Balkan-Style Tres Leches (Trileçe) with Caramel Topping
Trileçe (sometimes spelled trileqe)is a Balkan dessert inspired by Latin American tres leches cake. The sponge cake is incredibly light and airy, soaked in a mixture of three milks, then finished with a silky caramel topping. Unlike many Latin versions, Balkan trileçe often uses a fluffy sponge without butter, which allows the milk mixture to absorb beautifully while keeping the cake delicate and balanced.
Equipment
- 1 9X13-inch baking pan
- 1 Electric or stand mixer
- mixing bowls
- whisk
- rubber spatula
Ingredients
Sponge Cake
- 5 large eggs room temp
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1 tsp baking powder
- pinch of salt
Milk Soak
- 1.5 cups whole milk
- 1 cup heavy cream
- 1 cup condensed milk
Topping
- 1 tub caramel topping
Instructions
Bake the Sponge Cake
- Preheat oven to 350°F (175°C) and lightly grease a 9×13 baking pan.
- Separate the eggs. Beat the egg whites until soft peaks form, then gradually add half of the sugar and continue beating until stiff peaks form.
- In another bowl, beat the egg yolks with the remaining sugar until pale and creamy. Mix in the vanilla extract.
- Gently fold the yolk mixture into the egg whites.
- Sift together the flour, baking powder, and salt, then carefully fold into the batter until just combined.
- Pour batter into the prepared pan and bake 22–25 minutes, until lightly golden and set.
- Let the cake cool slightly, then poke holes all over the surface with a fork or skewer.
Prepare the milk mixture
- Whisk together: whole milk, evaporated milk, heavy cream, sugar, vanilla.
- Slowly pour the mixture evenly over the cake so it absorbs fully.
- Refrigerate the cake for 1–2 hours to allow the sponge to soak up the milk.
Finish with caramel
- Spread the store-bought caramel topping evenly over the whipped cream layer. Use a spatula to smooth it across the surface.
Chill and serve
- Refrigerate the cake for at least 2 hours before serving so the layers set.Slice into squares and serve cold.
Notes
The sponge cake does not contain butter or oil, which allows it to absorb the milk mixture perfectly.
Using store-bought Balkan caramel topping is traditional and saves time while keeping the authentic flavor.
For the best texture, let the cake soak at least 2 hours or overnight.