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Trileçe Recipe

Ingredients
For the cake:
5 eggs
1 cup granulated sugar
60 ml warm water (about ¼ cup)
125 ml vegetable oil (about ½ cup)
2 cups all-purpose flour
1 packet vanilla (approx. 1 tsp)
1 packet baking powder (approx. 10 g)

For the milk syrup:
200 ml heavy cream
1 liter milk
½ cup granulated sugar

For the caramel sauce:
1 cup granulated sugar
1 tbsp butter
200 ml heavy cream

For the topping:
1 packet whipped cream powder (75 g)
1 cup cold milk (200 ml)

Baking dish size:24 x 35 cm (9.5 x 13.5 inches)

Instructions

1. Prepare the Caramel Sauce:
Place 1 cup of sugar in a small saucepan. Heat on low until the sugar melts completely and turns a caramel color. You can gently shake the pan or stir lightly with a spoon occasionally.
Once the sugar has melted, add 1 tablespoon of butter and stir until it melts. Slowly pour in the 200 ml cream and continue stirring until the sauce thickens slightly. It will become smoother as you stir—this creates a rich, silky caramel.
Transfer the caramel to a heat-resistant bowl and let it cool. Stirring occasionally will help it cool faster.

2. Prepare the Cake:In a large bowl, combine 5 eggs and 1 cup of sugar. Beat with a mixer until light and foamy.
Add the oil, warm water, flour, baking powder, and vanilla in order and beat again until smooth.
Line a large rectangular baking dish with parchment paper. Pour the batter into the dish and spread it evenly with a spatula.
Bake in a preheated oven at 170°C (340°F), no fan, for about 35 minutes.
3. Prepare the Milk Syrup:
Mix the milk, cream, and sugar in a large bowl until the sugar dissolves completely.

4. Prepare the Whipped Cream:
Add 1 cup of cold milk to the whipped cream powder and beat until it thickens and becomes fluffy. Reserve 1 tablespoon of whipped cream for decoration.

5. Assembling the Dessert:
Let the cake cool for 1-2 minutes after baking. Then carefully remove it from the parchment paper by flipping it.
Poke holes all over the cake using a toothpick, then evenly pour the milk syrup over the cake. Let the cake fully absorb the liquid and cool completely.
Spread the whipped cream over the cooled cake evenly using a spatula.
Pour the cooled caramel sauce over the whipped cream layer and gently spread it.
Place the reserved whipped cream in a piping bag and draw parallel lines over the caramel. Then use a toothpick to drag through the lines perpendicularly to create a decorative pattern. Be gentle and only move on the surface.

6. Chill and Serve:
Let the dessert rest in the refrigerator for at least 2 hours.
After chilling, slice and serve your delicious Trileçe from the large baking dish.
Enjoy!