Pistachio Tres Leches Cake Recipe
Introduction
This Pistachio Tres Leches Cake is a delightful twist on the classic Latin dessert, combining the nutty flavor of pistachios with a rich, milky soak. Light and airy, it’s topped with fluffy whipped cream and garnished with chopped pistachios and dried roses for a beautiful finish.
Ingredients
- 3 large eggs (room temperature)
- ⅔ cup (133g) sugar
- Zest of half an orange
- 3.5 Tbsp (51 ml) milk
- ¼ cup (25g) roasted, unsalted, shelled pistachio, ground & sifted
- 1 tsp baking powder
- 82 g all-purpose flour
- ⅛ tsp salt
- ½ cup (125 ml) evaporated milk
- ½ cup (120 ml) sweetened condensed milk (start with less than ½ cup)
- ¾ cup (177 ml) whole milk
- ¼ cup pistachio cream (start with 3 tbsp)
- Few drops green food colouring (optional)
- 1 cup (236 ml) whipping cream
- 2–3 Tbsp icing sugar, to taste
- Chopped pistachio, for garnish
- Dried roses, for garnish
Instructions
- Step 1: Separate the egg whites and yolks into clean bowls. To avoid yolk contamination, separate each white into a small bowl first before adding it to the main bowl. Ensure your bowl is clean and grease-free.
- Step 2: Rub the sugar and orange zest together for a few minutes, then add this mixture to the yolks and whisk until pale and light. Whisk in the milk. Add the flour, ground pistachios, salt, and baking powder, folding gently until combined.
- Step 3: Beat the egg whites until soft peaks form. Gradually add 3.5 tbsp sugar while continuing to beat until stiff peaks form.
- Step 4: Fold the beaten whites carefully into the flour mixture, scraping the sides of the bowl inward to avoid deflating the batter.
- Step 5: Line only the bottom of an 8×8 pan with parchment paper. Pour in the batter and bake at 350°F (175°C) for 40–45 minutes. Avoid opening the oven until the last 10 minutes. The cake is done when it springs back after a gentle poke.
- Step 6: Remove the cake from the oven and cool. Take the cake out of the pan, remove the parchment paper, then line the pan again and place the cake back in.
- Step 7: To prepare the milk mixture, whisk together the evaporated milk, whole milk, sweetened condensed milk, and pistachio cream. Start with less pistachio cream and condensed milk, adjusting to taste. Add green food colouring if desired.
- Step 8: Poke holes all over the cooled cake using a fork or knife. Pour the milk mixture evenly over the cake. Cover and refrigerate for a few hours or overnight for best results.
- Step 9: In a chilled bowl, beat the whipping cream until soft peaks form. Add the icing sugar and beat until stiff peaks form.
- Step 10: Remove the cake from the pan if preferred, and remove the parchment. Frost the cake with the whipped cream, smoothing the top and sides.
- Step 11: Garnish with chopped pistachios and dried rose petals. Slice and serve. Enjoy!
Tips & Variations
- Use room-temperature eggs for better volume when whipping the egg whites.
- Adjust the amount of sweetened condensed milk and pistachio cream in the milk soak to balance sweetness to your liking.
- For a nuttier flavor, lightly toast the pistachios before grinding.
- If you don’t have pistachio cream, substitute with additional evaporated milk and a pinch of almond extract.
- Adding green food colouring is optional but enhances the pistachio theme visually.
Storage
Store the cake covered in the refrigerator for up to 3 days. The cake will soak up more of the milk mixture over time, making it even more moist. Reheat slices gently in the microwave if desired, but typically this cake is best served chilled.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this cake ahead of time?
Yes, this cake benefits from being made a day ahead as the milk soak needs time to fully absorb and flavor the cake.
What can I use if I don’t have pistachio cream?
You can substitute with extra evaporated milk and a small amount of almond extract for a similar flavor profile, or omit it if unavailable.
Print
Pistachio Tres Leches Cake Recipe
- Total Time: 8 hours (including overnight soaking)
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This Pistachio Tres Leches Cake is a delightful twist on the classic Latin American dessert. Featuring a light chiffon cake infused with ground pistachios and orange zest, soaked in a rich trio of milks enhanced with pistachio cream and a hint of green food coloring for a beautiful presentation. Finished with fluffy whipped cream, chopped pistachios, and delicate dried rose petals, it’s a perfect moist, nutty, and creamy treat for any occasion.
Ingredients
Scale
Chiffon Cake
- 3 large eggs (room temperature)
- ⅔ cup (133g) sugar
- Zest of half an orange
- 3.5 Tbsp (51 ml) milk
- ¼ cup (25g) roasted, unsalted, shelled pistachios, ground and sifted
- 1 tsp baking powder
- 82 g all-purpose flour
- ⅛ tsp salt
Milk Mixture
- ½ cup (125 ml) evaporated milk
- ½ cup (120 ml) sweetened condensed milk (start with less than ½ cup to taste)
- ¾ cup (177 ml) whole milk
- ¼ cup pistachio cream (start with 3 tbsp, adjust to taste)
- A few drops of green food coloring (optional)
Whipped Cream Topping
- 1 cup (236 ml) whipping cream
- 2–3 Tbsp icing sugar, to taste
Garnish
- Chopped pistachios
- Dried rose petals
Instructions
- Prepare the egg whites and yolks: Separate the egg whites and yolks carefully into clean bowls. Separate whites one by one into a small bowl first to avoid yolk contamination. Ensure the mixing bowl for whites is clean and grease-free.
- Mix yolks with sugar and zest: Rub 7 tbsp of sugar with orange zest until fragrant. Add this mixture to egg yolks and whisk until pale and fluffy. Whisk in 3.5 Tbsp milk, then fold in flour, ground pistachios, salt, and baking powder gently to combine.
- Beat egg whites: Beat egg whites until soft peaks form. Gradually add 3.5 tbsp sugar while continuing to beat until stiff peaks form.
- Combine mixtures: Gently fold the stiff egg whites into the yolk-flour mixture using a spatula. Scrape from the sides inward, being careful not to deflate the batter.
- Bake the chiffon cake: Line only the bottom of an 8×8 inch pan with parchment paper. Pour batter into the pan and bake at 350°F (175°C) for 40–45 minutes. Avoid opening the oven door until the last 10 minutes. Check doneness with a finger press; if it springs back, the cake is ready.
- Cool and prepare cake base: Remove cake from oven and let cool. Take cake out of pan, remove parchment, line pan again, and place cake back inside.
- Make the milk mixture: In a bowl, whisk together evaporated milk, sweetened condensed milk (start less to taste), whole milk, and pistachio cream (start with 3 tbsp, adjust to taste). Optionally add green food coloring. Poke holes all over the cake using a fork or knife and pour the milk mixture evenly over the cake. Cover and refrigerate for several hours or preferably overnight to allow soaking.
- Prepare whipped cream: In a chilled bowl, whisk whipping cream until soft peaks form. Gradually add icing sugar and beat until stiff peaks form.
- Frost the cake: You may leave the cake in the pan or remove it. Spread the whipped cream evenly over the top and sides smoothing it out.
- Garnish and serve: Sprinkle chopped pistachios and dried rose petals on top. Slice and serve chilled. Enjoy!
- Share feedback: If you enjoyed this recipe, please leave a review.
Notes
- Ensure egg whites and bowls are completely grease-free to achieve stiff peaks.
- Be gentle when folding egg whites to maintain airiness in the batter.
- Start with less pistachio cream and sweetened condensed milk as the dessert can become very sweet; adjust to taste.
- The cake soaks best overnight, allowing the flavors to meld and the cake to become moist.
- Use room temperature eggs for better batter consistency and volume.
- Optional green food coloring enhances the pistachio color but can be omitted.
- Dried rose petals add an elegant and fragrant garnish but are optional.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Latin American
Keywords: Pistachio Tres Leches Cake, pistachio cake, tres leches, chiffon cake, milk soaked cake, Latin dessert, nutty tres leches, whipped cream topping
