Taiyaki (Japanese Fish-Shaped Cake) vs Trileçe (Three Milk Cake)

Both desserts build on milk, egg, sugar and baking powder, yet they land in very different places. Taiyaki turns them into a simple rested batter cooked in a hot fish-shaped pan, giving a golden, crisp shell around a warm center of sweet red bean paste, best eaten fresh. Trileçe whips eggs and sugar into an airy baked sponge, then soaks it in whole milk, cream and evaporated milk and chills it until tender and moist. A separately made, glossy caramel layer spread on top finishes this cool, rich dessert.