A Balkan-style milk cake soaked in three-milk syrup and topped with caramel, chilled until the crumb turns soft and lush.
35 min prep 30 min cook 235 min rest
Keeps the screen on · step-by-step guide · built-in timer
Beat the eggs and sugar for 5 minutes, until pale.
Add the flour and baking powder, then fold from bottom to top with a spatula.
Bake the cake at 170°C for 30 minutes, until it rises like a sponge.
Whisk the milk, cream, and milk powder, then pour over the warm cake.
Wait 20 minutes, so the milk mixture soaks into the cake.
Spread the caramel sauce and chill the dessert for 3 hours.
💡 Tip: Poke the cake with a skewer and pour the milk mixture slowly, so every layer soaks evenly.
🍽️ Serving suggestion: Slice once the caramel sauce is completely cold.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~360
kcal calories
8
g protein
43
g carbs
17
g fat
20.7g
Sugar
0.5g
Fiber
67.2mg
Sodium
6.5g
Saturated fat
⚠️ Nutrition data match is limited for this recipe (71%); values are estimates.
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Light satiety, you'll get hungry again soon
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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