Trilece
Portion: 
Preparation: 
( 32 oy 2,13/5)
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.
Trileçe is composed of the words “Tres-Leches” meaning three milks. Although it is not known exactly where it came from, they brought us a dessert with milk syrup reminiscent of revani. It is said that goat-buffalo-cow milk was used in the original of this dessert, but since I did not have a 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 will easily try using 3 milks together, because if the milk is not boiled and condensed, it will not keep the 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.
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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?
- 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.
- 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.
- Add the beaten egg yolks to the fluffed egg whites and mix.
- 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.
- 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).
- 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.
- 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.
- After cooling for 1-2 hours, slice and serve.
Hello,
When I read the questions from my friends, I could not stand it, there must be some semolina in the trileche. I have tasted the things done by those who know and during my travels abroad. A thicker and fuller cake, as I learned, 1/3 of the flour measure would be semolina. I haven't tried it yet, but it makes sense. Otherwise, it is the cake we know soaked in milk. Would you also try this? Greetings and love...
Nilay Hn, I tried your Trilice recipe twice, it's delicious, but after rising in the oven, the cake goes out even though I don't open the lid. Should I increase the flour?
Hi, it could be due to over-whipping. If you increase the flour, that light cake will be firm and full, it may not absorb the syrup enough. Love…
The cake went out when you mixed Triliçe's cake. It was extinguishing for me too. After whisking the whites and yellows of the cake well, be careful not to deflate the thyme slowly with the spatula while mixing it together and adding flour. I did that. I was even surprised that it didn't go out afterward.
Hello,
While my trilecem cake was baking, it puffed up very well, but after taking it out of the oven, the middle part became very thick and thin. What should be paid attention to so that it does not lose its fluffiness?
Apart from that, the taste was very good, a successful recipe like all your recipes, thank you :)
Well done.. But I have two questions. Shall we pour the milk and cream while the cake is hot? Is it okay if we do it for the larger of my square debt? Take it easy..
Hello Sibel, you can pour the cake as soon as it reaches its first temperature, that is, after 2-3 minutes. My mold was 24×17 and 5 cm deep. You can use a square pyrex close to this.
Ms. Nilay, I had the opportunity to eat this dessert in the Balkans, I even ate it in different places for comparison. It has a fuller cake compared to the ones I ate in Turkey. The milk holding capacity of the cake is quite high and although there is a lot of milk in it, you do not see any milk spread on the plate. While eating, you get a more intense milk taste than cow's milk, and the egg is not noticeable at all. Although I often come across trileche with fruit, I saw that only caramel is used as a sauce.
Hello Ms. Duygu, I think they add additives such as extra sponge cake riser to the ones made here. It was nice to get information from someone who tasted it on the spot :) Thank you
I thank you. I follow you with pleasure :)