Turkish Trileçe Cake

Ingredients

• 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
• For 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
• Recipe and method for Trileçe cake from our friend and chef at Shou Tabkhin Today:
• Batoul Habhab
• Click Batoul’s name to visit her page on our site and enjoy all her delicious recipes.
• For more desserts from Batoul, see Asfoof Done Right

Method

1. First, beat the eggs until creamy, then gradually add the sugar and beat until it dissolves.
2. Add the liquids and beat, then gradually add the flour and beat.
3. In a medium-sized Pyrex dish, grease a light layer of butter and dust it with a little flour.
4. 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.
5. Leave it for a quarter of an hour until it browns on the bottom.
6. Turn off the bottom heat and turn on the top heat for a few minutes so the surface browns as well.
7. Turn off the oven and leave the cake inside.
8. 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.
9. 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.
10. 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.
11. 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.
12. Serve the cake cold.
13. Batoul Habhab
14. For more desserts from Batoul, visit her pages on our site.