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Mexican Three Milk Cake



8 portion(s)

Sponge cake

  • 180 g Butter
  • 220 g caster sugar
  • 5 eggs
  • 225 g Self Raising Flour

Milk Mixture

  • 350 g full cream milk
  • 395g can sweetened condensed milk
  • 250 g buttermilk
  • 1 tablespoon Vanilla Bean Paste

To Serve

  • 400 g Pouring Cream
  • 3-4 fresh passionfruit, pulp
  • 6
    6h 30min
    Preparation 6h 0min
  • 7
  • 8
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!

Recipe's preparation

    Making the Sponge Cake


    1.       Pre heat oven to 180 degrees (fan forced).

    2.       Weigh and mill sugar first as per guidelines in TM basic cook book. Set aside.

    3.       If butter is cold/not softened place in mixing bowl.  Mix 20 secs/ speed 4.

    4.       Insert butterfly whisk.

    5.       Add sugar. Cream butter and sugar for 3 mins/ speed 3.

    6.       Increase speed to speed 4.  While mixing add one egg every 30 secs through hole in lid until all eggs are added and mixed.

    7.       Place a bowl on top of lid and weigh out flour.

    8.       Set speed to speed 3 and add flour one spoonful at a time thorough hole in lid. This should take approximately 1 minute.

    9.       Pour mixture into greased lasagne/ceramic dish. The dish I use is 30cm x 25cm and is 8 cm deep. Bake 30 minutes or until cooked when tested with a skewer.

    10.   Use a skewer to poke holes all over the top of cake. Set aside to cool completely. Clean the Thermomix bowl.

  2. Making the Milk Mixture
  3. 1.       Place the milk, buttermilk, condensed milk and vanilla bean paste into the clean bowl and mix 10 secs/ speed 7.

    2.       Slowly pour all of the milk mixture over the cake allowing it to soak in. Cover and refrigerate for at least 3 hours (overnight is okay!).

  4. When Ready to Serve
  5. 1.       Insert the butterfly whisk place in a clean Thermomix bowl.  Add cream and whip on speed 3 until firm peaks form.

    2.       Spread cream over cake in dish and drizzle fresh passionfruit pulp over. Enjoy!


Accessories you need

  • Butterfly
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  • Spatula TM31
    Spatula TM31
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  • Measuring cup
    Measuring cup
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  • Spatula TM5/TM6
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This trifle-like cake is frequently requested by friends and family and is the perfect dessert in hot weather.

Serve it in the dish! I once tried to take it out and put it on a cake stand and it dripped everywhere!

This recipe is my Thermomix adaptation of a Donna Hay recipe that appeared originally in the Feb/March 2012 issue of the Donna Hay Magazine.



This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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