20x20cm
baking pan -> 4 large slices
Dough
3
eggs
150g
sugar
1 sachet
vanilla sugar
200g
flour
½ sachet
baking powder
Filling
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.
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.
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. ☼
