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Shilpa

Pistachio Tres Leches Cake

This Pistachio Tres Leches Cake is a luscious fusion dessert made with a soft pistachio sponge soaked in a rich blend of three milks, then topped with fluffy whipped cream. Perfectly moist with a delicate nutty flavour, it’s an indulgent treat for festivals and special occasions.
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Prep Time 30 minutes
Cook Time 22 minutes
Chilling time 6 hours
Total Time 6 hours 52 minutes
Servings: 9 people
Course: Dessert
Cuisine: fusion, Mexican
Ingredients Method Notes

Ingredients
  

Cake:
  • 4 eggs
  • 60 g Whole Milk (room temperature) ¼ cup
  • 1 tbsp vanilla extract
  • 112 g All-purpose flour ¾ cup
  • 1½ tsp Baking powder
  • 35 g Powdered Pistachios ¼ cup
  • 90 g Sugar ½ cup
Tres Leches Mix:
  • 130 g Evaporated milk ½ cup
  • 140 g Sweetened condensed milk ½ cup
  • 70 g Whole Milk ¼ cup
  • 30 g Pistachio Paste 2 tbsp
Topping:
  • 300 g whipping cream 1¼ cups
  • 30 g powdered sugar ¼ cup

Method
 

Pistachio Cake
  1. Preheat your oven to 180°C (350°F). Line a 9-inch square pan with parchment paper.
  2. Separate the egg whites and yolks. In a large bowl, whisk together the 4 yolks, milk, and vanilla. Sift in flour, baking powder, and powdered pistachios. Gently mix with a spatula. Set aside.
  3. In a clean bowl, beat egg whites till frothy. Add sugar in batches, beating until stiff peaks form.
  4. Add 1/4 of the whipped whites to the yolk mixture. Add green food colour if using. Fold to loosen. Then gently fold this into the remaining whites until combined.
  5. Pour into the pan and bake for 20–22 mins or until a skewer comes out clean. Cool for 5 mins, remove, and then cool completely on a wire rack.
Pistachio Tres Leches
  1. Whisk together the evaporated, condensed, and whole milk with pistachio paste (and green colour if using).
Soak the cake
  1. Place the cooled cake back in the pan. Poke holes with a skewer or toothpick.
  2. Pour half of the milk mixture over the cake. Cover and refrigerate for at least 6 hours or overnight.
Topping
  1. Beat cream with powdered sugar to stiff peaks. Divide and colour one half green, if desired.
  2. Spread white cream over the cake. Use green cream to pipe patterns. Garnish with chopped pistachios and rose petals (if desired).
  3. Serve slices with extra milk mixture poured over for the full tres leches experience.

Notes

Storage & Shelf Life

  • Room Temp: Not recommended due to dairy.
  • Fridge: Keeps well for 3–4 days, covered.
  • Freezer: You can freeze the sponge cake (before soaking) for up to 2 months. Thaw, soak, then chill as usual.

Tips

  • Eggs should be room temperature
  • Gently fold the egg whites
  • Soak the cake overnight for best flavours.