Trilece means three milky. Buffalo, goat and cow milk is used together with this name is claimed. But this is nothing but the city legend of the confectioners. The term “3 milk Bur means normal (fresh) milk, condensed and condensed milk and finally reduced (evapore) milk. It is an extremely light and balanced dessert. It is served with caramel sauce which gives shine and provides the main attraction on the floury cake which becomes very light with its combination with milk.
The Mexican version contains cream on the cake and vanilla and rum. It can be thought that the British came from the Trifle family and the Italians from the Tiramisu family. Let’s move on to the recipe.
Ingredients for Tres Leches:
- 6 eggs
- 300 g powdered sugar
- 2 cups (400 g) of flour
- 1 packet of baking powder
- 1 teaspoon of butter
For milk jam;
- 1 liter of milk
- 125 g granulated sugar
- 125 g brown sugar
- 1 teaspoon of carbonate
For milk mixture;
- 125 g, half cup, granulated sugar
- 7 cups, 1.7 liters, milk
- 400 ml, 2 packs, cream
Preparation of Tres Leches:
For milk jam,
Mix 1 liter of milk with 125 grams of powdered sugar and brown sugar in a deep saucepan. Stir over low heat until the sugar has melted. When the sugar melts, set it on a higher fire. When the milk starts to boil, put on low heat and add 1 teaspoon of carbonate and whisk with beater. The carbonate mixed with the milk will react and foam as if it will overflow. This will prevent the milk from clotting. It is important that the carbonate you use here is fresh, otherwise it may make you taste bitter.
The whipping action will increase the foaming, and when you stop you will see the foaming slowly fading. Cook for about 3 hours by flapping over very low heat. It will get consistency and color as it cooks. In the last 5-10 minutes of the 3-hour period, undercut slightly. Do not come to the middle fire, but not in the shortest. In this way, the jam will become more viscous and spreadable. The color may darken a bit. When thickened, close the bottom and allow to cool with a little more stirring. Remember, the jam will continue to darken as it cools. So you can leave a little more sloppy consistency, or you can pour a spoon on a plate, cool and check its consistency.
Separate the whites of the 6 eggs. At this stage, one piece of yellow to prevent contamination of white one by one in a small bowl and then in a large bowl. Throw 1 pinch of salt into the hand blender at the lowest level of 1-1.5 minutes. Run up. When the egg white is frothed, add 300 g of powdered sugar gradually and whisk. Add egg yolks to whites one by one and continue to whisk. After foaming thoroughly, add 2 cups of flour to the mixture, sifting the cake for more swelling. Add 1 pack of baking soda. After that, not with a mixer
Fold with spatula and stir in the same direction from bottom to top until no flour pellets remain. Be careful not to extinguish the egg raised. Lightly grease a rectangular cake mold measuring 30 × 40 cm with butter and pour the cake mixture into the tray. After pouring into the tray, spread evenly and let rest for 5 minutes.
It will be a dark cake mix, keep in mind. You don’t have to worry if I did it wrong. At the end of 5 minutes, cook for 30 minutes at the bottom shelf of the oven, which is heated up to 180 degrees, heated upside down and without fan. At the end of 30 minutes, remove the cake from the oven and cut about half an inch from each edge to level the edges.
These pieces are almost the same as the cat tongue that was sold in patisseries during my childhood. Very tasty, even by themselves. Then take the cake back into the tray and slice into equal squares. Here you can cut according to how big you want your trilight slice. I cut 15 slices.
For milk mixture,
Heat 200 ml of cow’s milk with 125 g of granulated sugar until the sugar dissolves. After the sugar has melted, put it in a different container and add another 1.5 liters of milk and 2 packs of cream and mix. This will be the mixture you will soak the milk.
Now that Trilece is ready, it’s time to combine. Pour the milk mixture over the cake in the tray, taking care of each slice separately. After this, it is useful to keep it in the refrigerator for 1-2 hours to cool down and to draw the milk. You can pour the Milk Jam on top and serve.
We are looking forward to your feedback and photos.
Enjoy your dessert! 😍💕