Trilece Milk Cake

By Unicorns in the Kitchen · 120 min

Ingredients

Instructions

1. Make the caramel: in a pot over medium heat, melt 1 cup sugar, whisking, until it turns deep golden brown. Add 2 Tbsp butter and stir until melted.
2. Slowly pour in ¾ cup heavy cream, stirring in a circle; the mixture will seize at first. Keep stirring for 2–3 minutes, until bubbles form around the edges and it thickens into a syrup. Transfer to a measuring cup and let it cool.
3. Preheat the oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper.
4. In a large bowl, beat 5 large eggs, 1 cup sugar and 1½ tsp vanilla on high speed for about 5–6 minutes, until doubled in volume and pale yellow.
5. Gradually add ¼ cup milk and ½ cup neutral oil to the eggs, then add 2 cups flour and 1½ tsp baking powder. Fold gently with a spatula.
6. Pour the batter into the pan, smooth the top, and tap the pan on the counter a few times to release air bubbles.
7. Bake for 30–35 minutes, until a toothpick inserted in the centre comes out clean. Let the cake cool completely, then remove it from the pan, flip it so the parchment side is up, and peel off the parchment.
8. Prick the surface all over with a fork. Mix 3½ cups milk, ½ cup heavy cream and ⅓ cup sweetened condensed milk, and pour it over the cake in two batches, letting the first soak in before adding the rest. Refrigerate for at least 1 hour.
9. Whip 2 cups heavy cream with 2 Tbsp sugar on medium to high speed until soft peaks form. Set aside 2 Tbsp for decorating.
10. Spread the whipped cream evenly over the soaked cake.
11. Pour the cooled caramel over the whipped cream and spread gently with an offset spatula.
12. Optionally, pipe parallel lines of the reserved cream across the top, then drag a toothpick through them in the opposite direction to make swirls.
13. Refrigerate for at least 4 hours before slicing and serving.

Summarized from Unicorns in the Kitchen's video. Watch it for the details.

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EggMilkCreamHeavy creamSweetened condensed milkWhipped cream