What is Pistachio Tres Leches?

It's a variation of the traditional Tres Leches Cake, incorporating pistachio flavor into the sponge cake and sometimes into the milk mixture, resulting in a nutty and creamy dessert.

How Long Should I Let Tres Leches Soak?

For best results, let the cake soak for at least 2 hours. However, refrigerating it overnight allows for optimal absorption and flavor development.

Why is Tres Leches Not Soggy?

Using a sponge cake base ensures the cake absorbs the milk mixture without becoming soggy, maintaining its structure and texture.

What Filling Goes Best with Pistachio Cake?

Fillings like raspberry, cherry compote, chocolate ganache, or cream cheese frosting pair well, enhancing the pistachio flavor.

Pistachio Tres Leches Cake – Irresistible Guide with 5 Expert Tips

Name: Irresistible Pistachio Tres Leches Cake: A Sweet Twist on Tradition
Prep time: 20 min
Cook time: 30 min
Total time: PT-490152H33M26S
Cuisine: Latin American
Ingredients: 1 cup all-purpose flour; 1 1/2 tsp baking powder; 1/4 tsp salt; 5 large eggs; 1 cup granulated sugar; 1/3 cup whole milk; 1 tsp vanilla extract; 1/2 cup pistachio paste; 1 can (12 oz) evaporated milk; 1 can (14 oz) sweetened condensed milk; 1/4 cup heavy cream; 1 cup heavy whipping cream; 2 tbsp powdered sugar; 1/2 tsp vanilla extract; 1/4 cup crushed pistachios for garnish

Description

A moist and flavorful Pistachio Tres Leches Cake combining a traditional Latin American dessert with nutty elegance.

Ingredients

Scale

1 cup all-purpose flour

1 1/2 tsp baking powder

1/4 tsp salt

5 large eggs

1 cup granulated sugar

1/3 cup whole milk

1 tsp vanilla extract

1/2 cup pistachio paste

1 can (12 oz) evaporated milk

1 can (14 oz) sweetened condensed milk

1/4 cup heavy cream

1 cup heavy whipping cream

2 tbsp powdered sugar

1/2 tsp vanilla extract

1/4 cup crushed pistachios for garnish

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Instructions

1. Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking dish.

2. In a bowl, whisk together flour, baking powder, and salt.

3. Separate eggs. Beat yolks with 3/4 cup sugar until fluffy. Mix in milk, vanilla, and pistachio paste.

4. Fold in dry ingredients until just combined.

5. In a separate bowl, beat egg whites until soft peaks form. Gradually add remaining 1/4 cup sugar. Beat to stiff peaks.

6. Fold egg whites into batter. Pour into dish and bake 25–30 minutes.

7. Cool cake completely. Mix evaporated milk, sweetened condensed milk, and heavy cream in a bowl.

8. Poke holes into cake with a fork. Slowly pour milk mixture over cake. Refrigerate for at least 2 hours or overnight.

9. Whip heavy cream with powdered sugar and vanilla until stiff peaks form.

10. Spread whipped topping on cake. Garnish with crushed pistachios.

11. Serve chilled and enjoy.

Notes

Let the cake soak overnight for best flavor.

You can substitute pistachio paste with finely ground pistachios and a bit of almond extract if needed.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: Latin American

Nutrition

Serving Size: 1 slice
Calories: 420
Sugar: 34g
Sodium: 140mg
Fat: 22g
Saturated Fat: 13g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 1g
Protein: 8g
Cholesterol: 115mg