This recipe is great! I'm from Mexico and the "3 leches" we have here are usually made with evaporated, condensed and something vaguely translated to half/cream milk. Of course is very tasty but your sponge made me very excited. I bet it's amazing. My recommendation: Make one with cardamom and rose water. Those are not flavors I've seen in Mexico before but because I love using cardamom in everything I tried and it was a.m.a.z.i.n.g. I'm looking forward to try the pistachio one, they look very tasty.
@@sylviasanchez5868 I'll be honest, I don't remember exactly but I recall using 1 tablespoon of rose water for the cake batter and 1 1/2 for the milks soak. Now, be careful, this could be a lot for you. Now for the cardamom, I have mine in an Ikea grinder, I think they are supposed to be for salt/pepper but they are not my real dads so... Quantities? TBH until I get tired of grinding. I really love cardamom but to a more decent person maybe 2 tbsp for the cake batter. I rarely do whipped cream but I think I would add some to it I hope this makes sense. Edit: for the cake recipe I use whatever basic vanilla cake recipe I find but I'm looking forward to try this one.
I've been on a baking spree (mostly butter cakes) this past week, now that home visitation restrictions have been lifted and we can finally have a proper Eid. It's very rare to find any type of soaked cakes in my country, and making these require a lot of time and fridge storage which we do not have at the moment lol. But I'll definitely give this a go soon!
@@observantpolymath I think most people assume the name of the dessert is a play on the word "kraliçe", which means "queen" in Turkish and probably in some Slavic languages. That's what I thought must be the case before I learned about its origin as tres leches!
@@observantpolymath we evoluted it to its best version believe me it's so unique specially the pistachio one. Mexican one is so ordinary. I tasted the both and there is Spanish one. Only the name is Spanish
There's something about your channel and dishes that make it so simple but traditional quality that makes me want to save all the videos and add to my recipe book
@@rachael4512 For real, I lived there in 2012-2014, and I never had a Turk try to introduce me to trileçe, but they always wanted to share with me about their local desserts, like baklava, lokum, künefe, şekerpare, helva, etc. I was like “WTH is this” when I saw the video cause I’ve never seen this there. Not that this looks anything like tres leche, but anyhow….
I've been to Turkey twice and Trilece is what I always go for. After I had it the first time, I searched around town before I went back home. Thanks for the recipe.
I wish I lived in North London!! 😂😂 I make several of your recipes on a regular basis but sometimes.. let's just say your videos also support Middle Eastern businesses!! ;) Lol. Right.. I'm off to find a patisserie and baklava shop!
You can make tres leches into lots of flavours the same way you did with the pistachio one, you can add in saffron or Nutella etc to the milk and if you forget to poke holes into the cake after you’ve poured the milk just poke the holes in anyway it’ll help penetrate the cake better. Also it’s good to take the caramelisation off the cake for a better soak and tasting cake.
Also you can make a regular sponge it doesn’t have to be like this one you can use any plain cake you’d like and do the same thing and it’ll turn out exactly the same. I used to make hundreds of these a week for a local bake house as one of their pastry chefs so trust me
Dit the caramel versiob today. Many thanks, that recipe was so accurate and came out perfectly. It's amazing tohat you always give the best advices and the tip to avoid ruining it. Much appreciated guys, you rock!
When you started preparing the batter, I thought "Hm this is just like the tres leches recipe my aunt passed down to me!" And lo, then you mention how it got to Turkey from Latin America!
Thank you for mentioning tres leche cake, there are so many bakers that don't even know how to make it correctly, there are indeed variations of tres leches that use milk instead of condensed milk like you said.
I know it's not middle Eastern but take a look at Uzbek Pilaf, I think you will love it and I think it has influenced "رز بخاري" That's eaten in the middle East
Cheers for the recipe, looks good and my first attempt is setting in the fridge as we speak. Looking forward to the taste test. The only issue I had is my caramel sauce never seemed to set as much as yours, even after trying a second batch where I backed off the amount of cream a touch. Curious if anyone else who tries this encounters that issue, as it seemed to be a fairly straightforward part of the cake- I was sure if anything went wrong it'd be the sponge cake itself.
Hey, I just watched/listened to Adam Ragusea's podcast. I'm so excited to have learned about your channel! I was actually hoping to find a channel just like yours to watch. Greetings from the Netherlands.
Cake flour has less gluten and may work better than all purpose. I’ve used cake flour for Tres Leche and it was never like “memory foam” lol 😝 Look online for how to make your own from all purpose/strong flour ;)
Drooling, as always but I'm interested in your oven what brand of appliance is that so I can research it so I could find it here in the USA. I'd rather have the side opening than the usual opening same goes for the dryer.
@@MiddleEats Oh you have those as well, 🤦🏻♀️🤦🏼♀️🙄🤷🤷🏼♀️🤷🏼 I'm going to look for the USA version,uh the voltage system, is different from the UK/European power grid, and a huge thanks also. I wished I could get those as well 😜 try mid range price on payment plan.🙄😜🤦🏻♀️🤦🏼♀️😁🤣🤣🤭 Having too much fun with emojis 🤪
I think I can help fill in a tiny bit of the Tres Leches' travels from Latin America to Turkey. 7 or 8 years ago, I ate some Tres Leches for the first time in a cafe in North Macedonia at our tour guide's recommendation during a trip through the Balkans. About 1-2 years after that, the cake started turning up everywhere here in Turkey. There are quite a few people in Turkey who migrated from the Balkans around the time Yugoslavia Balkanized, and many of them still have family living in various Balkan states, some of which come to visit, or are visited by their now-Turkish relatives; so it doesn't seem like too big a stretch to imagine that the cake's popularity spread from the Balkans to Turkey that way. I have no clue how it reached the Balkans, though.
Literally originated in Albania via telenovelas during the 90´s. You most likely had it in Skopje, Ohrid or Tetovo as well? If in the first city, likely at the old bazaar, which is inhabited by the Albanians. Albanians are known as the best bakers in the Balkans, operating most bakeries in Ex-Yugo.
This desert has a very cool history. Briefly, trileçe came to Turkey from Albania, where they watched bunch of Brazilian soap opera, in which Brazillians probably imported it from Mexico. I really recommend the version of trileçe with semolina flour which is actually similar to Revani (Semolina Cake), that is a bit more fluffy and has an interesting texture. Cheers!
There's a place where poke cakes are sold? I thought those delights were only ever made at home. These poke cakes look delicious. We'll have to try it soon.
Turkish dessert enthusiast here. Trileçe, or "tres leches", is made from three different kinds of milk (evaporated milk, condensed milk, and whole milk). Wikipedia says the origin is Nicaragua, but it's extremely popular in Mexico and South America. There is also variants in the Balkans and us Turks probably got the dessert from there, but it's definitely not ours. Also it's not a very good dessert.
Is there anyway to make this without the excess amount of sugar i like deserts but not a very keen fan of too much sugar can I used Honey or something else to give it a sweet taste ??
Hi buddy. Great recipe!! Try cereal milk! There's a recipe online by Christina Tosi about making cereal milk. Thought I would let you know to give it a shot. Its also really nice :)
Those cakes look amazing and I'm not a dairy lover but... 😋😋😋 As for the milk cake history, I was told that it began during the early Ottoman Empire and spread from there. So is it possible that some Turkish people immigrated to part's of Latin America and brought this confection with them? Just a thought.
No. Google it. I lived in Turkey less than ten years ago and never even saw it, cause I left in 2014. It’s a newly popular thing there and definitely NOT traditional.
It´s from Albania. Literally called Albanian dessert in Turkish. Telenovelas were popular in Albania during the 90´s, so Albanian pastry chefs started making this version.
It doesn't really matter but it seems like auto-correct changed discord to discovered. So, I might be wrong but it seems like there's a bit of excess milk that pools on the bottom of the cake, could like a pistachio strudel/crumb layer on the bottom result in slightly better drainage?
This is 3 leches , it is a Mexican recipe. I have been living in this country for 8 years and I realized that many recipes from other countries are added Turkish word to the first and they saying that it is ours recipes..
The caramel wasn’t enough, had to make another batch. I think the measurements are off bc on the video he adds 100g sugar to the sauce pan, then says add the rest but in the ingredients 100g is the total sugar for the caramel.
I have a question related to the cream of tartar, since it's a byproduct of the winemaking process I wouldn't use it as to risk it being non-halal. Is there something else you would recommend and how much of it, like lemon juice/vinegar for example that won't change the end result too much?
Read an article saying if the ingredient is labeled as Potassium Bitartrate then it does not use fermented grapes and is therefore halal, but I understand not wanting to take the risk. Lemon juice is a great and common substitution in egg whites but anything with a similar level of acidity will help stabilize the eggs (such as vinegar, yogurt, buttermilk, etc.)
1-2 teaspoons of lemon juice is about right but you might have to play around with that a little bit. I’d be willing to bet you could even do the recipe without cream of tartar at all. It helps stabilizes but it’s not strictly necessary so if you don’t put quite enough lemon juice in, it will probably end up just fine
How did Tres Leches make its way to Turkish kitchen? Oh, you don't know either? Get in the line because nobody does! I'd wager it got popular for the same (and wrong) reasons that 'Supangle' got popular in Turkey about 3-4 decades ago. As the main theory goes, its name derives from Soup Anglais, though it has no commonality with Soup Anglais. It's an amalgamation of Zuppa Inglese and chocolate soup in name and ingredients. As to why it looks nothing like either, and who named it for what reasons, will always remain a mystery.
4:38. If you really wanna stay true to the origin of foods, why would you not do a quick google search and say that "as it is well known in Turkey, this product came via the Telenovelas to Albania who then brought it to Turkey". The word itself is a translation of tres leches in Albanian, and is something I´ve eaten since I was a child, meanwhile no one made it in Turkey until a few years ago.
This is a Latin American cake (it originated in Mexico but spread throughout the rest of Latin America very quickly in the early 20th century) called "Tres Leches" (meaning "three milks"). Even the name Trileçe is just a "turkified" version of Tres Leches.
@@mustakil2089 it is Mexican. Just because you add pistachio doesn’t make it suddenly Turkish 😂. Even the word trilece comes from tres leches. Also San sebastian dessert that is populair in Turkey is Spanish.
I haven't seen any evidence that would align with that, particularly because they are called Trilece (tres leche). They would likely have a more balkan name if they were older. I'll ask a food historian.
Most Turkish food predates them, I think the ottoman chefs did a good job creating their food culture, they bring dishes from everywhere in the empire to the sultan Palace + the old Turkic traditions and now we have the modern Turkish cuisine
Actually its my understanding that these cakes became popular in turkey very recently after latino soap operas really took off and it spread their tres leches cakes. Don’t think its a traditional turkish cake. I heard this in the video for this type of cake a few years ago by Aysenur Altan
Seems unlikely since making such a cake would be pretty much impossible in premodern times. It is highly unlikely that any cake similar to this could have existed pre-19th century.
Trileqe is not turkish. Its from South America brought through Albanian guest worker to Albania and then became Famous. My Turkish Mother in Law does alot Food which she gave them Turkish Names but says its originally from other Countrys like Russia etc. Not beeing Mean but if you want to show Trileqe then you should go to Albania/Kosova and give them Credit at first.
Im from Turkey and you are totally right. Its a european dessert that became famous in Turkey 6 7 years ago. Nobody knows how it ended internationally as Turkish cake :D My grand grand mother came from bulgaria my aunts say she used to make this dessert when they were children
He mentions that this is a latin American dish and that he has know idea how it ended up in turkey. You did answer his question but you either did not watch the video with sound or missed that part. No one was claiming the dish
This recipe is great!
I'm from Mexico and the "3 leches" we have here are usually made with evaporated, condensed and something vaguely translated to half/cream milk. Of course is very tasty but your sponge made me very excited. I bet it's amazing.
My recommendation: Make one with cardamom and rose water. Those are not flavors I've seen in Mexico before but because I love using cardamom in everything I tried and it was a.m.a.z.i.n.g.
I'm looking forward to try the pistachio one, they look very tasty.
Half-and-Half. That’s what Americans call the third dairy product you mentioned.
Cardamom is magical- great in savoury dishes, great in sweet dishes 😋.
Would you have a recipe or an approximate amount of rose water and how to add in the cardamom? I have only whole pods. Thanks
@@rachael4512 savory dishes? Tell me more!
@@sylviasanchez5868 I'll be honest, I don't remember exactly but I recall using 1 tablespoon of rose water for the cake batter and 1 1/2 for the milks soak. Now, be careful, this could be a lot for you.
Now for the cardamom, I have mine in an Ikea grinder, I think they are supposed to be for salt/pepper but they are not my real dads so... Quantities? TBH until I get tired of grinding. I really love cardamom but to a more decent person maybe 2 tbsp for the cake batter. I rarely do whipped cream but I think I would add some to it
I hope this makes sense.
Edit: for the cake recipe I use whatever basic vanilla cake recipe I find but I'm looking forward to try this one.
I've been on a baking spree (mostly butter cakes) this past week, now that home visitation restrictions have been lifted and we can finally have a proper Eid. It's very rare to find any type of soaked cakes in my country, and making these require a lot of time and fridge storage which we do not have at the moment lol. But I'll definitely give this a go soon!
I was supposed to publish this for Eid, but I got too busy unfortunately
Eid Mubarak
Eid murbarak 💓
Hope your Eid was wonderful
Trileçe, one of my favorite desserts as a Turkish person 😌Glad someone around the internet appreciates this beauty
Tres leches is Spanish, it’s just been popularized in Turkey in the recent decade
@@observantpolymath ohhh didn't know that for sure. Though I knew it was not originated in Turkey
I used to love it but I ate so much that I got bored of it
@@observantpolymath I think most people assume the name of the dessert is a play on the word "kraliçe", which means "queen" in Turkish and probably in some Slavic languages. That's what I thought must be the case before I learned about its origin as tres leches!
@@observantpolymath we evoluted it to its best version believe me it's so unique specially the pistachio one. Mexican one is so ordinary. I tasted the both and there is Spanish one. Only the name is Spanish
That pistachio one looks so good.
There's something about your channel and dishes that make it so simple but traditional quality that makes me want to save all the videos and add to my recipe book
Looks a lot like tres leches cake from South America. I’ve made tres leches a few times and it’s delicious. I’m sure this version is delicious too.
@Buba Bagir I wouldn't be surprised if the Turkish dish is the original since many Spanish words have Arabic origins.
@@Kniero The Mexican version is the original, it's only become super popular in Turkey in recent years.
@@Kniero Turks don’t speak Arabic. It would be “üç sütlar” in Turkish, Latin American one is the original.
@@rachael4512 For real, I lived there in 2012-2014, and I never had a Turk try to introduce me to trileçe, but they always wanted to share with me about their local desserts, like baklava, lokum, künefe, şekerpare, helva, etc. I was like “WTH is this” when I saw the video cause I’ve never seen this there. Not that this looks anything like tres leche, but anyhow….
@Buba Bagir I saw the Turkish name of this dessert and thought the same.
I've been to Turkey twice and Trilece is what I always go for. After I had it the first time, I searched around town before I went back home. Thanks for the recipe.
I wish I lived in North London!! 😂😂
I make several of your recipes on a regular basis but sometimes.. let's just say your videos also support Middle Eastern businesses!! ;) Lol.
Right.. I'm off to find a patisserie and baklava shop!
Absolutely love your presentation style, sharp, honest, informative and to the point.
I learned long ago baking recipes are more reliable/repeatable with weights vs cups so thanks for doing this in grams!
After watching many asmr, neatly organized, slow and patient cooking videos, this is the most realistic cooking I've ever seen lool
You can make tres leches into lots of flavours the same way you did with the pistachio one, you can add in saffron or Nutella etc to the milk and if you forget to poke holes into the cake after you’ve poured the milk just poke the holes in anyway it’ll help penetrate the cake better. Also it’s good to take the caramelisation off the cake for a better soak and tasting cake.
What!!!? They look beautiful! No need to cry
They look divine and I'm inspired to give it a go after watching your video - thanks 🙂
Thanks for the recipe! This is one of my favorite cakes, so i can save so much money by making it myself now instead of buying it all the time.
Whenever I have a dry cake, i soak in milk and its 10/10. Maybe I'll make real tres leches one day
I have never heard of those cakes before, definitely going to try them
I love this channel! Every one of your recipes are amazing!
Also you can make a regular sponge it doesn’t have to be like this one you can use any plain cake you’d like and do the same thing and it’ll turn out exactly the same. I used to make hundreds of these a week for a local bake house as one of their pastry chefs so trust me
That's what i thought. Easy to take any sponge cake and soak it in milk and top it up.
Dit the caramel versiob today. Many thanks, that recipe was so accurate and came out perfectly. It's amazing tohat you always give the best advices and the tip to avoid ruining it.
Much appreciated guys, you rock!
My oh my..that pistachios trileche is calling me..😁❤️
The best vido about tresleches, you cover both pistachio and caramel flavored, Thanks a lots
When you started preparing the batter, I thought "Hm this is just like the tres leches recipe my aunt passed down to me!" And lo, then you mention how it got to Turkey from Latin America!
Thank you for mentioning tres leche cake, there are so many bakers that don't even know how to make it correctly, there are indeed variations of tres leches that use milk instead of condensed milk like you said.
Yes Turkish version is the only proper one
That 5 Pound pistachio powder got me. 🙈 Holy moly.
I know it's not middle Eastern but take a look at Uzbek Pilaf, I think you will love it and I think it has influenced "رز بخاري" That's eaten in the middle East
It's just my theory is that Bukhari come from the city of Bukhara
Thanks for the suggestion, I'll see what I can do about it!
@@MiddleEats you're welcome, I love your videos
Uzbek plov is also quite close to Afghan Qabili (Kabuli Palaw), just with a different rice :)
@@aluminiumknight4038 You're correct, Bukhari rice was brought to Saudi Arabia by immigrants from Central Asia who are called 'Bukharis' here
Yep as mentioned already, Tres Leches. One of my favorite cakes!
Cheers for the recipe, looks good and my first attempt is setting in the fridge as we speak. Looking forward to the taste test. The only issue I had is my caramel sauce never seemed to set as much as yours, even after trying a second batch where I backed off the amount of cream a touch. Curious if anyone else who tries this encounters that issue, as it seemed to be a fairly straightforward part of the cake- I was sure if anything went wrong it'd be the sponge cake itself.
Well done you make this Turkish version of this recipe very properly
Thank you for making this so thorough and easy to follow! I can't wait to make this 😋
I wanna try this with almonds
This looks delicious ❤!!. We have almost the same cake in the Caribbean and South America with name is “3 leches”, (3 milk’s). My favorite ❤️
Hey, I just watched/listened to Adam Ragusea's podcast. I'm so excited to have learned about your channel! I was actually hoping to find a channel just like yours to watch. Greetings from the Netherlands.
They look delicious!!
some of my favourite cakes...yummmm
Hi, love your channel, where did you get your pistachio paste from? Thanks.
Looks so good 😊. The cake looks easy to make. Thanks 4 the recipe
Incredible video, i just had a little doubt. In caramel, are we supposed to use unsalted or salter butter? Thanks
Please do a tagine and tangier
I have done one, and will do more in the future
You look like Jacob Kovalski and I trust you when you talk about sweet stuff with all my soul
It looks fantastic 🥺
This channel’s gold 🙌🏻
Wow cake looks so delicious😋
What can we use instead of caster sugar? Would white sugar work?
that looks soooo good
This looks great.
That Antepliler place also has probably the best lahmacun in London nearby
Because they are from Antep which is my native city 🤟
I live along Green Lanes! Need to check these cakes out...
Amazing recipe
Cake flour has less gluten and may work better than all purpose. I’ve used cake flour for Tres Leche and it was never like “memory foam” lol 😝 Look online for how to make your own from all purpose/strong flour ;)
Looks so delicious Obi!! Can you make the Albanian version which uses pound/butter cake instead of a sponge cake? 🥺
Drooling, as always but I'm interested in your oven what brand of appliance is that so I can research it so I could find it here in the USA. I'd rather have the side opening than the usual opening same goes for the dryer.
It's a rangemaster and it's a piece of crap, don't buy one unless you buy from their top end range.
@@MiddleEats Oh you have those as well, 🤦🏻♀️🤦🏼♀️🙄🤷🤷🏼♀️🤷🏼 I'm going to look for the USA version,uh the voltage system, is different from the UK/European power grid, and a huge thanks also. I wished I could get those as well 😜 try mid range price on payment plan.🙄😜🤦🏻♀️🤦🏼♀️😁🤣🤣🤭 Having too much fun with emojis 🤪
I would suggest qabli palau recipe as next and some sunnah recipes 😁
The Antep restaurant kicks ass. Great lamajun
Yes because it my native city 🤟😁
That looks ridiculously good!
And it's even better than what it looks believe me
I think I can help fill in a tiny bit of the Tres Leches' travels from Latin America to Turkey. 7 or 8 years ago, I ate some Tres Leches for the first time in a cafe in North Macedonia at our tour guide's recommendation during a trip through the Balkans. About 1-2 years after that, the cake started turning up everywhere here in Turkey.
There are quite a few people in Turkey who migrated from the Balkans around the time Yugoslavia Balkanized, and many of them still have family living in various Balkan states, some of which come to visit, or are visited by their now-Turkish relatives; so it doesn't seem like too big a stretch to imagine that the cake's popularity spread from the Balkans to Turkey that way.
I have no clue how it reached the Balkans, though.
Literally originated in Albania via telenovelas during the 90´s. You most likely had it in Skopje, Ohrid or Tetovo as well? If in the first city, likely at the old bazaar, which is inhabited by the Albanians. Albanians are known as the best bakers in the Balkans, operating most bakeries in Ex-Yugo.
@@gjergjmuzaka9733 Yup, it was at Tetovo.
Do you have to use cream of tartar ?
This desert has a very cool history. Briefly, trileçe came to Turkey from Albania, where they watched bunch of Brazilian soap opera, in which Brazillians probably imported it from Mexico. I really recommend the version of trileçe with semolina flour which is actually similar to Revani (Semolina Cake), that is a bit more fluffy and has an interesting texture. Cheers!
We evoluted it to it's best version by putting pistacchios inside 🤟😁
I saw a recipe with the sugar caramelised tres leches cake layered first with the home made custard in place of whipped cream.
I had made this and it was exhausting making the custard and for some unknown reason it turned gray rather yellow.
@@alejandraahmed1177 you used the wrong time of pan. Greying is from aluminium.
I suppose this is a personal preference, I'd recommend far less sugar for those who want to remake this, the caramel topping is optional.
Could you please tell the size of the pan used?
There's a place where poke cakes are sold? I thought those delights were only ever made at home. These poke cakes look delicious. We'll have to try it soon.
Turkish dessert enthusiast here. Trileçe, or "tres leches", is made from three different kinds of milk (evaporated milk, condensed milk, and whole milk). Wikipedia says the origin is Nicaragua, but it's extremely popular in Mexico and South America. There is also variants in the Balkans and us Turks probably got the dessert from there, but it's definitely not ours. Also it's not a very good dessert.
Yummy 🤤🤤🤤😋
I absolutely love nuts, so this recipe is excellent!
Interestingly, the first stage is near-identical to making Greek paximadia.
Is there anyway to make this without the excess amount of sugar i like deserts but not a very keen fan of too much sugar can I used Honey or something else to give it a sweet taste ??
Happy eid❤ Looks so yummy.
When you list your ingredients can you please include cups and spoons measurements too in parenthesis
Hi buddy. Great recipe!! Try cereal milk! There's a recipe online by Christina Tosi about making cereal milk. Thought I would let you know to give it a shot. Its also really nice :)
YUMMMMMMMMM
Those cakes look amazing and I'm not a dairy lover but... 😋😋😋
As for the milk cake history, I was told that it began during the early Ottoman Empire and spread from there. So is it possible that some Turkish people immigrated to part's of Latin America and brought this confection with them? Just a thought.
No. Google it. I lived in Turkey less than ten years ago and never even saw it, cause I left in 2014. It’s a newly popular thing there and definitely NOT traditional.
It´s from Albania. Literally called Albanian dessert in Turkish. Telenovelas were popular in Albania during the 90´s, so Albanian pastry chefs started making this version.
My caramel was bitter 😢 but the reste was perfect 👍 next time I will just buy caramel glaze 😅
You can just make a genoise cake instead. It is way less fussing around and you get the same results with the same ingredience.
Maybe, but this is the same cake as a traditional tree leches. It doesn't go soggy.
It doesn't really matter but it seems like auto-correct changed discord to discovered.
So, I might be wrong but it seems like there's a bit of excess milk that pools on the bottom of the cake, could like a pistachio strudel/crumb layer on the bottom result in slightly better drainage?
You want the milk to pool, it keeps it moist. It's not going to be soggy, but instead a little moistened.
@@MiddleEats ah that makes sense thanks
Lol why did i think you guys where from Australia
i 💕obi
Love the music in this one!
Nice
This is 3 leches , it is a Mexican recipe.
I have been living in this country for 8 years and I realized that many recipes from other countries are added Turkish word to the first and they saying that it is ours recipes..
You don't put inside pistachios so it's not mexican
Keep in mind some handmixers are too fast which leads to overwhisking
You can just use a whisk
Aha... So that is the reason why you are so good in English....
I like the “silly string” look! I thought it was intentional.
The caramel wasn’t enough, had to make another batch. I think the measurements are off bc on the video he adds 100g sugar to the sauce pan, then says add the rest but in the ingredients 100g is the total sugar for the caramel.
Sugary treats - the Type 1 biggest enemy 🥵
I have a question related to the cream of tartar, since it's a byproduct of the winemaking process I wouldn't use it as to risk it being non-halal. Is there something else you would recommend and how much of it, like lemon juice/vinegar for example that won't change the end result too much?
Read an article saying if the ingredient is labeled as Potassium Bitartrate then it does not use fermented grapes and is therefore halal, but I understand not wanting to take the risk. Lemon juice is a great and common substitution in egg whites but anything with a similar level of acidity will help stabilize the eggs (such as vinegar, yogurt, buttermilk, etc.)
1-2 teaspoons of lemon juice is about right but you might have to play around with that a little bit. I’d be willing to bet you could even do the recipe without cream of tartar at all. It helps stabilizes but it’s not strictly necessary so if you don’t put quite enough lemon juice in, it will probably end up just fine
@@augusteriksson9096 Thanks for all the info, very helpful and much appreciated!
How did Tres Leches make its way to Turkish kitchen? Oh, you don't know either? Get in the line because nobody does! I'd wager it got popular for the same (and wrong) reasons that 'Supangle' got popular in Turkey about 3-4 decades ago. As the main theory goes, its name derives from Soup Anglais, though it has no commonality with Soup Anglais. It's an amalgamation of Zuppa Inglese and chocolate soup in name and ingredients. As to why it looks nothing like either, and who named it for what reasons, will always remain a mystery.
Via Albania. The name is the Albanian iteration of Tres Leches, brought over by Albanians to Istanbul who then loved it.
Can’t find ground pistachio, pistachio paste anywhere
Because you don't come to Gaziantep turkey where they raise the best piatachios in the world
4:38.
If you really wanna stay true to the origin of foods, why would you not do a quick google search and say that "as it is well known in Turkey, this product came via the Telenovelas to Albania who then brought it to Turkey". The word itself is a translation of tres leches in Albanian, and is something I´ve eaten since I was a child, meanwhile no one made it in Turkey until a few years ago.
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This is a Latin American cake (it originated in Mexico but spread throughout the rest of Latin America very quickly in the early 20th century) called "Tres Leches" (meaning "three milks"). Even the name Trileçe is just a "turkified" version of Tres Leches.
You said easy..
definitely not easy my friend.
Can you do a vegan version for this?
God bless you 🙏 ❤
🙄 Are you not bright enough to substitute things on your own?
With almond cream and milk it turns out to be vegan.
no idea why but i thought you lived in new zealand
This version of tres leches was perfected by ALBANIA. N then it was brought to turkey Ok...
No your version not as good as this i one tried it
Milk cake is originally Mexican.
Its originally Latin American but this is so different and more tasty. I ve tried the both
You don't put pistacchio into it. So it's not mexican
@@mustakil2089 it is Mexican. Just because you add pistachio doesn’t make it suddenly Turkish 😂. Even the word trilece comes from tres leches. Also San sebastian dessert that is populair in Turkey is Spanish.
You have nice content but there's just too much commentary in the background. Videos will be better with more efficient/concise instructions
I think these cakes pre-date Ottomans and Turks in Anatolia and Greece
I haven't seen any evidence that would align with that, particularly because they are called Trilece (tres leche). They would likely have a more balkan name if they were older. I'll ask a food historian.
Most Turkish food predates them, I think the ottoman chefs did a good job creating their food culture, they bring dishes from everywhere in the empire to the sultan Palace + the old Turkic traditions and now we have the modern Turkish cuisine
Actually its my understanding that these cakes became popular in turkey very recently after latino soap operas really took off and it spread their tres leches cakes. Don’t think its a traditional turkish cake. I heard this in the video for this type of cake a few years ago by Aysenur Altan
Seems unlikely since making such a cake would be pretty much impossible in premodern times. It is highly unlikely that any cake similar to this could have existed pre-19th century.
@@MiddleEats As for Tres leches it is Latin American cake.
It’s kind of a copy of tres leches cake
They just copied the Tres Leches cake recipe and tweaked it to make it their own but they kept the name lol TRILEÇE wtf
No we called it sütlükek but Latin Americans copied and named it as tresleches
Trileqe is not turkish. Its from South America brought through Albanian guest worker to Albania and then became Famous. My Turkish Mother in Law does alot Food which she gave them Turkish Names but says its originally from other Countrys like Russia etc. Not beeing Mean but if you want to show Trileqe then you should go to Albania/Kosova and give them Credit at first.
Im showing the Turkish version of the dish because I've never encountered the others....
Im from Turkey and you are totally right. Its a european dessert that became famous in Turkey 6 7 years ago. Nobody knows how it ended internationally as Turkish cake :D My grand grand mother came from bulgaria my aunts say she used to make this dessert when they were children
İt's Latin American, true but this version is so unique and more tasty. I had tried both of them
@@beysunkara8396 it's not European it's originally Latin american
He mentions that this is a latin American dish and that he has know idea how it ended up in turkey.
You did answer his question but you either did not watch the video with sound or missed that part. No one was claiming the dish