Turkish Trileçe: Three-Milk Caramel Cake Step-by-step instructions

Before you start

Heat the oven to 350°F (175°C) and line a 9x9-inch baking dish with parchment paper. Separate the eggs, placing the whites in a large bowl and the yolks in another. Measure out all the ingredients so everything is within reach.

Have a skewer or toothpick ready for poking holes in the warm cake. Make sure the whipped cream is ready, either store-bought or freshly whipped, and keep it chilled until needed. Prepare the caramel ingredients nearby, as the caramel comes together quickly.

Instructions

Bake the Sponge

1. 1Make the Sponge
   Heat the oven to 350°F (175°C). Line a 9x9-inch baking dish with parchment paper. Separate the eggs, placing the whites in a large bowl and the yolks in another. Beat the egg whites with an electric mixer on medium-high speed until stiff peaks form. Gradually add the sugar to the yolks and beat until pale and thick. Gently fold the yolk mixture into the whites. Sift the flour and baking powder over the egg mixture, add the vanilla, and fold gently until just combined.
   Look for The batter is airy and light, with no streaks of flour.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Fold gently to keep the air in the whites; overmixing deflates the sponge.
2. 2Bake the Sponge
   Bake for 25 minutes, until the top is golden and a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack. While the cake is still warm, use a skewer to poke holes all over the surface, going all the way to the bottom.
   Look for The cake is golden, springy, and a toothpick comes out clean.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Poke many holes so the milk soak can penetrate every part of the sponge.

The sponge should be golden, risen, and springy to the touch. A toothpick inserted in the center comes out clean, and the edges are lightly browned.

The cake should have pulled away slightly from the sides of the pan. Allow it to cool just until warm—not hot—before poking holes and pouring the milk soak. The texture should be light and airy, with a fine crumb.

Soak and Chill

3. 3Soak with Three Milks
   In a large measuring cup, whisk together the whole milk, heavy cream, and sweetened condensed milk until well combined. Slowly pour the milk mixture over the warm cake, letting it absorb before adding more. Continue until all the milk is used. The cake will look very wet, but that's correct. Cover and refrigerate for at least 2 hours, or overnight, until fully chilled.
   Look for The cake is saturated and jiggles slightly when moved.
   Tip Pour slowly and evenly; the sponge will soak up every drop.

The cake should look deeply saturated, with the milk mixture fully absorbed. When you press gently, a little milk may seep out, but the surface should not be puddled. The cake should be completely chilled after at least 2 hours in the refrigerator. The texture will be dense and moist, almost like a bread pudding, but still hold its shape when cut.

Top and Glaze

4. 4Top with Whipped Cream
   Spread the whipped cream evenly over the chilled cake, creating a smooth layer. Return the cake to the refrigerator while you make the caramel.
   Look for The cream layer is smooth and even.
   Tip Use a spatula to create swirls if desired.
5. 5Make the Caramel
   In a small saucepan, heat the sugar over medium heat, stirring occasionally, until it melts and turns a deep amber color. Remove from heat and carefully whisk in the butter until melted, then slowly add the heavy cream. The mixture will bubble vigorously. Stir until smooth, then let cool for a few minutes until slightly thickened but still pourable.
   Look for The caramel is glossy and smooth, without lumps.
   Tip Be careful when adding cream—it will steam and bubble.
6. 6Glaze and Serve
   Pour the warm caramel over the whipped cream layer, tilting the pan to cover evenly. Use a toothpick to create decorative feather patterns in the caramel. Chill for at least 30 minutes to set the caramel slightly. Slice and serve cold.
   Look for The caramel is glossy and set, with beautiful swirls.
   Tip For clean slices, use a sharp knife dipped in hot water.

The whipped cream layer should be smooth and even, covering the entire cake. The caramel should be glossy and pourable, and when spread over the cream, it should create a thin, even layer. After chilling, the caramel should be set but still slightly tacky. The finished cake should look elegant, with the amber caramel contrasting against the white cream.

Common mistakes

Overmixing the batter after adding the flour can deflate the egg whites, resulting in a dense sponge. Be gentle and fold just until no streaks remain. Pouring the milk soak too quickly can cause it to pool on top instead of absorbing.

Pour slowly, letting each addition soak in. If the caramel crystallizes, it may be because the sugar was stirred too much or the pan was not clean. Swirl the pan and avoid stirring once the sugar starts to melt.

How to tell it’s done

The sponge is done when it is golden brown on top and a toothpick inserted into the center comes out clean, with no wet batter clinging to it. The internal temperature of the cake should read at least 160°F (71°C) to ensure the eggs are fully cooked.

After soaking, the cake should be completely saturated and cold. The caramel should be a deep amber color and smooth, with no graininess. When you tilt the pan, the caramel should flow slowly and evenly.

• Egg dishes: 160°F (71°C) in the thickest part