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!
Serving Size 12