Trilece (Turkish Milk Cake)

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Trilece, or Turkish Milk Cake, is a light sponge cake soaked in a creamy milk mixture and topped with sweet caramel sauce. This easy and delicious dessert is perfect for any occasion!

Prep Time25

Cook Time30

Chilling Time4

Course: Dessert

Cuisine: Turkish

Servings:

Author: Shadi HasanzadeNemati

Ingredients

Caramel

1 cup Granulated sugar
2 tablespoons Butter
¾ cup Heavy cream

For the Cake

5 Eggs large
1 cup Granulated sugar
1½ teaspoons Vanilla
¼ cup Milk
½ cup Neutral flavored oil
2 cups All purpose flour
1½ teaspoon Baking Powder

Milk Mixture

3½ cups Milk
½ cup Heavy cream
⅓ cup Sweetened condensed milk

Whipped Cream Layer

2 cups Heavy cream
2 tablespoons Granulated sugar

US Customary - Metric

Instructions

Make the Caramel

In a pot over medium heat, whisk the sugar until it melts and turns a deep golden brown (dark caramel). Add the butter and stir until melted.
Slowly pour in the heavy cream and stir in a circular motion. Keep in mind the mixture will solidify after adding the cream. Keep stirring and cook for 2-3 minutes until bubbles form around the edges and the sauce thickens into a syrup. Transfer to a measuring cup and set aside to cool.

Prepare the Cake Batter

Preheat your oven to 350°F (175°C). Line a 9x13 baking pan with parchment paper.
In a large mixer bowl or stand mixer with the whisk attachment, beat the large eggs, sugar, and vanilla extract on high speed until the mixture doubles in volume and turns pale yellow (about 5-6 minutes).
Gradually add the milk and oil into the whipped egg mixture, followed by the flour and baking powder. Use a rubber spatula to gently fold everything together.
Pour the batter into the prepared baking dish, smoothen the top with a spatula and bang the pan on the counter a couple of times to get rid of excess air bubbles.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the warm cake cool completely, then carefully remove it from the pan. Flip the cake so the side with parchment paper is on top. peel off the parchment paper.
Using a fork, poke holes all over the cake surface. Then in a bowl, mix the milk, heavy cream, and sweetened condensed milk. Slowly pour the mixture over the cake in batches: pour half, let it absorb, then pour the rest. Refrigerate for at least 1 hour.

Make The Whipped Cream Layer

In a bowl, whip the heavy cream and sugar on medium to high speed until soft peaks form. Reserve 2 tablespoons for decorating later.
Spread the fluffy whipped cream layer over the soaked cake using a rubber spatula for an even, smooth finish.

Finish With Caramel And Swirls

Pour the cooled caramel sauce over the whipped cream layer. Spread gently using an offset spatula.
Transfer the reserved whipped cream into a small piping bag and pipe parallel lines across the top of the cake. Use a toothpick to drag through the lines in an opposite direction, creating beautiful swirls. Keep in mind, this part of completely optional.
Refrigerate for at least 4 hours before slicing and serving.

Video

Notes

Always use room temperature eggs and milk for a smoother batter and better cake rise.
When you're ready to decorate the cake with the caramel sauce, you might notice it has thickened a little — and that's completely normal! Just place the caramel in a saucepan, gently heat it for about 30 seconds, and stir in a couple of tablespoons of heavy cream. It will loosen up and reach the perfect consistency for drizzling.

Nutrition