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

This video will show you how to make the perfect pistachio tres leches cake, from the sponge to the syrup and frosting, with tips along the way! Pistachio Milk Cake!

►Full written recipe: https://thecookingfoodie.com/recipe/pistachio-tres-leches-cake-recipe/

► Homemade pistachio paste: https://youtu.be/BqGtg3N5EWA

► Equipment I used in this video: https://www.amazon.com/shop/thecookingfoodie

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Ingredients:
For the cake:
1 cup (125g) All-purpose flour
1/3 cup (50g) Ground pistachios
1½ teaspoons Baking powder
5 Eggs, separated
1 cup (200g) Sugar, divided
1 teaspoon Vanilla extract
1/3 cup (80ml) Milk
1/4 teaspoon Salt
For the milk mixture:
7oz (200g) – 1/2 can Sweetened condensed milk
1¼ cups (300ml) Evaporated milk
1/3 cup (80ml) Whole milk
1 tablespoon Pistachio paste
For the cream:
1¼ cups (300ml) Heavy cream, cold
4 tablespoons (30g) Powdered sugar
1 teaspoon Vanilla bean paste
3 tablespoons (45g) Pistachio paste

Directions:
1. Make the sponge: Preheat the oven to 340°F (170°C), line a 9×13” (22x32cm) pan with parchment paper, lightly grease it and set aside.
2. In a large bowl place 3/4 cup (150g) sugar and egg yolks. Beat until the mixture is pale in color and doubled in volume. Add milk, vanilla extract and mix until combined.
3. Sift in flour, ground pistachios, baking powder and salt. Mix until combined (don’t over mix). Set aside.
4. In a separate bowl, beat egg whites on high speed until foamy, gradually add 1/4 cup sugar (50g) and beat to stiff peaks.
5. Fold 1/3 of egg whites into the batter, then pour the batter into egg whites and fold gently until evenly distributed. Pour into prepared pan.
6. Bake for about 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Release the cake from the pan and let to cool on a wire rack. While cake cools, make the tres leches syrup.
7. Make the milk syrup: To a bowl add all 3 milks, pistachio paste, and whisk until combined.
8. Place the cake back into the pan, then using a fork or a toothpick poke/pierce holes in the cake. Slowly pour the Tres leches syrup over the top of the cake letting it soak in as you go. Set the cake aside for at least 1 hour, or overnight.
9. Make the frosting: In a large bowl place pistachio paste, sugar and vanilla bean paste. Beat until smooth. Add heavy cream and whip to stiff peaks.
10. Decorate: Release the cake from the pan and spread the cream over the top of the cake. Refrigerate for at least two hours before serving. Trim the edges (optional), then cut into squares. Serve!

What’s up foodies? Today we are combining my favorite dessert with one of my favorite ingredients to create a delicious pistachio trese leches cake. So let’s get started. Now whether you’re making pistachio tles cake like me or following one of the other tres leches cake recipes on my channel, the first thing you should always do is to make the sponge. To get started, preheat your oven to 340 Fahrenheit or 170 Celsius. Next, line a cake pan with parchment paper. Once the paper is neatly in place, lightly grease the pan. I like to use butter, but you can use cooking spray as well. While your oven is preheating, set the pan aside and grab a large bowl like the one I have here. Then, you’ll want to separate the egg yolks from the egg whites. There are many ways to do it. I like the most simple technique. Carefully crack all eggs in one bowl. Then using your hand, lift the egg yolks and separate them from the whites. Place the egg yolks in one bowl and the egg whites in a separate bowl. To the bowl with the egg yolks, add sugar and beat until the mixture turns pale in color and the eggs double in volume. like you see here. Once your mixture looks like mine, you can mix in the milk and vanilla extract. Next, you’ll want to add your ground pistachios to the mixture. If you don’t have any on hand, no worries. It’s easy to make your own. Just place your pistachios into a blender and blend them until you have a fine powder that resembles flour. Now that we all have our ground pistachios, add them to the bowl with the mixture. Also mix in the flour, baking powder, and salt. Mix just until combined and do not over mix. Next, we move to the bowl with the egg whites. Make sure your whisk attachment is clean and grease-free. Beat them at high speed until they become frothy. As they start to froth, gradually add sugar and beat until stiff peak form. You should have a nice mering like this. Now, here is where things can get bit tricky, so pay attention. First, fold about one/3 of the egg white mixture into the cake batter. Then, pour the rest of the butter into the egg whites and gently fold them together until evenly distributed. In this stage, it’s better to switch to. Once that’s done, transfer the mixture to the pen you greased earlier. Place the pen in the oven and set the timer for 25 minutes. While the cake is baking, let me show you how to make pistachio milk syrup. It’s simple. Just grab a bowl or a large measuring cup and add three types of milk. Leches remember sweet and condensed milk, evaporated milk and whole milk. And because we are making pistachio tles, we will add pistachio paste. I like to make my own pistachio paste. If you don’t have any or you want to make your own, you can follow this video I’m showing you on the screen. But a word of warning. Once you try homemade, you’ll never want to go back to the storebought one. Whisk everything together until fully combined. Now you should have a delicious pistachio to leches syrup and your cake should be almost done baking in the oven. Right on time. I say 25 minutes, but as every baker knows, cakes can be stubborn. So, here is a little trick I use to check if it’s ready. Grab a toothpick and stick it into the center of the cake. If it comes out clean like mine does, then your cake is done. If it comes out messy, let it bake a little longer. If your cake is ready, take it out of the oven and let it cool in the pan for 10 minutes. Then, remove it from the pan and let it cool completely on the wire rack. Once the cake has cooled, place it back in the pan and use a fork to poke holes all over the cake. Pull this lechious pistachio syrup over the cake. Make sure it soaks into the holes you made. It looks like there is too much syrup on the cake, but don’t worry. Just give it some time and the cake will absorb it, which is what makes it extremely moist. During this time, I like to do a bit of cleaning as I get ready for the final step, decoration. While your cake is absorbing the liquids, grab another large bowl. Add heavy cream, pistachio paste, powdered sugar, and vanilla bean paste. Make sure your heavy cream is very cold. Then whisk it until you get stiff sticks. When it’s time to decorate, remove the cake from the pen and spread your frosting evenly over the top. Finally, refrigerate your cake for at least 2 hours before serving. And if you’re feeling fancy, you can trim the edges for a cleaner look. You’ll be left with a delicious moist leches cake. Delicious. No kidding. This is one of the best cakes I’ve ever made. So moist. But look, I get that not everyone loves pistachios. So if you want to learn how to make a classic t leches cake, click the video you are seeing now on the screen. And don’t forget to subscribe.