Three Milk Cake
Three Milk Cake, Trilece, is a popular Albanian dessert cake topped with a rich caramel sauce. It is very delicious. I was very keen to try out this recipe I got in a cooking magazine but was very skeptical about the quantity of milk poured over the cake. The recipe calls for 1 litre full cream milk, 400 ml evaporated milk and 400 ml cream. It turned out just lovely.
Method
- Preheat the oven to 180 ?C. Grease a large baking dish, 30 cm by 40 cm, and line with baking paper.
- Make the cake. Beat the egg whites with a pinch of salt until foamy. Add the caster sugar, a third at a time and whisk until stiff and shiny. Add the vanilla essence and whisk well. Add the egg yokes, one at a time, whisking well after each addition. Sift the flour and baking powder together. Fold it into the egg mixture with a spatula. Spoon the batter into the baking dish and smooth the top. Bake in the oven for 30 minutes. Remove from the oven and set aside for 10 minutes. Turn the cake out onto a cooling rack and peel off the baking paper.
- Mix the three milks together. Pour half the milk into the baking dish. Place the cake onto the milk in the baking dish. Slowly pout the remaining milk over the cake. Set aside and allow the cake to soak up all the milk.
- Make the caramel sauce. Dissolve the sugar in 100 ml of the water over low heat. Bring to a rapid boil and continue boiling until the syrup is deep brown caramel. Add the remaining 100 ml of water and stand back, because the caramel will spatter wildly. Remove the saucepan from the heat and swirl the saucepan around. Add the butter to the caramel and stir until melted. Let the caramel cool for 15 minutes
- Mix the corn flour with the 3 tablespoons of water to a smooth paste. Spoon some of the caramel into the corn flour paste and mix well. Pour the corn flour mixture into the caramel and mix well. Return to a low heat and bring back to a boil while stirring continuously. Add a little more water if the sauce