Rich Pistachio Tres Leches Cake (Print Version)
# Ingredients:
→ Base Layer
01 -
2 tsp almond extract
02 -
6 large eggs, with yolks and whites separated
03 -
1 tsp pure vanilla extract
04 -
¾ tsp cream of tartar
05 -
½ cup (118ml) heavy cream or milk (for the batter)
06 -
1½ cups (210g) sifted cake flour
07 -
½ tsp kosher salt
08 -
½ cup (65g) finely ground pistachios
09 -
1 tsp baking powder
10 -
⅔ cup (133g) white sugar
→ Milk Soak Blend
11 -
1 (14 oz) can of sweetened condensed milk
12 -
⅓ cup pistachio cream (or pistachio butter)
13 -
1 (12 oz) can evaporated milk
14 -
½ cup (118ml) heavy cream or milk, left from earlier
→ Creamy Topping
15 -
2 Tbsp powdered sugar
16 -
⅓ cup chopped pistachios to sprinkle on top
17 -
1½ cups (355ml) heavy whipping cream
# Instructions:
01 -
Preheat your oven to 350°F and set a rack in the center. Give your 9×13 dish a nice coating of nonstick spray or butter so the cake doesn’t stick later.
02 -
Mix the flour, finely ground pistachios, salt, and baking powder together in a large bowl. Stir until all the ingredients are evenly combined and set aside.
03 -
Place egg yolks and sugar in your mixer, and whip them on medium-high speed for about 5 minutes. They should turn pale and almost fluffy. At this point, add vanilla, almond extract, and the heavy cream, mixing until it’s just blended together.
04 -
Toss the mixed dry ingredients into the egg yolk mixture. By hand, fold everything together gently with a spatula, trying not to overwork the batter. Transfer this mixture into a clean bowl to free up your mixer.
05 -
In a clean mixer bowl, beat the egg whites and cream of tartar on high until stiff peaks form. This step takes around 3 minutes – aim for a texture that holds its shape even if the bowl is flipped upside down.
06 -
Work in three batches to fold the egg whites into your batter, gently lifting from the bottom to preserve the fluffiness. Take your time; the goal is a smooth and airy batter.
07 -
Pour the mix evenly into the prepared dish, smoothing out the top. Pop it into your heated oven and let it bake for about 20-25 minutes, until the top is golden and a toothpick comes out clean.
08 -
As the cake bakes, whisk together condensed milk, evaporated milk, leftover cream, and the pistachio cream in a bowl. Whisk until fully combined, with no lumps.
09 -
Right after pulling the cake from the oven, poke the entire surface with a fork or skewer. Pour the milk mixture all over, making sure it seeps into every hole. Don’t worry – the cake will absorb it all.
10 -
Wrap the cake tightly in plastic and stick it in the fridge for at least 4 hours. Overnight is even better for soaking up all that delicious flavor.
11 -
Before serving, whip together the cream and sugar until it holds medium peaks. Spread the whipped topping evenly onto your chilled cake, then sprinkle chopped pistachios on top for that final touch. Enjoy a slice!
# Notes:
01 -
Leftovers can hang out in the fridge for up to 4 days, wrapped up tightly. The flavor actually gets richer with time!
02 -
If pistachio cream isn’t available, you can make it at home by food-processing roasted pistachios into a smooth paste, adding a little oil for consistency if needed.
03 -
Want to prep ahead? You can bake the base and freeze it (before adding the soak). Just thaw it overnight in the fridge before resuming the steps.
04 -
Don’t skip the chilling. It’s a must for getting all those rich flavors soaked into the cake!