Technical Description by Elena Pjetergjokaj

LINK TO DOCUMENT

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Rhetorical Situation:
Dear Classmates and Instructor,
For this technical description, I chose to describe the process of making a traditional Albanian dessert called Trileqe. The purpose is to break down the process of making this sweet treat in a way that is easy to follow, while also explaining the ingredients, tools, and science behind it.

The context of this description is an educational setting, where clear, step-by-step instructions are essential for helping readers understand a process they may be unfamiliar with. I imagine my work being published in a cookbook or a blog for an international audience seeking simplified traditional recipes. The intended audience includes individuals with little to no experience with Albanian cuisine—home cooks or culinary enthusiasts interested in exploring international desserts. My goal is to make the recipe approachable for anyone who wants to try making this unique dessert and help guide them through each step so they can achieve the perfect result. Through this, I hope to share the joy of Albanian culture and cuisine in a way that is accessible and enjoyable for all.

Introduction:
Trileqe is a popular Albanian dessert that is often mistaken as Turkish due to its widespread popularity in the region. This recipe is based on the famous Mexican Tres Leches, which features a very light sponge cake soaked in three kinds of milk: evaporated milk, condensed milk, and double cream. This version is topped with whipped cream and dark caramel (Safira, 2020).

If we take a deeper look into the history of this dessert, its origin can be traced back to Latin America, where it gained popularity around the 20th century. It likely reached the Balkans through cultural exchanges, trade, and immigration, eventually becoming a staple in many Albanian households. The Albanian version keeps the same core concept of soaking the cake in a three-milk mixture. The main difference is that our cake is denser and topped with a liquid caramel glaze. The caramel adds a unique flavor, which makes it a favorite in Albanian kitchens.

Overview:

Trileqe is typically rectangular, usually baked in a 9×13-inch pan. The cake itself is pale golden, while the milk mixture creates a moist, white interior when sliced. The caramel topping varies in color from light amber to deep brown, depending on how long it’s cooked.

Ingredients:

Sponge Cake:
– 6 large eggs
– 7 tablespoons granulated sugar (4 for egg whites, 3 for yolks)
– 6 tablespoons flour
– 1 teaspoon baking powder
– 1 teaspoon vanilla extract

Milk Mixture:
– 1 cup whole milk
– 1 cup sweetened condensed milk
– 1 cup evaporated milk

Caramel Topping:
– 1 cup granulated sugar
– 2 tablespoons butter
– 1/2 cup heavy cream


Steps & Explanations:

Sponge Cake – A light, airy cake made with eggs, sugar, and flour.

1. Milk Mixture – A blend of three different milks, giving the dessert its signature texture.

2. Caramel Topping – A thick, sweet glaze that adds depth to the dish.

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Components, Explanations, and Visuals

1. Sponge Cake

The cake is made with eggs, sugar, flour, baking powder, and vanilla extract.

• Start with six large eggs. Separate the egg whites from the yolks into two mixing bowls.

• Using an electric mixer, beat the egg whites until they’re fluffy, gradually adding four tablespoons of sugar.

• You’ll know the eggs are ready when you can flip the bowl upside down and the mixture doesn’t fall out.

Once the egg whites are ready, set them aside.

• Add three tablespoons of sugar to the egg yolks and mix until fluffy.

• After that, combine the yolks and whites. Use a silicone spatula instead of an electric mixer to fold them together gently—this keeps the mixture airy and gives the cake its signature spongy texture.

Now it’s time to add the flour, vanilla, and baking powder:

• In a separate bowl, mix six tablespoons of flour and one teaspoon of baking powder, then sift them to avoid clumps.

• Add one teaspoon of vanilla extract to the egg mixture and gently fold it in.

• Slowly incorporate the sifted flour mixture, combining with one hand and mixing with the other to avoid any lumps.

Next, prepare your baking pan:

• Spray it with non-stick spray or line it with parchment paper to ensure the cake doesn’t stick.

• Pour in the batter and let it rest while you preheat the oven.

Set the oven to 350°F (180°C) and bake the cake for 20–30 minutes. Since ovens vary, use a fork to test doneness—if it comes out clean, the cake is ready.

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2. Milk Mixture

Now that the cake is done, it’s time for the milk soak. It’s easier than you might think! You’ll need:

• 1 cup of whole milk – provides fat and creaminess.
• 1 cup of sweetened condensed milk – adds richness and sweetness without making the cake soggy.
• 1 cup of evaporated milk – helps balance the consistency and keeps the cake from being too heavy.

Mix all three together until fully combined.

Before pouring the milk over the cake:

• Use a fork to poke holes throughout the cake so it absorbs the milk evenly.

• Slowly pour the milk mixture over the cake and let it soak it all in.

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3. Caramel Topping

You have two options here:

To make it from scratch:

– Melt the sugar in a saucepan over medium heat until golden brown.
– Carefully add the butter and heavy cream, stirring until smooth. Be cautious—the mixture will bubble.
– Let the caramel cool slightly, then pour evenly over the cake.
– Use 1/2 to 3/4 cup caramel, depending on sweetness preference

Or, save time like I do and buy ready-made caramel (often labeled krem caramel) from a Balkan/Albanian grocery store.

Pour the caramel over the soaked cake and let it set slightly before serving.

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Final Steps:

Pour the caramel 1–2 hours before serving, then refrigerate to allow it to set. It can be added earlier but should be chilled before slicing.
 For the feathering design: Drizzle a few lines of heavy cream over the caramel and drag a toothpick through the lines to create a marbled effect

Cut the cake into equal squares.

Refrigerate it for 3–4 hours or overnight for best results. This gives the milk time to absorb fully and enhances the flavor.

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Conclusion:
Trileqe is a dessert that strikes the perfect balance between simplicity and indulgence. The light, airy sponge cake paired with a rich milk soak and caramel glaze creates a delightful mix of textures and flavors. The moist cake and creamy milk soak make each bite sweet and rich, while the caramel adds elegance and depth.

For those making Trileqe for the first time, remember to let the cake chill overnight to allow full absorption of the milk. A common mistake is overbaking the sponge, which can result in a dry cake even with the milk. Additionally, experimenting with caramel textures lets you customize sweetness to your liking.

This recipe beautifully fuses Latin American and Balkan traditions into one delicious dessert. Whether you’re an experienced baker or a beginner, Trileqe offers a fun challenge that rewards patience and precision. The final result is a dessert worthy of any occasion.

References:

Safira. (2020, October 27). Trilece. Tiffin and Tea. https://tiffinandteaofficial.com/trilece/