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Pistachio Cardamom Tres Leches Cake
Pistachio Cardamom Tres Leches Cake
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Prep Time:
45 minutes
Cook Time:
35 minutes
Total Time:
395 minutes
Indulge in a fusion of Tres Leches cake with Indian flavors - a pistachio-infused cake soaked in spiced milk and topped with whipped cream.
Ingredients:
  • For the sponge cake
  • 1/2 cup (90g) unsalted shelled roasted pistachios
  • 1 1/2 cups (188g) all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 1 teaspoon ground cardamom
  • 1/2 cup (120 ml) whole milk, at room temperature
  • 1 1/4 cups sugar (250g), divided
  • 6 large eggs, separated, at room temperature
  • 1 teaspoon almond extract
  • 1/2 teaspoon vanilla extract
  • For the milk mixture
  • 1 (14-ounce) can condensed milk
  • 1 (12-ounce) can evaporated milk
  • 1/2 cup (120 ml) whole milk
  • 1/4 teaspoon kosher salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cardamom
  • For the topping
  • 1 1/2 cups heavy cream, chilled
  • 3 tablespoons powdered sugar
  • 1/2 cup unsalted shelled roasted pistachios, chopped
Instructions:
  • Preheat the oven to 350°F and generously grease the bottom of a 13x9x2-inch pan while avoiding greasing the sides to prevent the cake from shrinking. Place the pan in the middle rack of the oven.
  • Pulse pistachios in a small food processor until they form a coarse powder, making sure not to over-grind to prevent them from turning into nut butter.
  • Combine pistachios, flour, baking powder, salt, and ground cardamom in a large mixing bowl.
  • In a stand mixer fitted with a paddle attachment, combine egg yolks and 1 cup of sugar. Start mixing on low speed to combine, then increase to medium speed. Beat for 3 minutes until thick, ribbon-like, and pale yellow, scraping down the sides of the bowl as needed.
  • Incorporate the rest of the wet ingredients: Pour in the milk, vanilla, and almond extracts while mixing on low speed until well combined. Stop the mixer and scrape the sides of the bowl as necessary.
  • Combine dry ingredients with mixer on low, then fold in the large bowl until no dry bits remain. Save stand mixer bowl for whipping egg whites.
  • Prepare the stand mixer bowl by washing and drying it completely. Place the bowl back on the stand mixer. Add the egg whites and, using the whisk attachment, beat on medium speed until the mixture just starts to foam.
  • Increase the mixer speed to high and gradually add the rest of the sugar as you beat the egg whites until they form medium peaks, approximately 2 to 3 minutes. Test the peaks by lifting the beater and turning it upside down; they should stand up firmly with slightly curled tips. The mixture should appear slightly glossy and have tripled in volume. To prevent overwhipping, pause every twenty seconds to check the stiffness.
  • Gently fold in the whipped egg whites: Add a third of the fluffy egg whites to the batter, stirring until mostly incorporated with a few streaks of white visible. Carefully fold in the remaining egg whites until just combined.
  • Prepare the cake batter and pour it into the pan. Eliminate bubbles by tapping the pan gently on the counter. Bake for 30-35 minutes until a toothpick comes out clean. Cool for about 1 hour. Use a butter knife to release the cake from the pan's edges.
  • Prepare the milk mixture: In a medium mixing bowl, whisk together condensed milk and evaporated milk. In a small saucepan over medium heat, combine whole milk, salt, cinnamon, and cardamom. Bring to a simmer, then pour slowly into the mixing bowl. Whisk until combined and let cool to room temperature.
  • Prepare the cake by densely perforating the top with a fork or thin skewer, ensuring not to go too deep. This helps the liquid to absorb without leaking. Pour half of the liquid slowly over the cake, allowing it to soak for 1 minute. Follow by pouring the remainder and let it sit for 15 minutes. Chill the cake for at least four hours or overnight before topping with whipped cream.
  • To create a luscious topping, whip the heavy cream in a stand mixer until slightly thick. Then add powdered sugar and whip until the cream forms stiff peaks that stand tall. This step is best done just before serving.
  • - Finish the cake beautifully by delicately placing the whipped cream on top using a spatula. Then, gently spread it out evenly with an offset spatula or the back of a spoon. Finally, generously sprinkle chopped pistachios on top and serve right away.
  • Store the frosted cake in the fridge for up to 3 days. Note that the whipped cream may deflate and the pistachio topping might become a bit soggy. Enjoy! If you loved the recipe, please leave us a review below!

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