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Trilece Cake (Tresleche)

Trilece (3 milk cake)

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  • 6 large eggs
  • 100gm caster sugar
  • 200gm plain flour
  • 1 tbsp baking powder
  • 1 tbsp vanillin sugar
  • 300ml thickened cream
  • 375gm tin of condensed milk
  • 800ml milk 
  • Optional: 1 small cup of coffee creamer
  • 300gm Farsitura Karamela (pictured above) or any caramel glucose syrup or caramel sauce i.e. Nestle Top 'n' Fill


  1. Preheat oven to 180 degrees Celsius
  2. Separate the 6 egg yolks from the 6 egg whites
  3. With an electric mixer, beat the egg whites and add the caster sugar and the vanillin sugar
  4. Beat on on high until a thick, glossy consistency is reached, then add each egg yolk individually followed by the the baking powder and beat for another minute 
  5. Stir in the flour with a wooden spoon and combine well
  6. Line a medium sized baking dish with baking paper, then pour in mixture
  7. Bake in oven for 30 - 40 minutes
  8. Allow cake to cool then remove from the baking tray
  9. In a small saucepan, combine the thickened cream and condensed milk and heat over a low temperature. Once combined well, pour in to the bottom of the baking tray
  10. Flip the cake upside down and place in to the thickened cream mixture
  11. Pierce the top of the cake a few times with a fork, then pour the milk (combined with the coffee creamer) over the top of the cake. The cake should now be covered in milk
  12. Cover with cling wrap and place in fridge to cool
  13. Once the cake has soaked up most of the milk, layer the karamela on top and return to fridge
  14. Serve cold


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