Trilece

About This Recipe

Trilece (from the Albanian pronunciation of 'tres leches') is the reigning dessert of Kosovan cafes and restaurants, having arrived from Turkey in the early 2000s and become so beloved that it now feels entirely Kosovan. A light, airy sponge cake is baked and then pierced all over and drenched in a mixture of whole milk, sweetened condensed milk, and evaporated milk, which the cake absorbs as it chills overnight. It is finished with a layer of golden caramel — made by caramelizing sugar directly in the pan — giving each slice a beautiful two-tone presentation of ivory soaked sponge beneath a lacquered amber crown.

Ingredients

Serves 10

• 5 largeeggs, separated
• 150 gcaster sugar, divided
• 150 gall-purpose flour
• 1 tspbaking powder
• 1 tspvanilla extract
• 200 mlwhole milk
• 200 mlsweetened condensed milk
• 200 mlevaporated milk
• 150 gcaster sugar (for caramel)
• 3 tbspwater (for caramel)

Instructions

1. 1

   Make the caramel base

   In a 25×30 cm metal baking pan, heat sugar and water over medium heat on the stovetop (do NOT stir) until the caramel is deep amber, about 8–10 minutes. Tilt to coat the base evenly. Allow to set — this will become the top of the cake once unmolded.

2. 2

   Make the sponge batter

   Preheat oven to 180 °C. Beat egg yolks with half the sugar until pale and thick, about 4 minutes. Stir in vanilla. Beat egg whites separately to soft peaks, then gradually add remaining sugar and beat to stiff glossy peaks. Gently fold whites into yolk mixture. Sift in flour and baking powder and fold until just combined.

3. 3

   Bake

   Pour batter over the set caramel in the pan. Bake for 25–30 minutes until golden and a skewer comes out clean. Cool in the pan for 10 minutes.

4. 4

   Soak with three milks

   Whisk together whole milk, condensed milk, and evaporated milk. Pierce the warm sponge all over with a skewer. Pour milk mixture slowly and evenly over the cake, allowing full absorption.

5. 5

   Chill

   Cover and refrigerate for at least 4 hours, preferably overnight.

6. 6

   Unmold and serve

   Run a knife around the edges. Place a large serving platter over the pan and invert quickly. The caramel will run down over the cake. Cut into squares and serve cold.

Variations

• •

  Top with whipped cream before the caramel for a richer Turkish-style trilece.

• •

  Add shredded coconut to the milk soak mixture for a tropical twist.

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

• •

  Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.

Storage

Store covered in the refrigerator for up to 4 days. Do not freeze.

Frequently Asked Questions