Trilece Turkish Milk Cake

By Unicorns in the Kitchen · 150 min

Ingredients

Instructions

1. Make the caramel: in a pot over medium heat, melt the sugar, whisking, until it turns a deep golden brown. Add the butter and stir until melted.
2. Slowly pour in the heavy cream while stirring in a circle. The mixture will seize up 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.
3. Preheat the oven to 350°F (175°C). Line a 9x13 baking pan with parchment paper.
4. Using a mixer with the whisk attachment, beat the eggs, sugar and vanilla on high for about 5-6 minutes, until doubled in volume and pale yellow.
5. Gradually add the milk and oil to the whipped eggs, then the flour and baking powder. Fold gently with a spatula.
6. Pour the batter into the pan, smooth the top, and bang the pan on the counter a few times to release air bubbles.
7. Bake for 30-35 minutes, until a toothpick inserted in the center comes out clean. Let the warm 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 whole surface of the cake with a fork. Mix the milk, heavy cream and sweetened condensed milk. Pour over the cake in two batches, letting the first half soak in before adding the rest. Refrigerate at least 1 hour.
9. Whip the heavy cream and sugar on medium to high speed until soft peaks form. Set aside 2 tablespoons for decorating. Spread the rest evenly over the soaked cake with a spatula.
10. Pour the cooled caramel over the whipped cream and spread gently with an offset spatula.
11. Optional: pipe the reserved whipped cream in parallel lines across the cake, then drag a toothpick through the lines in the opposite direction to make swirls.
12. Refrigerate 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