Pistachio, Rose & Cardamom Tres Leches Cake

Tres Leches Cake, a beloved dessert originating from Latin America, is renowned for its decadent texture and rich flavour. Traditionally made with a sponge cake soaked in a mixture of three milks—condensed milk, evaporated milk, and whole milk—this dessert is a celebration of indulgence and sweetness. This Pistachio Tres Leches Cake is a delightful twist on the classic recipe, infusing it with festive flavours that elevate its appeal to new heights. By incorporating the luxurious pistachio spread, aromatic cardamom, and delicate rose petals into the milk soak, this rendition transforms the traditional Tres Leches Cake into a vibrant and enchanting dessert fit for any special occasion. With its irresistible combination of textures and flavours, this festive take on a classic treat promises to enchant taste buds and leave a lasting impression on all who indulge.

This dessert isn't just a treat for the taste buds; it's a celebration of textures and flavors that will transport you to dessert heaven with every bite. So, roll up your sleeves and get ready to embark on a culinary adventure that's both indulgent and utterly irresistible!

Ingredients you will need-

For the sponge cake:

• Eggs (separated)

• Sugar

• Milk

• Plain flour

• Baking powder

• Salt

• Lemon juice

For the milk soak:

• Whole milk

• Evaporated milk

• Condensed milk

• Pistachio spread

• Cardamom powder

• Rose petals

For the topping:

• Double cream

• Condensed milk or sugar

• Pistachio powder

Step By Step Recipe-

For the Sponge Cake:

1. Prepare the Batter- Preheat your oven to 180 degrees Celsius (350 degrees Fahrenheit). Separate the eggs, placing the yolks in one bowl and the whites in another. To the bowl with egg yolks, add sugar and mix until smooth. Then add milk, flour, baking powder, and salt. Combine until smooth and well incorporated.

In the bowl with egg whites, add lemon juice and whisk on high speed until frothy. Gradually add sugar and continue whisking until stiff peaks form. Gently fold the whipped egg whites into the yolk mixture, being careful not to deflate the air.

Bake the Cake: Transfer the batter to a baking tray lined only at the bottom. Bake in the preheated oven at 180 degrees for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Once baked, allow the cake to cool completely while you prepare the milk soak.

Prepare the Mixture: In a mixing bowl, combine whole milk, evaporated milk, and condensed milk. Add pistachio spread, a sprinkle of cardamom powder, and delicate rose petals. Mix well to infuse the flavours. Let the milk soak and sit for 30 minutes to allow the flavours to meld together.

Poke Holes and Soak: Once the cake has cooled, use a fork to poke holes all over the surface. Slowly pour the milk soak over the cake, allowing it to seep into the holes and saturate the sponge. Refrigerate the cake for at least 4 hours, or preferably overnight, to allow the flavours to fully develop.

Whip the Cream: In a bowl, whip double cream with sugar or condensed milk until soft peaks form. Spread the whipped cream over the chilled cake, creating a luscious topping.

Garnish the cake with crushed pistachios for an extra pop of flavour and visual appeal. Slice and serve this decadent Pistachio Tres Leches Cake to amaze guests and watch as they marvel at its exquisite taste and texture. Enjoy!

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Hi!! My name is Maleeha ,  your passionate host and fellow food enthusiast, and I'm thrilled to take you on a delectable journey through the world of baking, cooking, and dessert-making