Trileçe is a remarkably delicate milk cake: an airy sponge generously soaked with a mixture of milk and cream, topped with stable whipped cream and a mirror-smooth caramel glaze. The result is a very moist, melt-in-the-mouth dessert for family tea or a festive table.
Ingredients for the sponge
- Eggs — 3
- Sugar — 3/4 cup | 150 g
- All-purpose flour — 1 3/4 cups | 225 g
- Sparkling mineral water — 1/4 cup | 70 ml
- Refined sunflower oil — 3 1/2 tbsp | 50 ml
- Milk — 2 tbsp | 30 ml
- Baking powder — 1 heaping tsp
- Vanilla sugar — 1 packet
Milk soak
- Milk — 1 2/3 cups | 400 ml
- 30–35% cream — 3/4 cup | 200 ml
- Sugar — 2 tbsp
Caramel sauce
- Sugar — 3/4 cup | 170 g
- Butter — 1 oz | 25 g
- 30–35% cream — 1 cup | 250 ml (warmed)
Whipped cream
- 30–35% cream, very cold — 1 2/3 cups | 400 ml
- Powdered sugar — 2 tbsp
- Cream stabilizer — 2 packets
Step-by-step recipe
- Preheat the oven to 340°F | 170–180°C. Line a 8×12-inch | 20×30 cm baking pan with sides with parchment paper.
- For the sponge, beat the eggs with the sugar and vanilla sugar until pale, fluffy, and voluminous. Add the milk and sunflower oil, then mix.
- Combine the flour with the baking powder, sift into the egg mixture, and fold in gently. Finish by pouring in the sparkling mineral water and mix quickly but carefully until smooth.
- Pour the batter into the pan and bake for 25–30 minutes, until a skewer comes out dry. Let the sponge cool completely in the pan.
- For the soak, mix the milk, cream, and sugar, then warm lightly until the sugar dissolves; do not boil. Let cool to lukewarm.
- Poke the cooled sponge all over with a skewer. Pour over the milk mixture in 2–3 additions, allowing it to absorb between pours. Chill for 30–60 minutes.
- Caramel sauce: melt the sugar in a dry skillet or saucepan until amber, without stirring, only gently swirling the pan. Remove from the heat, add the butter, and stir. Slowly pour in the warm cream while whisking constantly. Return to the heat and cook for 1–2 minutes until smooth. Cool completely to room temperature.
- Whipped cream: beat the very cold cream with the powdered sugar and stabilizer until firm, stable peaks form.
- Assemble the cake: spread an even layer of whipped cream over the soaked sponge. Carefully pour the cooled caramel sauce on top and smooth it out. Chill for at least 2 hours, ideally overnight.
- Serve in squares. If you like, finish with a few whipped cream lines over the caramel or a pinch of flaky sea salt.
Nutritional value per serving
| Calories | ≈ 520 kcal |
|---|---|
| Protein | ≈ 7 g |
| Fat | ≈ 31 g |
| Carbohydrates | ≈ 48 g |
| Sugar | ≈ 35 g |
| Fiber | ≈ 1 g |
| Sodium | ≈ 120 mg |
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Tips and variations
- Use cream with at least 30% fat; this keeps the topping stable and prevents it from loosening.
- Always cool the caramel to room temperature before pouring it over the cream, or the top layer may slide.
- If you do not have stabilizer, use cream cheese instead: whip 300 ml of cream and fold in 150 g cream cheese until smooth and creamy.
- For a more pronounced flavor, add a pinch of flaky sea salt to the finished caramel.
- You can use a round 9.5-10.5-inch | 24-26 cm cake pan or a rectangular one about 8×12 inches | 20×30 cm.
FAQ
Can I replace the mineral water in the batter?
Yes, plain water or milk in the same amount will work, but sparkling water makes the sponge a little lighter and airier.
Why did the caramel turn lumpy?
The cream was most likely too cold or added too quickly. Warm the cream and add it in a thin stream, whisking vigorously.
How long does the cake keep?
Trileçe keeps in the refrigerator for up to 3 days in a closed container. For the best texture, let it rest for at least 6–8 hours.