Pistachio Tres Leches Cake Recipe (Easy & Moist!) | Pistachio Milk Cake

By The Cooking Foodie · 150 min

Ingredients

Instructions

1. Preheat the oven to 340°F (170°C). Line a 9x13 in (22x32 cm) pan with parchment, grease it lightly and set aside.
2. Beat the egg yolks with 3/4 cup (150 g) sugar until pale and doubled in volume. Mix in the milk and vanilla extract.
3. Sift in the flour, ground pistachios, baking powder and salt, and mix until just combined. Set aside.
4. Beat the egg whites until foamy, add 1/4 cup (50 g) sugar gradually, and beat to stiff peaks.
5. Fold one-third of the whites into the batter, then pour the batter into the remaining whites and fold gently until even. Pour into the pan.
6. Bake for about 25 minutes, until a toothpick inserted in the centre comes out clean. Cool on a wire rack.
7. Mix the three milks and the pistachio paste until combined.
8. Return the cake to the pan, poke holes all over it, and slowly pour the milk mixture over it. Let it soak for at least 1 hour, or overnight.
9. Beat the pistachio paste, powdered sugar and vanilla bean paste until smooth. Whip in the cold heavy cream to stiff peaks.
10. Spread the cream over the cake and refrigerate for at least 2 hours before cutting into squares.

Summarized from The Cooking Foodie's video. Watch it for the details.

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