This Turkish Milk Cake, also known as “Trileçe,” is a dreamy dessert that combines airy sponge cake, a sweet creamy milk syrup, rich caramel sauce, and whipped cream topping. Every bite melts in your mouth with a delicate balance of sweetness and softness. Popular throughout Turkey and the Balkans, this cake is a must-try for any dessert lover.
Preparation Time: 30 minutes
Cook Time: 30 minutes
Chill Time: 3 hours
Total Time: 4 hours
Yield: 9–12 slices
Cuisine: Turkish / Balkan
Ingredients
For the Caramel Sauce:
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½ cup sugar
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3 tbsp butter (at room temperature)
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¼ cup fresh cream (at room temperature)
For the Sponge Cake:
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4 eggs
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½ cup sugar (100g)
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1 tsp vanilla essence
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1 pinch salt
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1 cup flour (125g)
For the Milk Syrup:
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1½ cups milk
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½ cup condensed milk
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¼ cup whipping cream
Additional:
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½ cup whipping cream, for topping (optional but recommended)
Step-by-Step Cooking Directions
Make the Sponge Cake
Start with the base—an airy, delicate sponge that will soak up the milk syrup beautifully.
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Preheat your oven to 170°C (340°F). Grease and line a square or rectangular baking pan (20×20 cm or similar).
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Separate the egg whites and yolks into different bowls.
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Beat the egg whites with a pinch of salt until soft peaks form.
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Gradually add the sugar, beating continuously until stiff peaks form and the mixture is glossy.
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Add the egg yolks one at a time, beating well after each addition.
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Stir in the vanilla essence.
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Sift the flour into the mixture and gently fold with a spatula to preserve the airiness. Do not overmix.
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Pour the batter into the prepared baking pan, smooth the top, and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
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Let the cake cool in the pan for 10 minutes, then poke holes all over with a skewer or fork to help absorb the milk syrup.
Prepare the Milk Syrup
This creamy milk mixture is what gives the cake its iconic moist, milky texture.
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In a mixing bowl or jug, combine milk, condensed milk, and whipping cream.
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Stir or whisk until smooth and fully combined.
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Slowly pour the milk syrup over the warm cake, allowing it to seep into the holes. Pour gradually so the cake absorbs the liquid evenly.
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Cover and refrigerate for at least 3 hours, preferably overnight.
Make the Caramel Sauce
This luxurious caramel topping is rich, buttery, and adds a golden layer of flavor.
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In a dry saucepan, melt the sugar over medium heat until it turns golden brown. Do not stir—just gently swirl the pan.
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Once melted and amber-colored, add the butter and whisk quickly.
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Carefully pour in the fresh cream (it may bubble), and stir until smooth.
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Let the caramel cool slightly before using.
Whip the Topping Cream
A fluffy whipped topping gives the final cake a soft, cloud-like finish.
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Beat the whipping cream until soft peaks form.
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Spread evenly over the chilled, milk-soaked cake.
Assemble and Finish
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Once the cake is chilled and topped with whipped cream, drizzle the caramel sauce generously over the top.
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Use a fork or skewer to swirl the caramel if desired for a marbled effect.
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Chill again for 30 minutes before serving to help set the layers.
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Slice and enjoy this soft, creamy masterpiece.
Nutritional Information (Approximate per slice – 12 servings)
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Calories: 310
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Fat: 17g
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Saturated Fat: 10g
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Carbohydrates: 34g
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Sugars: 26g
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Protein: 5g
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Fiber: 0g
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Sodium: 80mg
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Calcium: 90mg
The Origins and Popularity of the Recipe
Turkish Milk Cake, also known as Trileçe, finds its roots in the traditional Latin American Tres Leches cake. This dessert was embraced by Turkish and Balkan cuisine, especially in Albania and Kosovo, where it was given a Mediterranean twist with caramel topping and lighter cream. Its rise to popularity in Turkey came through television shows and restaurants offering this soft, milky delight. Today, it is a staple in patisseries and households, celebrated for its gentle texture and comforting flavors.
Reasons Why You’ll Love the Recipe
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Incredibly Moist: The sponge cake absorbs the milk syrup fully, resulting in a melt-in-your-mouth texture.
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Balanced Sweetness: The condensed milk and caramel add sweetness without being overwhelming.
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Elegant Yet Easy: Simple ingredients, yet the final presentation looks professionally made.
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Make-Ahead Friendly: Perfect for prepping the night before parties or gatherings.
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A Family Favorite: Kids and adults alike love this light and luscious cake.
Health Benefits
While this is certainly a treat, it does contain ingredients that offer some nutritional value:
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Milk and Cream: Rich in calcium and protein, supporting bone health.
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Eggs: Provide high-quality protein and essential vitamins like B12 and D.
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Home-Cooked Control: Making it yourself means no preservatives or artificial flavorings.
Of course, enjoy in moderation—this dessert is best served as part of a balanced diet.
Serving Suggestions
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Best Served Cold: After soaking and chilling, serve it straight from the fridge.
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Extra Garnishes: Sprinkle with cinnamon, chopped nuts, or a drizzle of chocolate.
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Portion Control: Cut into small squares—this rich dessert goes a long way.
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Special Occasions: Ideal for Ramadan dinners, birthdays, or holiday spreads.
Cooking Tips
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Don’t Overbake: The sponge should be just cooked and slightly springy to absorb the milk well.
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Room Temperature Cream and Butter: Prevents curdling and ensures smooth caramel.
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Pour Slowly: Let the milk syrup absorb gradually to avoid sogginess on the bottom.
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Use High-Fat Cream: For the best whipped topping and caramel texture.
Variations to Try
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Coffee Caramel: Add a teaspoon of espresso to the caramel for a tiramisu-like twist.
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Chocolate Version: Mix cocoa into the sponge for a rich chocolate flavor.
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Fruit Topping: Layer with thinly sliced strawberries or peaches under the whipped cream.
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Coconut Milk Syrup: Replace part of the milk with coconut milk for a tropical twist.
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Nutty Finish: Top with chopped hazelnuts or pistachios for added crunch.
Conclusion
This Turkish Milk Cake is more than just a dessert—it’s a cultural favorite that blends simplicity with indulgence. With its fluffy sponge, sweet milk soak, caramel drizzle, and creamy topping, it satisfies cravings without being heavy. Whether you’re new to baking or a seasoned home chef, this cake is a joy to prepare and a delight to serve. Once you’ve made it, it’s sure to become a regular in your dessert rotation.
FAQ
1. Can I make this cake ahead of time?
Absolutely! This cake tastes even better the next day after the milk has fully absorbed.
2. What type of condensed milk should I use?
Use sweetened condensed milk (not evaporated milk) for that creamy richness.
3. Can I freeze Turkish Milk Cake?
It’s not recommended, as freezing may affect the texture and the whipped cream layer.
4. Can I use store-bought caramel?
Yes, but homemade caramel tastes fresher and allows you to control the sweetness.
5. How long can I store this cake in the fridge?
Store covered for up to 4 days. The texture stays moist and flavorful.
6. Can I skip the whipped cream topping?
You can, but the whipped cream balances the caramel and enhances the texture.