Name: Pistachio Tres Leches Cake Recipe
Prep time: 20 min
Cook time: 25 min
Total time: PT-491239H1M19S
Cuisine: Latin American
Ingredients: 1 1⁄2 cups all-purpose flour; 1 1⁄2 tsp baking powder; 1⁄4 tsp salt; 1 tsp ground cardamom; 6 large eggs, yolks and whites separated (room temperature); 3⁄4 cup granulated sugar; 2⁄3 cup whole milk (room temperature); few drops green food colouring (optional); 354 mL (12 oz) evaporated milk; 300 mL (14 oz) sweetened condensed milk; 1⁄2 cup whole milk; 3 tbsp pistachio cream (adjust to taste); 1⁄2 tsp ground cardamom; 2 cups whipping cream (heavy cream) (cold); 1⁄4 cup icing sugar (confectioners sugar) (sifted); pistachios, finely chopped (for garnish); edible rose petals (for garnish); pistachio cream (for garnish)

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Introduction

This Pistachio Tres Leches Cake is a delightful twist on the classic Latin dessert, combining a light cardamom-spiced sponge with a rich pistachio-infused milk mixture. Topped with fluffy whipped cream and garnished with pistachios and edible rose petals, it’s perfect for a special occasion or when you want to impress your guests.

A square piece of green cake sits on a white plate with gentle ridges. The cake has two layers: the bottom layer is a soft, moist green sponge, and the top layer is smooth white cream, about half the thickness of the sponge. Thin green lines of sauce are drizzled across the cream layer from one side to the other, with some extra sauce decorating the plate. On one edge of the cake, small bits of crushed nuts and red dried flower petals add a colorful touch. The background is a white marbled surface, and a silver fork is blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1⁄2 cups all-purpose flour
1 1⁄2 tsp baking powder
1⁄4 tsp salt
1 tsp ground cardamom
6 large eggs, yolks and whites separated (room temperature)
3⁄4 cup granulated sugar
2⁄3 cup whole milk (room temperature)
Few drops green food colouring (optional)
354 mL (12 oz) evaporated milk
300 mL (14 oz) sweetened condensed milk
1⁄2 cup whole milk
3 tbsp pistachio cream (adjust to taste)
1⁄2 tsp ground cardamom
2 cups whipping cream (heavy cream) (cold)
1⁄4 cup icing sugar (confectioners sugar) (sifted)
Pistachios, finely chopped (for garnish)
Edible rose petals (for garnish)
Pistachio cream (for garnish)

Instructions

Step 1: Preheat your oven to 350°F and lightly grease the bottom of a 9×13 inch baking pan. Do not grease the sides. Set aside.
Step 2: In a small bowl, whisk together the all-purpose flour, baking powder, salt, and ground cardamom. Set aside.
Step 3: Separate the egg yolks and whites into two large bowls. Set the yolks aside for now.
Step 4: Beat the egg whites on medium speed until foamy, then add 2 tablespoons of sugar and continue beating until medium-stiff peaks form. The bowl should be able to be held upside down without the whites falling out. Set aside.
Step 5: Beat the remaining sugar into the egg yolks until pale and creamy, about 2 minutes.
Step 6: Add the milk and food colouring (if using) to the yolks and mix until combined.
Step 7: Gradually add half of the flour mixture to the yolk mixture and beat to combine. Repeat with the remaining flour mixture, mixing just until combined.
Step 8: Gently fold one-third of the whipped egg whites into the batter with a spatula. Repeat folding with the remaining egg whites in two additions, being careful not to overmix to preserve fluffiness.
Step 9: Pour the batter into the prepared pan and bake for 20-25 minutes. Use a toothpick to check doneness—it should come out clean.
Step 10: Remove the cake from the oven and let it cool on a rack.
Step 11: While the cake cools, whisk together the evaporated milk, sweetened condensed milk, whole milk, pistachio cream, and ground cardamom in a bowl. Taste and add more pistachio cream if desired. Set aside.
Step 12: Once the cake is cool, poke holes all over the top using a fork or skewer, but avoid poking through to the bottom. Leave the cake in the pan.
Step 13: Slowly pour the milk mixture evenly over the cake, making sure to cover the edges. Allow the cake to absorb the milk gradually.
Step 14: Cover the cake with plastic wrap and refrigerate overnight to let the flavors meld and the milk absorb fully.
Step 15: Before serving, beat the cold whipping cream with the icing sugar until medium to stiff peaks form.
Step 16: Spread the whipped cream evenly over the soaked cake. Garnish with finely chopped pistachios, edible rose petals, and a drizzle of pistachio cream if desired.
Step 17: Keep the cake refrigerated and serve cold. Enjoy!

Tips & Variations

For a different nutty flavor, try substituting pistachio cream with almond or hazelnut cream.
If you prefer less sweetness, reduce the amount of sweetened condensed milk slightly.
The green food colouring is optional but adds a lovely visual appeal to highlight the pistachio theme.
Use fresh cardamom pods ground just before baking for a more vibrant aroma.

Storage

Store the cake covered in the refrigerator for up to 3 days. Because the cake is soaked in milk, it’s best enjoyed within this time for freshness. Reheat is not recommended; serve chilled for the best texture and flavor.

How to Serve

A rectangular tray dessert with a thick bottom layer in light brown color, topped with a thick layer of smooth white cream. The cream layer is decorated with thin green drizzle lines running diagonally across, and finely chopped green pistachios mixed with small red rose petals are spread along the edges and in the center of the tray in small clusters. One square piece is cut out from the bottom left corner, showing the brown layer underneath. The tray sits on a white marbled surface with a silver serving utensil nearby. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cake without pistachio cream?

Yes, you can omit the pistachio cream and still enjoy a delicious cardamom-flavored tres leches cake. The pistachio adds a unique nutty note but isn’t essential.

How do I know when the cake has absorbed enough milk?

The cake will absorb most of the milk overnight in the fridge. It should feel moist but not soggy. A small amount of unabsorbed milk at the bottom is normal and won’t affect the taste.