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Rich & Creamy Pistachio Tres Leches Cake Recipe

Rich & Creamy Pistachio Tres Leches Cake Recipe
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★★★★★

5.2 from 7 reviews

This Rich & Creamy Pistachio Tres Leches Cake is a decadent twist on the classic tres leches dessert, featuring a moist pistachio-infused sponge soaked in a luscious blend of three milks, including pistachio cream for added nutty flavor. Topped with fluffy whipped cream and chopped pistachios, this cake is perfect for special occasions or when you crave an indulgent treat with a unique pistachio flair.

Ingredients

Scale

Dry Ingredients

  • 1½ cups (210g) cake flour
  • ½ cup (65g) pistachios, finely ground
  • 1 tsp baking powder
  • ½ tsp kosher salt

Wet Ingredients and Flavorings

  • 6 large eggs, separated
  • ⅔ cup (133g) granulated sugar
  • 2 tsp almond extract
  • 1 tsp pure vanilla extract
  • ¾ tsp cream of tartar
  • 1 cup (237ml) heavy cream or whole milk, divided
  • 1 (14 oz) can sweetened condensed milk
  • 1 (12 oz) can evaporated milk
  • ⅓ cup pistachio cream (pistachio butter)

Topping and Garnish

  • 1½ cups (355ml) heavy whipping cream
  • 2 Tbsp confectioners’ sugar
  • ⅓ cup chopped pistachios, for garnish

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan thoroughly to prevent sticking.
  2. Mix Dry Ingredients: In a large bowl, whisk together the cake flour, finely ground pistachios, baking powder, and kosher salt ensuring an even blend.
  3. Beat Egg Yolks and Sugar: In a separate bowl, beat the egg yolks with granulated sugar until the mixture becomes pale and thick. Then stir in the almond extract and pure vanilla extract for flavor.
  4. Combine Wet and Dry Ingredients: Gradually fold the dry ingredient mixture into the egg yolk mixture, alternating with ½ cup of milk, and gently mix until just combined without overmixing.
  5. Whip Egg Whites: In a clean bowl, beat the egg whites with cream of tartar until stiff peaks form, which adds lightness to the batter. Carefully fold these egg whites into the batter to maintain airiness.
  6. Bake the Cake: Pour the batter into the prepared baking pan and bake for 25–30 minutes or until a toothpick inserted into the center comes out clean, indicating the cake is done.
  7. Prepare Milk Soaking Mixture: Whisk together the remaining ½ cup milk, sweetened condensed milk, evaporated milk, and pistachio cream until smooth to create the soaking liquid.
  8. Soak the Cake: Once slightly cooled, poke holes all over the cake’s surface using a fork. Slowly pour the milk mixture evenly over the cake to allow deep absorption.
  9. Chill: Refrigerate the soaked cake for at least 4 hours or preferably overnight to let the flavors meld and the cake become moist and creamy.
  10. Make Whipped Cream Topping: Whip the heavy whipping cream with confectioners’ sugar until soft peaks form, creating a light and sweet topping.
  11. Finish and Garnish: Spread the whipped cream evenly over the chilled cake. Sprinkle chopped pistachios on top for a decorative and crunchy garnish before serving.

Notes

  • Ensure egg whites are whipped to stiff peaks to give the cake a fluffy texture.
  • Use fresh pistachios for optimal flavor and freshness.
  • You can substitute heavy cream with whole milk in the cake batter for a lighter version, but heavy cream gives a richer texture.
  • For a deeper pistachio flavor, chill the milk mixture overnight before soaking the cake.
  • Refrigerate the cake covered tightly to prevent it from drying out.
  • The cake tastes best after it has absorbed the milk mixture completely, so don’t rush to serve.

Nutrition

Keywords: pistachio tres leches cake, pistachio cake, tres leches cake recipe, creamy pistachio dessert, moist pistachio sponge cake

Find it online: https://chefmilacook.com/rich-and-creamy-pistachio-tres-leches-cake-recipe/