Pistachio Cardamom Tres Leches Cake – A Deliciously Decadent Dessert!

This cake is one of my favorite desserts. It’s a Pistachio Cardamom Tres Leches Cake, and it’s absolutely amazing. The cake itself is light and fluffy, and the flavor combination of pistachio and cardamom is out of this world.

The best part about this cake, though, is the three-milk soak that it’s soaked in overnight. This gives the cake an incredible amount of moisture, making it even more delicious. I highly recommend trying this recipe if you’re looking for an amazing dessert that will impress your guests.

Pistachio Cardamom Tres Leches Cake

Prep Time

45 mins

Cook Time

35 mins

Others

5 hrs 15 mins

Total Time

6 hrs 35 mins

Servings

12 to 16 servings

Pistachio Cardamom Tres Leches Cake

Ingredients

  • unsalted shelled roasted pistachios
  • all-purpose flour
  • baking powder
  • kosher salt
  • cardamom
  • whole milk, at room temperature
  • sugar, divided
  • large eggs, separated, at room temperature
  • almond extract
  • vanilla extract
  • condensed milk evaporated milk whole milk kosher salt ground cinnamon ground cardamom heavy cream, chilled powdered sugar

Instructions

  • Preheat oven to 350 degrees F (175 degrees C). Grease the bottom of a 13-inch by 9-inch by 2-inch baking pan, but do not grease the sides.
  • In a small food processor or spice grinder, finely grind the pistachios into a coarse powder (avoid over-grinding, or it’ll turn into nut butter).In a large mixing bowl, whisk together the ground pistachios, flour, baking powder, salt, and ground cardamom. Set aside.
  • In the bowl of a stand mixer fitted with a paddle attachment, beat together egg yolks and 1 cup sugar on low speed until combined. Increase speed to medium and beat for 3 minutes, or until thickened and pale yellow in color. Scrape down the sides of the bowl as needed.
  • With the mixer on low speed, slowly pour in milk and vanilla extract, and almond extract, and mix until just combined. Turn off the mixer, and scrape the sides of the bowl as needed. Add dry ingredients to wet ingredients, and mix on low speed until just barely combined (there should still be some streaks of flour visible). Fold the batter gently with a rubber spatula until no dry bits remain.
  • Washstand the mixer bowl thoroughly.
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What’s the difference between tres leches and cuatro leches?

If you’ve ever wondered what the difference is between tres leches and Cuatro leches cake, wonder no more! Both are delicious Latin American desserts that feature milk in their recipes, but there is a key ingredient difference that sets them apart.

Tres leches cake contains evaporated milk, condensed milk, and whole milk or cream. Cuatro leches cake also includes coconut milk, hence the name “four milks” cake. So if you’re looking for a richer, more decadent dessert option with a slight tropical twist, go for the Cuatro leches cake.

How do you make tres leches cake less soggy?

  • Start with a good quality sponge cake. This will help to keep the cake from getting too soggy.
  • When you are soaking the cake in the milk mixture, be careful not to over-soak it. You want to just barely moisten the cake without making it overly wet.
  • Use less milk overall when making the tres leches cake.

Is tres leches cake puerto rican or mexican?

There is some debate over its origins, but tres leches cake is generally believed to have originated in Nicaragua. The dessert is popular in Mexico and gets its name from the three different kinds of milk used to soak it.

Tres leches cake is a sponge cake that is soaked in a mixture of three milks: condensed milk, evaporated milk, and whole milk. This gives the cake an incredibly moist and rich texture. Thecake is then often topped with whipped cream and fruit.

While the exact origins of tres leches cake are disputed, it is clear that this delicious dessert has been enjoyed in Latin America for many years.

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Can tres leches cake sit out overnight?

No, tres leches cake cannot sit out overnight. The milk mixture will start to spoil, and the cake will become dry and crumbly. If you need to make it ahead of time, try refrigerating for up to 2 days or freezing for up to 3 months.

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