by - 01:09


20x20cm baking pan -> 4 large slices

3 eggs
150g sugar
1 sachet vanilla sugar
200g flour
½ sachet baking powder

600ml milk
150g sour cream, 25% fat content
100g powdered milk

Caramel sauce
100g sugar
a pinch of salt
30ml water
40g sour cream, 25% fat content
2 tbsp butter

+flour and butter -> baking pan

Trileqe is one of my all-time favourite desserts. It may not have any fruit pieces inside, but it’s still perfect on a hot day – it’s refreshing and delicate at the same time. Like ice cream that’s not really ice cream.

I tasted it for the first time in Kosovo and then in Albania (these are the countries that, in my opinion, make it best). I also found it in Turkey, in a version greatly resembling the Balkan one (with ç instead of q). Then, there were rumours about being able to also find it in Latin America – and I did, in Colombia! And then in Chile!

There were many versions of trileqe that I managed to test, but this one is the best.
Make the dough. Separate the eggs; beat the egg whites with the sugar and slowly add the yolks – previously mixed, too –. With a spatula/spoon, mix in the flour, the baking powder, and the vanilla sugar, bit by bit.
Make the dough
Butter and flour the baking pan, then pour the mix and bake for 15 minutes in the preheated oven, at 170ºC. Let it cool after you take it out of the oven.
For the filling, mix the sour cream with 50g of powdered milk, then pour it into the milk and add the remaining amount of powdered milk. Your result should be a fine milky mix.
Fork the cake and start pouring the milky mix over it. Pause when it looks like overflowing and continue later. When you’re done, let the baking pan sit in the fridge, preferably overnight.
Fork the cake

Pour the milky mix over the cake
In the morning or at least 2-3 hours later, take the baking pan out of the fridge and make the caramel sauce as described here, using half the amounts. When it cools a little, pour the caramel sauce over the cake and let it sit in the fridge for at least half an hour more.
Cut a square slice and savour it.

Trileqe always takes me away, to sunny holiday mornings. ☼

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