Desserts
ChefOla Faour
Turkish Trileçe Cake
Trileçe is one of the most delicious Turkish cakes — its name is everywhere. Try this recipe and enjoy the cake topped with cream and caramel.
Trileçe has become a well-known Turkish dessert... here’s the recipe — give it a try.
Ingredients
Start here, then move straight into the method.
- 2 eggs
- 1 cup milk
- a dash of vanilla
- 1/4 cup oil
- 3/4 cup sugar
- 1 tbsp baking powder
- 1 1/4 cups sifted flour
- Soaking the cake
- 1/4 cup heavy cream
- Cream layer
- 1 cup heavy cream (unsweetened)
- 3 tbsp powdered sugar
- Caramel
- 1/2 cup sugar
- 1 tbsp butter
- 3/4 cup heavy cream
- For more desserts from Batoul, see Asfoof Done Right
Method
Follow the cooking sequence without leaving the page.
- First, beat the eggs until creamy, then gradually add the sugar and beat until it dissolves.
- Add the liquids and beat, then gradually add the flour and beat.
- In a medium-sized Pyrex dish, grease a light layer of butter and dust it with a little flour.
- Pour the trileçe cake batter and place the Pyrex in a preheated oven at 180°C on the upper rack, away from the bottom heat source.
- Leave it for a quarter of an hour until it browns on the bottom.
- Turn off the bottom heat and turn on the top heat for a few minutes so the surface browns as well.
- Turn off the oven and leave the cake inside.
- Separately, mix 1 cup liquid milk with a pinch of vanilla and 1/4 cup liquid cream; after the cake cools, make small holes with a metal or wooden skewer so the cake absorbs this mixture when poured over it.
- Also separately, whip 1 cup cream without sugar with 3 tablespoons powdered sugar and a pinch of vanilla until combined, then spread it over the trileçe cake.
- Prepare the caramel: put 1/2 cup sugar in a pan until it turns brown, then add 1 tablespoon butter and 3/4 cup liquid cream.
- After the caramel cools a little and the white cream layer on the cake has chilled, spread the caramel over the top and garnish with a little whipped cream.
- Serve the cake cold.
Recipe tags
DessertsInternationalVegetarianNut free
Notes and serving ideas
- Asfoof Done Right
