Trilece

Ingredients for 12 servings:

• 8 eggs
• 8 tbsp sugar
• 6 tbsp, heaped flour
• 4 tbsp, leveled corn flour, fine
• 1 can condensed milk, sweetened, approx. 300 ml
• 1 pack of condensed milk, 10% fat, approx. 300 ml
• 400 ml cream
• 500 ml milk
• 2 packets of vanilla sugar
• 300 g caramel, if available, caramel for trileçe

Instructions

Working time approx. 30 minutes; Rest period approx. 1 day; Cooking/baking time approx. 30 minutes; Total time approx. 1 day 1 hour

Albanian dessert

Preheat the oven to 190°C. Separate the eggs, beat the egg whites until stiff, and gradually add the sugar. Briefly beat in the egg yolks and then carefully fold in the sifted flour. Pour the batter into a greased pan (approx. 25 x 30 cm) and bake for about 30 minutes until golden brown. During this time, prepare the milk glaze. To do this, mix together the two types of condensed milk, cream, milk, and vanilla sugar. The cream can also be replaced entirely with milk. Remove the cake from the oven and pierce several times with a toothpick. Immediately pour the milk glaze over the hot cake. Let it sit for about an hour and then spread with the caramel for trileçe. If using caramel sauce, do not spread it on the cake until shortly before serving, otherwise it will disappear into the cake. Let the cake rest in the refrigerator for at least 12 hours, or 24 hours is better. FYI: The caramel used for Albanian trileçe can be bought ready-made in the countries of origin. I’m still looking for a recipe or experimenting. The taste isn’t as sweet as caramel; the consistency is more like pudding, and the color is very dark and clear, not milky. As soon as I find something, I’ll post a recipe.