Pistachio Tres Leches Cake
This pistachio tres leches is absolutely delectable and so festive! Soaked in a pistachio flavoured milk and topped off with a luscious whipped cream, it's amazing.
Ingredients
Chiffon Cake
- 3 - large eggs room temp
- ⅔ cup - 133g sugar
- - zest of half an orange
- 51 ml - 3.5 tablespoon milk
- ¼ cup - roasted, unsalted, shelled pistachio - ground & sifted 25g
- 1 teaspoon - baking powder
- 82 g - all purpose flour
- ⅛ teaspoon - salt
3 Milk Mixture
- ½ cup - evaporated milk (125ml)
- ½ cup - sweetened condensed milk (120ml) (start with less than ½ cup)
- ¾ cup - whole milk (177ml)
- ¼ cup - pistachio cream (start with 3 tbsp)
- few drops - green food colouring optional
Whipped Cream & Top
- 1 cup - whipping cream (236ml)
- 2-3 tablespoon - icing sugar, to taste
- - chopped pistachio, for garnish
- - dried roses, for garnish
Instructions
Make the Chiffon Cake
- Separate the egg whites and egg yolks in clean separate bowls. To prevent a yolk from accidentally breaking into the whites, separate the whites into a separate small bowl each time and then transfer it to the one you will beat them in. Make sure the bowl you add the egg whites in is very clean and has no grease marks.
- Add 7 tablespoon of the sugar into a bowl and the zest and rub it together for a few minutes. Add into the yolks and whisk well until pale and light. Whisk in the milk. Then add in the flour, ground pistachios, salt and baking powder. Fold that gently until all mixed together
- Now beat the egg whites in the separate bowl, until soft peaks form. Gradually add in 3.5 tablespoon sugar while beating and continue until you get stiff peaks
- Add that into the flour mixture and fold gently with a spatula by scraping from the sides of the bowl, inwards. Don’t mix too much so you don’t deflate them.
- In a 8x8 pan, with ONLY the bottom lined with parchment paper, pour the batter and bake at 350F for about 40-45 minutes. Don’t open the oven door until the last 10 minutes. Gently poke the cake with your finger and if it springs back, it’s done. If it leaves an indent, then bake for another 5 ish minutes.
- Take the cake out of oven and let it cool. Take the cake out of the pan and take off the parchment paper. Line the pan with new parchment and put the cake back in the pan.
Make the Milk Mixture
- To make the milk mixture, add the condensed milk, whole milk, evaporated milk and pistachio cream and whisk until combined. Make sure to start with less pistachio cream and sweetened condensed milk than stated because it may be too sweet for some. Taste as you go. Add a few drops of green food colouring. Poke holes all over the cake with a fork or a knife. Pour all of the milk mixture over the cake and cover it and let it soak for a couple hours or overnight in the refrigerator (better overnight)
Make the Whipped Cream & Frost
- In a chilled bowl, pour in your whipping cream and beat it until you get soft peaks. Now add in the powdered sugar and beat until you get stiff peaks.
- You can choose to leave the cake in the pan or take it out and remove the paper. Top with the cream and smooth out the top and sides.
- Sprinkle on the chopped pistachios and dried rose petals. Cut and serve. Enjoy!
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