Three milks cake with passionfruit & pineapple
Servings Prep Time
12 45mins
Cook Time Passive Time
55mins plusstanding or refrigeration time
Servings Prep Time
12 45mins
Cook Time Passive Time
55mins plusstanding or refrigeration time
Ingredients
Instructions
  1. Preheat oven to 170°C/150°C fan-forced. Grease a deep, 20cm (base) cake pan. Line base and sides with baking paper, allowing a 2cm overhang on all sides.
  2. Using an electric mixer, beat butter, sugar and vanilla in a large bowl until pale and creamy. Add egg yolks, one at a time, beating well between additions. Wash and dry beaters. Beat egg whites in a clean bowl until soft peaks form.
  3. Add half the flour to butter mixture. Stir to combine. Add half the milk. Stir to combine. Repeat with remaining flour and milk. Stir in half the passionfruit pulp. Fold in egg whites.
  4. Spread mixture into prepared pan. Smooth surface. Bake for 55 minutes or until a skewer inserted into the centre comes out clean (cover cake loosely with foil if over-browning during cooking).
  5. Meanwhile, combine evaporated milk, condensed milk and rum in a jug. Using a skewer, pierce warm cake all over. Slowly pour syrup over so it soaks into cake. Cool at room temperature, for 4 hours or until all the syrup is absorbed and cake is completely cold (you can cover and refrigerate overnight if preferred).
  6. Remove cake from pan. Spread cream over cake. Top with pineapple and remaining passionfruit pulp. Serve.
Recipe Notes

Cake can be made the day before required. Store, covered, in the refrigerator.
If you don’t have coconut-flavoured rum, use regular (unflavoured) white rum.

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