This recipe is specifically developed for industrial and artisanal bakers using our Specialized Trilece Sponge Mix. Our formula ensures a high-porosity sponge designed for maximum milk absorption while maintaining a firm, airy structure that won’t collapse after soaking. Combined with our premium caramel, it delivers the ultimate authentic Trilece experience.
Recipes Description
To achieve the authentic taste and texture of a professional Trilece, the process must focus on the sponge’s stability and its ability to absorb the milk soak evenly. By following these core principles, you ensure a high-quality dessert suitable for any premium pastry portfolio
- High-Speed Whipping: Aerate the batter for 8-10 minutes for maximum volume.
- Steady Baking: Bake at 180°C to ensure an even rise and golden crust.
- Uniform Piercing: Pierce the sponge thoroughly to allow deep milk penetration.
- Mirror Glaze: Apply caramel at the right temperature for a glossy, smooth finish.
Ingredients
For optimal results, maintain the exact ratios below. Our Trilece Sponge Mix is engineered to absorb the milk soak perfectly only when these professional proportions are strictly followed.
Extra Trilece Sponge Mix:
1000g (1kg)
Fresh Eggs:
10 – 12 pieces
Water:
200ml
Milk Soak:
2L Whole Milk, 1L Cooking Cream, 500g Condensed Milk.
Topping:
Extra Premium Trilece Caramel.
Preparation Steps
Mixing: Combine the Trilece Sponge Mix, eggs, and water in a professional mixer. Whip at high speed for 8-10 minutes until the batter is light and voluminous.
Baking: Pour the batter into a lined tray. Bake at 180°C for approximately 40-45 minutes. Avoid opening the oven during the first 30 minutes to ensure a perfect rise.
Soaking: Once the sponge has cooled slightly, pierce it evenly. Slowly pour the prepared milk mixture (milk, cream, and condensed milk) until fully absorbed.
Finishing: Apply a smooth, even layer of Extra Premium Caramel over the top. Chill for at least 4 hours before serving for optimal texture.
For the best sensory experience, allow the Trilece to rest in the refrigerator for at least 6-8 hours before slicing. This resting period ensures that the milk mixture is fully stabilized within the sponge, preventing any leakage when served. Always serve chilled to maintain the perfect contrast between the cold, creamy base and the rich, sweet caramel topping.
“The consistency of the Extra Sponge Mix is unmatched. It absorbs the milk perfectly without becoming soggy, and the caramel finish gives it that professional mirror-like shine my customers love."