Turkish Trilece Cake

By Unicorns in the Kitchen · 120 min

Ingredients

Instructions

1. Make the caramel: in a pot over medium heat, melt the sugar, stirring, until it turns a deep golden brown. Add the butter and stir until melted.
2. Slowly pour in the heavy cream, stirring in circles. The mixture will seize at first. Keep stirring and cook 2-3 minutes, until bubbles form at the edges and the sauce thickens to a syrup. Pour into a measuring cup and let cool.
3. Preheat the oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper.
4. Beat the eggs, sugar and vanilla on high speed for about 5-6 minutes, until doubled in volume and pale yellow.
5. Gradually beat in the milk and oil, then fold in the flour and baking powder 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.
8. Let the warm cake cool completely, then remove it from the pan. Flip it so the parchment side is up and peel the paper off.
9. Prick the whole surface of the cake with a fork. Mix the milk, heavy cream and 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.
10. Whip the heavy cream and sugar on medium to high speed until soft peaks form. Set aside 2 tablespoons for decorating.
11. Spread the whipped cream evenly over the soaked cake.
12. Pour the cooled caramel over the whipped cream and spread gently with an offset spatula.
13. Optional: pipe lines of the reserved cream across the top and drag a toothpick through them in the opposite direction to make swirls.
14. 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