medium egg
• 3 Turkish coffee cups of flour (126 gr)
• 4 Turkish coffee cups granulated sugar (268 gr)
• 1 cup of Turkish coffee (68 gr)
• 1 package baking powder
• 1 pinch of salt
• Some butter to lubricate the mold

For the sherbet:

• 1,5 glass of cold milk
• 2 glass of cream

For the above:

• 1 pack of instant caramel sauce

How to Make Trileçe Recipe?

1. Separate the whites and yolks of the eggs. Beat the whites by adding a pinch of salt and 1 Turkish coffee cup of granulated sugar.
2. Start whisking by adding 3 cups of granulated sugar to the egg yolks. Then add 1 cup of Turkish coffee and whisk until all the sugar is completely dissolved.
3. Add the beaten egg yolks to the fluffed egg whites and mix.
4. Sift 2 Turkish coffee cups of flour in 2 times and add, stirring from bottom to top so as not to deflate the eggs. Sift the baking powder and vanilla together with the 3rd cup of flour and add it to the dough and mix it carefully until there are no lumps.
5. Grease a medium-sized rectangular pan with butter. Transfer the Trilice dough to my tin and bake in a preheated oven at 180 degrees until the inside of the cake comes out dry (approximately 35-40 minutes).
6. Take the baked cake out of the oven, make holes at frequent intervals with the help of a skewer. Mix the cream and milk and pour it over the cake.
7. Let the cake rest for 5 minutes to absorb the creamy syrup. Cover the cake, which has come to room temperature, with caramel sauce and put it in the refrigerator.
8. After cooling for 1-2 hours, slice and serve.

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