Ever since the lockdown began, my Instagram page was bombarded by photos of cakes and desserts. Milk cake was popular amongst all and that got me drooling.
I followed the recipe of Savoury& Sweet Food And it only took me one bite to realize why people are so obsessed with it. It was indeed one of the tastiest cakes I’ve ever had!About the Pistachio Tres Leches /Milk Cake Recipe;
This Pistachio tres leches/ milk cake recipe is made by using three types of milk; condensed milk, evaporated milk, and whole milk, hence it was also called Three milk cake. The cake itself is spongy without having to use any butter or oil. The main technique here is to fold in the dry ingredients as well as the egg whites when mixing. Using a whisk to mix/fold the ingredients may cause the batter to inflate. So I would suggest using a rubber spatula.
I have used green food colour in this recipe. You can totally avoid this step and go for a full authentic look and colour.
I let the cake soak in the milk sauce(3-5 tbsp) before piping the frosting. It has really helped my cake to absorb the milk and enhance the taste of it.
To garnish ; I have used some crushed Pistachios and dried cranberries here.
While serving; Refrigerate the cake for at least 30 minutes before serving. While serving, Don’t forget to pour the Pistachio milk sauce on top of each slice.
How to make evaporated milk at home?
It is very easy to make evaporated milk if you don’t want to use the store-bought. Simply boil the milk over medium heat by stirring constantly. after 15-20 minutes, when the volume of milk has reduced to half, turn off the heat and strain the milk into a heat proof container. Refrigerate it once cooled down until it’s ready to use.
AuthorRukhsana_sherinCategoryBakery, dessertsDifficultyAdvancedTo make Pistachio Tres Leches Cake, take the flour, baking powder, powdered pistachios and salt in a bowl and mix well.
Take another two bowls and separate the egg yolks and egg whites.
Add sugar to the egg yolks and beat it on high speed until it turns pale yellow and fluffy.
Add milk, green food colour and vanilla paste to this and fold the batter using a spatula.
Add the dry ingredients gradually while mixing. Make sure not to over - mix (only fold the flour in)
In another bowl, beat the egg whites until a stiff peak is formed.
Fold the egg whites into the flour batter gently. Do not over-mix (only fold in the egg whites)
When everything is combined, transfer the batter into the prepared baking tin.
Tap the tin to remove any large air bubbles.
Bake it at 180C for 45 -50 minutes or until the cake is done (do the toothpick test)
When done, let it rest on a wire rack. Cut it in half horizontally once cooled down.
Take all the ingredients in a blender and blend well until smooth.
Strain the milk to remove any lumps or pistachio skin.
Add green food colour (optional) and refrigerate.
In a bowl, Add double cream, thick cream and icing sugar and beat it on high speed until a peak is formed.
Transfer this into a piping bag.
Poke some holes on both halves of the cake and pour 3-5 tbsp of the milk sauce on top. Let it sit in the refrigerator for 5-10 minutes and absorb the milk.
After, place the first half of the cake on the cake stand and pipe and spread the whipped cream evenly. Then place the second half on top and pipe the cream and spread it evenly on top and on the sides.
Garnish it with some crushed pistachios. Refrigerate the cake for 30 minutes before serving.
Pour the milk sauce on top of each slices while serving. Enjoy!
Ingredients
Directions
To make Pistachio Tres Leches Cake, take the flour, baking powder, powdered pistachios and salt in a bowl and mix well.
Take another two bowls and separate the egg yolks and egg whites.
Add sugar to the egg yolks and beat it on high speed until it turns pale yellow and fluffy.
Add milk, green food colour and vanilla paste to this and fold the batter using a spatula.
Add the dry ingredients gradually while mixing. Make sure not to over - mix (only fold the flour in)
In another bowl, beat the egg whites until a stiff peak is formed.
Fold the egg whites into the flour batter gently. Do not over-mix (only fold in the egg whites)
When everything is combined, transfer the batter into the prepared baking tin.
Tap the tin to remove any large air bubbles.
Bake it at 180C for 45 -50 minutes or until the cake is done (do the toothpick test)
When done, let it rest on a wire rack. Cut it in half horizontally once cooled down.
Take all the ingredients in a blender and blend well until smooth.
Strain the milk to remove any lumps or pistachio skin.
Add green food colour (optional) and refrigerate.
In a bowl, Add double cream, thick cream and icing sugar and beat it on high speed until a peak is formed.
Transfer this into a piping bag.
Poke some holes on both halves of the cake and pour 3-5 tbsp of the milk sauce on top. Let it sit in the refrigerator for 5-10 minutes and absorb the milk.
After, place the first half of the cake on the cake stand and pipe and spread the whipped cream evenly. Then place the second half on top and pipe the cream and spread it evenly on top and on the sides.
Garnish it with some crushed pistachios. Refrigerate the cake for 30 minutes before serving.
Pour the milk sauce on top of each slices while serving. Enjoy!
