Trilece: The Turkish Milk Cake That's Better Than Tres Leches!

Name: Trilece: The Turkish Milk Cake That's Better Than Tres Leches!
Total time: 110 min
Ingredients: 2 cups + 2 tbsp Sugar; 2 tbsp Butter; 3 ¼ cups Heavy cream; 5 Egg; 1 ½ tsp Vanilla; 3 ¾ cups Milk; ½ cups Vegetable oil; 2 cups Flour; 1 ½ tsp Baking powder; ⅓ cups Sweetened condensed milk; Whipped cream

By Unicorns in the Kitchen · 110 min

Ingredients

Sugar2 cups + 2 tbsp
Butter2 tbsp
Heavy cream3 ¼ cups
Egg5
Vanilla1 ½ tsp
Milk3 ¾ cups
Vegetable oil½ cups
Flour2 cups
Baking powder1 ½ tsp
Sweetened condensed milk⅓ cups
Whipped cream

Instructions

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

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

Watch the recipe video

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