Savor › Recipes › Pistachio Cardamom Tres Leches Cake - The Food Flamingo

Pistachio Cardamom Tres Leches Cake - The Food Flamingo

This cake luxuriously melts on your tongue and tastes like the fairy food you're not supposed to eat. No guarantees you won't be enchanted! :)

Original recipe via thefoodflamingo.com

Ingredients

• 4 eggs, separated into whites and yolks
• 3/4 cup granulated sugar, separated into 1/2 and 1/4 cups
• 1/4 tsp salt
• 4 tbsp. water, room temp.
• 1 tbsp. vegetable oil
• 1/2 tsp vanilla extract
• 1 cup + 2 tbsp. All-purpose flour (140g)
• 2 tsp baking powder
• 1 tsp ground cardamom
• 3 1/2 cups whole milk, warm
• 1/2 cup heavy cream (120ml)
• 1/2 cup condensed milk (120ml)
• 2 tsp ground cardamom
• 1/2 tsp saffron
• 1 cup heavy cream, cold (240ml)
• 2-3 tbsp. powdered sugar (depending on how sweet you want it)
• 1/2 tsp ground cardamom *optional
• 1/4 cup pistachios, finely chopped

Instructions

1. Preheat the oven to 180 °C / 350 °F, and grease and line a 9-inch baking dish with parchment paper. Set aside.
2. In a large bowl combine egg whites, 1/4 cup of granulated sugar, and salt. Beat on high speed until stiff peaks form, 5-6 minutes. Set aside.
3. In a small bowl, combine egg yolks and the remaining 1/2 cup granulated sugar. Beat at medium speed until pale and creamy, for about 2 minutes.
4. Add water, vegetable oil, and vanilla extract. Beat to combine.
5. Sift in all-purpose flour, ground cardamom, and baking powder, then beat/whisk until fully incorporated.
6. Incorporate 1/3 of the meringue into the egg yolk mixture by folding.
7. Next, gently fold the entire egg yolk mixture into the remaining meringue until fully combined.
8. Pour the batter into the prepared pan, and bake for 25-30 minutes until a toothpick inserted into the center comes out clean.
9. Once baked, let the cake cool down completely in the pan.
10. While the cake cools, prepare the milk bath. In a medium-sized bowl combine warm milk, heavy cream, condensed milk, ground cardamom, and saffron. Give the ingredients a good mix and set aside.
11. In a medium-sized bowl, combine cold heavy whipping cream, powdered sugar, and ground cardamom. Beat on high speed until stiff peaks form, 7-8 minutes.
12. Remove the cake from the pan and peel off the parchment paper from the bottom. Flip the cake over and place it back into the baking dish.
13. Use a toothpick or skewer to poke holes all over the cake.
14. Pour all of the milk bath prepared earlier onto the cake and let that soak for 5-10 minutes.
15. Spread a small amount of the whipped cream frosting all over the cake.
16. Transfer the remaining frosting into a piping bag fitted with a round tip. Pipe the remaining frosting over the cake as shown in the pic (You could also just spread all the frosting over the cake without any piping).
17. Finally, sprinkle the entire cake generously with chopped pistachios.
18. Refrigerate the tres leches cake for at least 2 hours before serving. Enjoy!