Learn how to make Trileçe, one of the most popular and sought-after desserts in recent years, with a blackberry sauce. A recipe for soft, milk-soaked sponge cake with a delicious topping.
Ingredients for Trileçe (Turkish Milk-Soaked Sponge Cake)
6 eggs
1 water glass (about 200 ml / 3/4 cup + 1 tbsp) + 2 tablespoons granulated sugar
1 water glass (about 200 ml / 3/4 cup + 1 tbsp) flour
1 packet baking powder
1 packet vanilla
4 water glasses (about 800 ml / 3 1/3 cups) milk
400 ml cream
250 g blackberries
1 tablespoon starch
Half a tea glass (about 50 ml) water
How to Make Trileçe (Turkish Milk-Soaked Sponge Cake)
Carefully separate the yolks and whites of 6 eggs. Place the egg whites into a deep mixing bowl. Add 1 water glass of granulated sugar and beat with a mixer on high speed until the mixture reaches a creamy consistency. Add the egg yolks and continue mixing with the mixer. Once the sugar has dissolved and the eggs are evenly combined, add 1 water glass of flour, 1 packet of baking powder, and 1 packet of vanilla. To keep air bubbles in the dessert, from this point on fold the cake batter with a spatula from the bottom upward to aerate it. Grease a preferably rectangular baking dish, then pour the cake batter into it. Smooth the surface with a spatula. Bake the sponge cake in a preheated oven at 180°C (350°F), then remove from the oven and let it rest at room temperature.
For the milk syrup: pour 4 water glasses of cold milk and 400 ml of cream into a deep saucepan. Whisk together, then simmer over low heat for about 5 minutes. Remove from heat and set aside to cool. Cut the sponge cake into square slices with a sharp knife. Ladle the warm milk syrup evenly over the dessert.
For the blackberry sauce: remove the stems from 250 g of blackberries and rinse them well. Drain the washed blackberries, then mash them with a fork in a bowl and transfer to a small saucepan. Add 2 tablespoons of granulated sugar. In a small bowl, dissolve 1 tablespoon of starch in half a tea glass of water. Add to the blackberries and cook, stirring occasionally. Remove from heat, let cool, then spread over the Trileçe with a spatula. Once cooled, refrigerate for 2–3 hours before serving.
