Triliche Recipe

Prepare and preheat

Preheat oven to 350°F (175°C). Grease a 9x13-inch (23x33 cm) baking pan and line with parchment paper or lightly flour the bottom.

Mix dry ingredients

In a medium bowl, whisk together the all-purpose flour, baking powder and salt until evenly combined.

Beat wet ingredients

In a large bowl, beat the granulated sugar and eggs with an electric mixer on medium-high speed for about 2–3 minutes until pale and slightly thickened. Add the vegetable oil (or melted butter), vanilla extract and 1/2 cup whole milk; mix until incorporated.

Combine batter

Gently fold the dry ingredients into the wet mixture using a spatula until just combined. Do not overmix; a few small lumps are fine.

Bake

Pour the batter into the prepared pan and smooth the top. Bake in the preheated oven for 20–25 minutes, or until a toothpick inserted in the center comes out clean and the top is lightly golden. Remove from oven and cool in the pan on a wire rack for 10 minutes.

Prepare milk mixture

While the cake bakes, whisk together the whole milk, evaporated milk and sweetened condensed milk in a measuring cup or bowl until smooth and uniform.

Soak the cake

After the cake has cooled for about 10 minutes but is still warm, poke the surface all over with a fork or skewer (about 20–30 evenly spaced holes). Slowly pour the three-milk mixture evenly over the warm cake, allowing it to absorb. Pour in stages if needed so the cake soaks it up. Let the cake chill in the refrigerator for at least 2 hours (preferably 4 hours or overnight) to absorb the milks fully.

Make caramel

In a small, heavy-bottomed saucepan, combine 1 cup granulated sugar and 2 tablespoons water. Stir gently to moisten the sugar and place over medium heat. Without stirring further, let the mixture come to a simmer; swirl the pan occasionally to promote even melting. Continue cooking until the sugar turns an amber/golden brown (watch closely to avoid burning), about 6–8 minutes.

Finish caramel safely

Remove the pan from heat and carefully whisk in the warmed heavy cream and the tablespoon of butter. The mixture will bubble and steam—take care. If desired, whisk in sea salt for a salted caramel. If any hardened sugar forms on the sides, return briefly to low heat while stirring to smooth. Allow the caramel to cool slightly to thicken but remain pourable.

Top the cake

Once the cake has absorbed the milk mixture and is chilled, spread or drizzle the warm-but-not-hot caramel evenly over the top. Refrigerate for 10–15 minutes to set the caramel slightly before finishing with whipped cream.

Whip cream

In a chilled bowl, combine the heavy whipping cream, powdered sugar and 1/2 teaspoon vanilla extract. Whip with an electric mixer on medium-high speed until soft to medium peaks form. Do not overbeat or it will become grainy.

Assemble and garnish

Spread the whipped cream evenly over the caramel-topped cake. Optionally, garnish with toasted sliced almonds or crushed pistachios for texture and color. Chill the finished cake for at least 30 minutes to set before slicing.

Serve

Slice into squares using a sharp knife wiped between cuts for clean edges. Serve chilled. Store any leftovers covered in the refrigerator for up to 4 days.