Super-Quick Trilece Cake: A decadent, moist treat with a caramel topping

Indulge in the simplicity and richness of this super-quick Trilece Cake, a dessert that seamlessly combines the sweetness of a sponge cake with the luxurious soaking of three different types of milk. This recipe is known for its simple preparation and instant gratification, allowing you to enjoy the dessert as soon as it's ready, perfect for those who can't stand the wait. replaces the word nice with emptypped with a velvety caramel sauce and optional white chocolate, each slice offers the perfect balance of chewy texture and sweet, creamy flavors.

Why you'll love it: This cake is a dream come true for anyone who loves moist, milk-soaked desserts. The combination of condensed milk, regular milk, and heavy cream ensures that the sponge cake is completely saturated, providing a melt-in-your-mouth experience with every bite. The caramel topping adds a rich, buttery finish that perfectly complements the sweet milkiness of the cake. Optional white chocolate can be added for those who crave an extra hint of sweetness and a touch of elegance.

Perfect occasion: Trilece Cake is ideal for a variety of occasions, whether it's a casual family gathering, a festive celebration or a comforting treat for a cozy evening. It's also a popular choice for potlucks and parties, where its universal appeal and quick preparation make it a convenient and delicious option. Serve it as dessert at a dinner party or enjoy a slice as a luxurious afternoon treat—the possibilities are endless.

Decorating Tips: For a beautiful presentation, drizzle caramel in a decorative pattern and sprinkle grated or melted white chocolate on top. You might also consider topping with a pinch of cinnamon or nutmeg to add a warm, spicy note that contrasts beautifully with the sweetness of the cake. Serving this cake on a decorative cake stand or with elegant dessert plates can further enhance its appeal.

Ingredients:

• 6 eggs
• 6 tablespoons of sugar
• 200 grams of flour
• Half a teaspoon of baking powder
• 800 ml of milk
• 400 ml of condensed milk
• 400 ml heavy cream
• 400 grams of caramel topping
• 1 bar of melted white chocolate (optional)

Instructions:

1. Separate the egg whites and beat them until frothy. Gradually add the sugar and continue beating until stiff peaks form.
2. Gently incorporate the egg yolks one by one into the whipped whites.
3. Mix the baking powder with the flour and sift it into the egg mixture, mixing gently at the lowest speed of the mixer.
4. Pour the batter into a baking dish lined with parchment paper and bake in a preheated oven at 200 degrees Celsius (392 degrees Fahrenheit) for 20 to 30 minutes. Use a toothpick to check for doneness.
5. Let the cake cool. Meanwhile, mix the milk, condensed milk and heavy cream.
6. Invert the cooled cake onto a serving platter, remove the parchment paper and pierce holes with a knife.
7. Pour a third of the milk mixture into the pan, place the cake back in (hole side down), prick the top, then pour over the remaining milk mixture. Let the cake absorb the liquid.
8. Drizzle with caramel and garnish with melted white chocolate if desired.

Appreciate!