TRILECE RECIPE

Measurements to be specified: the volumes of the "water glass" and "tea glass" originally used are not indicated. This formula therefore cannot be reproduced with reliable weighings as it stands. The capacities need to be validated; do not consider just any glass as an equivalent measure.

Preheat the oven to 170°C.

Beat the eggs with the sugar until the mixture whitens, becomes foamy and doubles in volume.

Add the vanilla and the oil, then mix.

Add the sifted flour and the baking powder. Fold gently until fully incorporated.

Pour into a 27x40cm rectangular baking mould and bake for about 35 minutes.

Melt the sugar without stirring it.

Once the sugar is caramel-coloured, add the butter and mix well.

Then add the cream and mix again until the consistency is smooth. Set aside.

Mix the milk, sugar and cream together until the sugar has completely dissolved.

Once the sponge cake is completely cool, prick it all over and pour over the soaking milk.

Add the chantilly cream prepared in advance. (This step is optional; if you do it, the sponge cake must be completely cool.)

Add the caramel once cooled but still fluid enough to spread evenly.

If you wish to make a pretty mille-feuille-style decoration, take 2 tablespoons of chantilly and add 2 tablespoons of milk to make it almost liquid.Transfer the mixture to a piping bag.Draw parallel lines across the whole surface of the cake, then use a toothpick to draw perpendicular lines to create pretty patterns. Turn the platter and draw in the same way, in the opposite direction.