Trileçe (Three Milk Cake) vs Classic Boston Cream Pie

Both desserts start from a light, whipped egg-and-sugar sponge, but they put milk and cream to very different work. In Trileçe, whole milk, heavy cream and evaporated milk are poured over the poked, baked cake and left to soak in the fridge, giving a tender, moist slice crowned with a smooth, deep-amber caramel. Boston Cream Pie instead cooks its milk with egg yolks and cornstarch into a thick vanilla pastry cream layered between two sponge rounds, while its cream melts semi-sweet chocolate into a glossy glaze. One is soaked and caramel-sweet; the other is layered, vanilla-scented and chocolate-topped.