Turkish Tres Leches Cake (Trileçe)
Turkish Tres Leches Cake, or Trileçe, is a delicious moist & fluffy cake soaked with 3 types of milk & topped with cream and caramel sauce.
Ingredients
For The Cake:
- 1 1/2 cups all purpose flour sifted
- 5 large eggs room temperature
- 1 cup granulated sugar 200g
- 2 teaspoons vanilla extract
- 1 1/2 teaspoons baking powder
- Pinch of salt
- 1/3 cup whole milk
- 1/3 cup neutral oil
3 Milk Mixture:
- 1 1/3 cup heavy cream
- 1 can sweetened condensed milk
- 1 1/3 cups evaporated milk
The Cream Topping:
- 1 cup heavy cream
Caramel Layer:
- 1 cup granulated sugar
- 2 tablespoons unsalted butter
- 3/4 cup heavy whipping cream
- 2 tablespoons water
Instructions
To Make the Cake:
- Add the eggs to a bowl of a stand mixer. Beat on medium speed.
- Add the sugar, a tablespoon at a time, until the eggs are doubled in size. This process should take 10 minutes.
- Once doubled in size and fluffy, turn off the mixer. Add in the vanilla, milk and oil. Beat on medium speed for 30 seconds to 1 minute.
- Finally, sift in the flour, salt and baking powder.
- Fold in gently using a spatula.
- Spray a 9x13 pan well and pour the batter on-top.
- Bake at 350 for 20-30 minutes or until golden on top.
- Remove from the oven and let it cool for 15 minutes.
- Make the milk mixture by combining the heavy cream, evaporated milk and condensed milk in a bowl.
- Once the cake cools, use a fork and poke holes on the cake all around. Pour the milk mixture ontop of the cake evenly. refrigerate for 30 minutes.
To Make the Caramel:
- Prepare the caramel as the cake cools.
- On low heat, add the sugar to a heavy bottomed pan. Let it melt, do not touch it.
- Once it starts to clump up, use a wooden spoon to gently move it around to help it melt.
- Once fully melted, add in the heavy cream and water.
- Mix well, it will bubble.
- Finally, toss in the cubed butter, off heat.
- Mix everything well until incorporated. Set aside to cool.
For The Cream Topping:
- To make the cream, beat the heavy whipping cream on medium speed until thick and fluffy, about 5-8 minutes.
- Remove about 1/4 cup of cream and set it aside to decorate the cake.
To Assemble:
- Once the cake cools for 30 minutes, top it with the whipped cream. Refrigerate for another 30 minutes before adding the caramel.
- To add the caramel, whisk it well before dolloping it all over the cake. It can get messy but thats okay, it’s a little tricky.
- Move the pan around to swirl the caramel rather than spread it with a spoon.
- Refrigerate another 30 minutes before decorating with the remaining cream.
- Add the reserved cream to a piping bag and cut a thin tip. Pipe lines going across the pan.
- Use a toothpick to drag the lines in the opposite direction you piped them in. Start at the top and go down, then the next line over start at the bottom and drag upwards.
- Once fully decorated, refrigerate for a minimum of 4 hours, or best, overnight.
Notes
- Ensure eggs and milk are at room temperature before starting.
- Always sift the flour while baking cakes to prevent clumps.
- Don’t over-mix the ingredients, which can lead to a dense texture.
- Chill the cake between each step, and refrigerate it after pouring the milk mixture.
- Keep an eye on the pan when making caramel, as it can burn quickly.
- If you feel like the caramel layer is too hard for you to do, just add it on-top and swirl it with the cream layer.
Nutrition
Calories: 714kcalCarbohydrates: 67gProtein: 10gFat: 46gSaturated Fat: 24gPolyunsaturated Fat: 4gMonounsaturated Fat: 15gTrans Fat: 0.1gCholesterol: 202mgSodium: 172mgPotassium: 264mgFiber: 1gSugar: 51gVitamin A: 1513IUVitamin C: 1mgCalcium: 220mgIron: 2mg
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