Desserts
Trilece (Three-Milk Cake) (Trilece)
Ingredients
- - Eggs — 4 (4)
- - Sugar — 150g (3/4 cup)
- - All-purpose flour — 150g (1 1/4 cups)
- - Baking powder — 5g (1 tsp)
- - Whole milk — 200ml (3/4 cup plus 1 tbsp)
- - Evaporated milk — 350ml (1 1/2 cups)
- - Sweetened condensed milk — 200ml (3/4 cup)
- - Whipping cream — 200ml (3/4 cup plus 1 tbsp)
Method
- Preheat oven to 180°C (350°F) and grease a baking tin.
- Whisk eggs and sugar until pale and fluffy.
- Fold in flour and baking powder gently until just combined.
- Pour into the prepared tin and bake for 25-30 minutes until a skewer comes out clean.
- Let the cake cool, then poke holes all over the surface with a skewer.
- Whisk together whole milk, evaporated milk and condensed milk, then pour evenly over the cake, allowing it to soak in.
- Chill for at least 2 hours, then top with whipped cream before serving.
Introduction: A light sponge cake soaked in a rich three-milk mixture, chilled until deeply moist and topped with a caramel or cream layer.
Cultural Background: Trilece has become widely popular across Albania and the Balkans in recent decades, now a common feature at cafes and family celebrations alike.
Tips: Poke plenty of holes so the milk mixture soaks in evenly throughout the sponge. Chilling overnight gives the best, most deeply soaked texture.
Variations: Top with a caramel drizzle instead of whipped cream. Add a dusting of ground cinnamon over the cream before serving.
Vegetarian/Vegan: Naturally vegetarian; not easily adapted to vegan given the multiple dairy components central to the dish.
Serving Suggestions: Serve chilled, cut into squares, as a make-ahead party dessert.
Storage: Refrigerate in a covered container for up to 4 days.
Reheating: Not applicable — served cold.
Nutrition: 320 kcal | Protein 8g | Carbs 36g | Fat 16g
FAQs:
Q: Can this be made a day ahead? A: Yes, in fact it’s best made at least a day ahead so the milk fully soaks into the sponge. Q: Why is my cake too soggy? A: This usually means too much milk mixture was added at once — pour gradually, allowing it to absorb between additions.
A: