Instructions:
1. Prepare the Cake:
Preheat the oven to 180°C (350°F) and grease a small rectangular baking dish (about 8×8 inches).
In a large bowl, whisk the eggs and sugar together until the mixture becomes pale and fluffy.
Add the vanilla extract.
Sift the flour and baking powder together, then gently fold them into the egg mixture until just combined.
Pour the batter into the prepared dish and bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan.
2. Prepare the Milk Syrup:
In a medium-sized bowl, mix the whole milk, evaporated milk, and sweetened condensed milk together until well combined.
Once the cake has cooled, poke holes all over it with a fork.
Slowly pour the milk syrup over the cake, allowing it to soak in. Refrigerate the cake for at least 2 hours or until fully chilled.
3. Prepare the Caramel Sauce:
In a saucepan, melt the sugar over medium heat, stirring occasionally, until it turns a deep amber color.
Add the butter and stir until melted and combined.
Carefully add the heavy cream (it will bubble up) and continue stirring until the sauce is smooth.
Remove from heat and let it cool slightly.
4. Assemble the Trilece:
Once the cake is chilled and the milk syrup is fully absorbed, pour the caramel sauce over the top, spreading it evenly.
Refrigerate for another 30 minutes before serving to allow the caramel to set.
Serving:
Cut into squares and serve chilled.
Enjoy your Trilece!
