Caramel Trilece (Frozen)
Trileçe reached Turkey through the Balkans and takes its name directly from its recipe. A baked cake is soaked in a mixture of milk, cream and condensed milk; because three different dairy products are used, the dessert carries that name.
The absorbency of the cake is decisive here. Its open structure draws the liquid in and every pore fills with milk; cut open, the cake reads not as dry but as a sponge loaded with milk. The caramel sauce poured over then adds a burnt-sugar note to that milky, soft ground and breaks the uniformity.
Shelf life and storage conditions
- Shelf Life
- 1 year
- Storage Conditions
- Store at -18 °C. Once thawed, do not refreeze.
Please contact us for pricing. (professional kitchen / wholesale)
Why Choose This Product?
- The cake is soaked in a mixture of milk, cream and condensed milk, which gives it its name.
- The open cake structure draws the liquid in and every pore fills with milk.
- Cut open, the cake reads as a sponge loaded with milk rather than as dry.
- The caramel sauce adds a burnt-sugar note to the milky, soft ground.
Where To Use It
- Café and patisserie displays
- With tea and coffee
- Plated dessert service
- Hotel dessert buffets
- Catering and event service
- Household use
Wholesale Ordering & Storage
Liquid-laden desserts need care in transport and storage; keeping the container level prevents the sauce from spreading. Store at -18 °C. Once thawed, do not refreeze. Shelf life: 1 year.
Frequently Asked Questions
What does trilece mean?
Three milks. The cake is soaked in a mixture of milk, cream and condensed milk, which gives it the name.
Why is the cake wet?
Its open structure draws the liquid in and every pore fills with milk — that is the point of the recipe.
What should be watched in transport?
Keep the container level; carried at an angle the sauce spreads and the presentation is spoilt.
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