Authentic Turkish Trilece Cake
Ingredients
Cake
- 5 eggs
- 1 cup powdered sugar
- 2 cups flour
- 1 packet vanilla
- 1 packet baking powder
Syrup
- 2 packets cream (400 ml)
- 1 liter milk
- 1 cup powdered sugar
Caramel sauce
- 1 packet cream (200 ml)
- 1 cup powdered sugar
- 1 tablespoon butter
Topping
- 1 packet whipped cream topping (75 g)
- 1 cup cold milk (200 ml)
Preparation
Put the powdered sugar in a pot on the stove and heat on low heat until it melts and turns caramel color, shaking the pot occasionally.
After the sugar melts, add the butter and stir until it melts.
Slowly add the cream and stir quickly until the sauce thickens.
Transfer the thickened caramel to a heat-resistant container and set aside to cool quickly.
In a mixing bowl, beat the eggs and powdered sugar with a mixer.
Add the flour, baking powder, and vanilla, and beat again.
Pour the batter into a large baking dish and spread evenly with a spatula.
Bake in a preheated 170°C oven without fan, using top and bottom heat.
In a bowl, mix milk, cream, and powdered sugar until the sugar dissolves, then set aside.
Whip the powdered whipped cream topping with cold milk until thickened.
Set aside about 1 tablespoon of the whipped cream for decoration.
Remove the baked cake from the oven and let it cool slightly.
Pour the prepared syrup over the cake and let it absorb completely until cool.
Spread the whipped cream topping evenly over the soaked cake.
Spread the cooled caramel sauce over the top.
Notes
Use a 30x40 cm baking pan or a standard large rectangular dish for best results.
The recipe also works in a 27x40 cm borcam or similar large rectangular pan.
