Homemade Trileçe by @malcoms.food

N/A
Medium

1 serving

🥚

5 large

Eggs

🍬

160 g

Sugar

🌾

200 g

Flour

🧀

250 g

Mascarpone

🥛

200 ml

Cream 30%

🍚

60 g

Icing Sugar

🥛

300 ml

Milk

🥛

150 ml

Cream

🥫

200 ml

Sweetened Condensed Milk

🍬

200 g

Sugar

💧

70 ml

Water

🧈

50 g

Butter

🥛

400 ml

Cream 30%

💧

Water

Preparation Steps

  1. Step 1/16

    Preheat the oven to 180°C / 350°F and grease a cake pan.

    butter
    🍰cake pan

  2. Step 2/16

    Whisk the eggs with 160 g granulated sugar until the mixture is pale, thick, and tripled in volume.

    eggs
    granulated sugar
    🥣mixing bowl
    🌀electric hand mixer

  3. Step 3/16

    Fold 200 g all-purpose flour into the egg mixture until no dry streaks remain.

    all-purpose flour
    🥣mixing bowl
    🥄rubber spatula

  4. Step 4/16

    Pour the batter into the prepared cake pan and level the surface.

    🍰cake pan
    🥄rubber spatula

  5. Step 5/16

    Bake the sponge cake for about 25 minutes, until golden and a skewer inserted in the center comes out clean.

    🍰cake pan
    📍skewer

  6. Step 6/16

    Combine 300 ml milk with 150 ml heavy cream in a measuring jug.

    milk
    heavy cream
    🧪measuring jug
    🥄whisk

  7. Step 7/16

    Whisk 200 ml sweetened condensed milk into the milk mixture until smooth.

    sweetened condensed milk
    🧪measuring jug
    🥄whisk

  8. Step 8/16

    Poke the warm sponge all over with a skewer and slowly pour the three-milk mixture over it.

    🍰cake pan
    📍skewer
    🧪measuring jug

  9. Step 9/16

    Refrigerate the soaked cake for at least 2 hours, until the milk mixture has been absorbed.

    🍰cake pan

  10. Step 10/16

    Whip 250 g mascarpone with 200 ml heavy cream until lightly thickened.

    mascarpone
    heavy cream
    🥣mixing bowl
    🌀electric hand mixer

  11. Step 11/16

    Add 60 g powdered sugar and whip the mascarpone mixture to firm, spreadable peaks.

    powdered sugar
    🥣mixing bowl
    🌀electric hand mixer

  12. Step 12/16

    Spread the mascarpone whipped cream evenly over the chilled cake.

    🔪offset spatula
    🍰cake pan

  13. Step 13/16

    Heat 200 g granulated sugar with 70 ml water in a saucepan until it turns a deep amber caramel.

    granulated sugar
    water
    🍲saucepan

  14. Step 14/16

    Remove the caramel from the heat and whisk in 50 g butter until melted.

    butter
    🍲saucepan
    🥄whisk

  15. Step 15/16

    Whisk in the remaining heavy cream and cool the caramel sauce until it is thick but pourable.

    heavy cream
    🍲saucepan
    🥄whisk

  16. Step 16/16

    Drizzle the cooled caramel over the cake and refrigerate for 30 minutes before serving.

    🔪offset spatula
    🍰cake pan

Composition

Ingredients

Types

Eggs, Dairy, Water, Fats

Ingredients

Eggs, Sugar, Flour, Mascarpone, Cream 30%, Icing sugar, Milk, Cream, Sweetened condensed milk, Water, Butter

Allergens

Egg, Milk

Dietetics

Dietary regimen

Vegetarian

Calories

620 kcal

Macro nutrients

Protein: 10g, Carbohydrates: 78g, Sugars: 63g, Fat: 27g, Saturated fat: 16g, Fiber: 1g

Nutritional Information

Minerals

Calcium: 270mg, Iron: 1.6mg, Potassium: 330mg, Sodium: 160mg

Vitamins

Vitamin A: 250µg, Vitamin D: 1.5µg, Vitamin B12: 0.8µg

Preparation

Time Information

Temps

Non spécifié

Difficulty

Level

Medium (2/4)

Steps

16 steps

Equipments

Utensils

mixing bowl, electric hand mixer, whisk, rubber spatula, cake pan, saucepan, measuring jug, skewer, offset spatula

Appliances

oven, refrigerator

Type

Type

Type Of Dish

Dessert, Cake

Occasions

Celebration, Party, Afternoon tea, Holiday

Origin

Source

Platform

instagram

Original Creator

@malcoms.food

Origin

Cuisine

Balkan, Albanian, Turkish

Geographic

Turkey, Marmara

Various

Aspect

Texture

Soft, Moist, Creamy, Airy, Silky

Flavors

Sweet, Milky, Caramelized, Buttery, Creamy

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Do not leave out longer because the cake contains dairy), fridge : 3 days (Store in an airtight container,Keep below 4°C / 40°F), freezer : 30 days (Freeze without caramel topping if possible,Wrap individual slices tightly)