three milks cake

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I think as a lactose intolerant I’ll always be masochistically attracted to dairy. I just can’t help myself. This cake is up to its neck in dairy.

First, there’s the milk in the batter. Then it’s completely drowned in a delicious alcoholic syrup of evaporated milk, condensed milk and (quite a lot of) rum. This makes the cake nice and moist. Lastly, it’s topped with a heap of whipped cream and chopped fruit.

It’s very much like a pavlova, but is much worse for the hips and very bad for my digestive system. Hence it is super delicious.

 

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Three Milks Cake

Before assembling the cake, ensure the cake is completely cool. To add more rum to the syrup, take out the equivalent amount from the evaporated and condensed milks syrup, otherwise the cake will be too wet. Traditionally this cake is topped with roasted pineapple, but I’ve just used chopped fruit instead.

Serves 8 people very generously.

250 ml evaporated milk
395 gm can sweetened condensed milk
3 tbsp rum
275 gm caster sugar
140 gm unsalted butter, at room temperature
2 tsp vanilla paste
5 egg yolks
250 gm self raising flour
250 ml (1 cup) milk
125 ml whipping cream
Chopped fruit (kiwifruit, strawberries, peaches, pineapple – whatever soft fruit you fancy)

 

Combine the evaporated milk, condensed milk and rum in a jug. Set aside.

Preheat oven to 160°C. Line and grease a 22cm spring form pan.
In the bowl of a mixer with the beater attachment, beat the sugar, butter and vanilla pasta until pale and fluffy.
Add the egg yolks one at a time, beating very well after each yolk.
Take the bowl out of the mixer.
Using a spatula, fold a third of the flour, followed by a third of the milk. Continue alternating the flour and milk.
Gently fold until just combined and there are no streaks of flour visible.
Pour into the greased pan and smooth the surface.
Slide into the preheated oven. 
At the 50 minute mark, test with a skewer. If the skewer comes out clean, take it out. Otherwise bake for a further ten minutes.
While the cake is warm and in the tin, pierce it all over with a skewer. Go crazy. 
Slowly pour the evaporated milk mixture all over the cake. It will look like too much for the cake but it will absorb it!
Leave the cake in the pan and allow to completely cool for at least two to three hours, or leave overnight in the fridge.

When ready to serve, whisk the whipping cream until soft peaks.
Carefully unspring the cake onto your favourite serving plate.
Spread the cream thickly over the top and pile with the chopped fruit.
(Go all out by sprinkling over some slivered almonds or pistachios.)

 

All done! Share it and prepare to be showered with compliments and embraced by drunks…

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  1. Food sponge

    Looks absoutely delicious!!

  2. Kenneth

    Good thing I am not lactose intolerant, so I can indulge in this yummy cake. Thanks for the recipe!

  3. Chompchomp

    Looks so moist and delectable! I also have a dairy intolerance – I can have so much up to a point until I break out in dermatitis everywhere. I have only a small amount Im ok…..it’s the inly having a small amount that I find hard!!

  4. Madame Chesdon

    Nice plate! Where did you source it from?

  5. mei

    Sabatomic – Rum adds a different dimension to the cake, I guess without it, the cake would taste quite sweet. I’d probably adjust the recipe to have more evaporated milk if omitting rum, just to balance it out.

    Mdm Chesson – The plate is from BIG W!!! :P

    Chompchomp – I had no idea lactose intolerance could manifest as dermatitis… :( It’s hard resisting, isn’t it?!?! I just recently discovered 99.9% lactose free Peter’s ICE CREAM. :D :D :D

    Kenneth – Hey Kenneth, thanks for dropping by!

    Food sponge – Heya :) It was definitely delicious – the smell of it is amaaazing.

  6. Sabatomic

    YUMMMM Mei, this looks delicious! Fresh fruit and condensed milk, I’m sold *drool* Although I don’t really like alcohol – do you think it would taste significantly different without the rum?


 
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