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
