Trilece Recipe
Hello everyone! Today, I’m super excited to share with you my favorite dessert from around the world.
It’s called Trilece or Tres Leches. This special cake is named after its three kinds of milk – that’s what makes it so yummy and unique!
If you’re curious about other cool desserts, especially from Albania, check out this link. It’s got lots of fun and tasty Albanian dessert recipes you can try at home.
Plus, I’ll be here to answer any recent questions you might have about making a Trilece recipe.
Which Country is Trilece From?
The exact origin of Trilece is a bit of a mystery, with various Latin American countries claiming it as their own.
However, it’s widely believed to have originated in Nicaragua or Mexico.
Regardless of its origins, it has become a beloved dessert throughout Latin America and among Hispanic communities in the United States.
What is Trilece Made Of?
Trilece is made of a sponge cake that’s soaked in three kinds of milk, which is why it’s called “Trilece” or “Tres Leches” (meaning “three milks” in Spanish). The three types of milk used in Trilece are:
- Condensed Milk: This is sweet and thick milk.
- Evaporated Milk: It’s like regular milk but with less water, so it’s more concentrated.
- Heavy Cream or Whole Milk: This adds creaminess to the cake.
When these kinds of milk are mixed and poured over the sponge cake, they make the cake moist and give it a deliciously sweet flavor. You can find all these products easily at Amazon.
Does Tres Leches Contain Egg?
Yes, Tres Leches cake typically contains eggs. They are an integral part of the sponge cake base, providing structure and lightness to the cake.
For those with egg allergies, there are egg-free versions of the cake, but these may have a slightly different texture.
Is Tres Leches Healthy?
No, Trilece is not typically considered a healthy dessert. It’s rich in sugars and calories because of the sweetened condensed milk, evaporated milk, and heavy cream or whole milk.
The cake also often has a whipped cream topping, adding more sugar and calories.
While it’s fine to enjoy Tres Leches on special occasions or in small portions, it’s not the best choice for a healthy diet.
If you’re looking for healthier dessert options, you might want to try desserts with less sugar or those made with fresh fruits.
Does Tres Leches Cake Contain Alcohol?
Typically, Tres Leches cake does not contain alcohol. The traditional recipe includes a sponge cake soaked in a mixture of three kinds of milk: condensed milk, evaporated milk, and heavy cream or whole milk.
However, some variations of the recipe might include a splash of rum or another type of alcohol in the milk mixture for added flavor, but this is not common in the classic version.
Always check the specific recipe you’re using to be sure.
How to Make Heavy Cream?
To make heavy cream follow these steps:
- Milk and Butter Method:
- Take ¾ cup of whole milk.
- Melt ¼ cup of unsalted butter.
- Combine the milk and melted butter. This mixture can be used as a substitute for 1 cup of heavy cream in many recipes.
- Note: This substitute works well for cooking and baking, but it may not whip like real heavy cream.
How Long Does Tres Leche Cake Last?
Tres Leche cake can last for about 3 to 5 days when stored properly in the refrigerator. Here are a few tips for storing it:
- Keep it Covered: Cover the cake with plastic wrap or aluminum foil, or store it in an airtight container. This helps to keep the cake moist and prevents it from absorbing any odors from the refrigerator.
- Refrigerate Promptly: Since Tres Leches cake contains milk and cream, it’s important to refrigerate it soon after serving or baking to ensure it stays fresh and safe to eat.
- Enjoy it Fresh: Although the cake can last a few days, it’s usually best enjoyed within the first couple of days for the best flavor and texture.
Trilece Recipe
Ingredients
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 5 large eggs separated
- 1 cup sugar divided
- 1/3 cup whole milk
- 1 teaspoon vanilla extract
- 1 can 12 oz evaporated milk
- 1 can 14 oz sweetened condensed milk
- 1/4 cup heavy cream
- For the Topping:
- 1 cup heavy whipping cream
- 3 tablespoons sugar
Instructions
- Preheat Oven and Prepare Pan:
- Preheat your oven to 350°F (175°C).
- Lightly grease a 9×13 inch baking pan and set aside.
- Mix Dry Ingredients:
- In a medium bowl, whisk together the flour, baking powder, and salt.
- Beat Egg Whites:
- In a large bowl, beat the egg whites on high speed until soft peaks form.
- Gradually add 1/4 cup of sugar and continue beating until stiff peaks form.
- Beat Egg Yolks and Sugar:
- In a separate bowl, beat the egg yolks with 3/4 cup of sugar until the yolks are pale yellow.
- Add 1/3 cup milk and vanilla extract, and beat to combine.
- Combine Mixtures:
- Gently fold the egg yolk mixture into the egg whites.
- Then, gradually fold in the dry ingredients, being careful not to deflate the egg whites.
- Bake the Cake:
- Pour the batter into the prepared pan.
- Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.Bake the Cake:
- Pour the batter into the prepared pan.
- Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
- Prepare Milk Mixture:
- While the cake is baking, whisk together the evaporated milk, condensed milk, and 1/4 cup heavy cream in a bowl.
- Soak the Cake:
- Once the cake is done and cooled slightly, pierce it all over with a fork.
- Slowly pour the milk mixture over the cake, making sure to cover the whole surface.
- Refrigerate:
- Let the cake absorb the milk mixture for at least 30 minutes in the refrigerator.
- Whipped Cream Topping:
- Whip 1 cup of heavy whipping cream with 3 tablespoons of sugar until it forms stiff peaks.
- Spread this over the chilled cake.Serving and Storage:
- Serve the cake chilled.
- Store any leftovers in the refrigerator, covered, for up to 5 days.