Description
This sophisticated dessert blends the traditional Mediterranean trileçe soak with a luxurious red velvet liqueur infusion. A light, airy sponge cake acts as a honeycomb to absorb a decadent three-milk mixture, topped with a velvety cream cheese whip and fresh strawberries.
Ingredients
- 3 large eggs
- 1 cup granulated sugar
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/3 cup whole milk
- 1 1/2 cups Baileys Red Velvet Liqueur, divided
- 2 cups heavy cream, divided
- 1 can (12 oz) evaporated milk
- 1 teaspoon vanilla extract
- 4 oz cream cheese, room temperature
- 1/4 cup granulated sugar (for topping)
- 1 pint fresh strawberries, sliced
Instructions
- Preheat your oven to 350 degrees F (175 degrees C) and grease an 8×8-inch baking dish, lining the bottom with parchment paper.
- Beat the eggs and sugar on high speed for 5 to 7 minutes until the mixture is very light, fluffy, and doubled in volume.
- In a small bowl, whisk together the flour, baking powder, cinnamon, and salt.
- Turn the mixer to low and add half the dry ingredients, followed by 1/3 cup milk, and then the remaining dry ingredients until just blended.
- Pour the batter into the prepared dish and bake for 25 to 30 minutes until the top springs back; let cool for 15 minutes on a wire rack.
- Whisk together 1 1/4 cups of Red Velvet liqueur, 1 cup of heavy cream, the evaporated milk, and vanilla.
- Poke holes all over the warm cake with a skewer and pour the milk mixture over the surface in two stages, waiting 10 minutes between pours.
- Cover and refrigerate the cake for at least 8 hours, or up to 2 days, to allow the milks to fully saturate the sponge.
- Invert the chilled cake onto a serving plate and remove the parchment paper.
- Beat the cream cheese and 1/4 cup sugar until smooth, then whisk in the remaining 1/4 cup of liqueur.
- Gradually add the remaining 1 cup of heavy cream to the cream cheese mixture and beat until firm peaks form.
- Spread the cream topping over the cake and garnish with sliced fresh strawberries before serving.
Notes
To ensure the most effective soak, use a skewer to poke holes all the way to the bottom of the cake and pour the cold milk mixture while the sponge is still slightly warm. This creates a vacuum effect that pulls the liquid into the center, preventing a dry core while maintaining a firm, non-mushy texture.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Category: Dessert
- Method: Baking
- Cuisine: Mediterranean Fusion