Pistachio Milk Cake or Tres Leches Cake is a super moist, sponge cake soaked in rich pistachio flavored milk sauce (which is made with three kinds of milk) and topped with lightly sweetened whipped cream. The result is a deliciously light, airy and fluffy cake.
After the massive success of Rose Milk Cake recipe in my blog which I posted 2 years back, lots of you were asking me for Pistachio Milk Cake recipe. I was a little lazy to post this because there are lots of milk cake recipes out there in the internet. This recipe by my friend Shazia looks too great. I usually recommend it to many of my readers. But then I thought that I should try making my version of it because pistachio milk cake would be mind-blowing for sure.
So I made it using my rose milk cake recipe, just by altering the recipe a bit here and there. And it tasted A-M-A-Z-I-N-G! Seriously soo good that I am craving a slice of it so badly right now. This cake is basically like a cloud, that gets turned into an even softer cloud after the addition of milk sauce and then finally it gets layered with whipped cream, turning the whole cake into a fluffy, airy, super soft thing. It’s perhaps the moistest cake I ever had.
This soft and tender cake ironically doesn’t have any oil or butter in it, you just have to poke a million holes and pour this beautiful pistachio milk sauce all over the cake which does the magic. I can say that this is the original Poke Cake. It just melts in your mouth.
For the Cake:
- 1 cup all purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 5 large eggs, separated
- 1 cup sugar
- 1/3 cup whole milk
- 1 tsp vanilla
- 1/4 cup powdered pistachios
- few drops of green food color (optional)
For the Sauce:
- 1 can evaporated milk (340g)
- 1 can sweetened condensed milk (396g)
- 1/4 cup whole milk/ heavy cream
- 1/2 cup pistachios
- Few drops of green food color
For the topping:
- 250ml heavy whipping cream
- 120 ml thick cream, chilled
- 2 tbsp icing sugar
To bake the cake:
- Preheat oven to 180 degree C. Lightly grease a 9 by 13 inch pan and dust the inside with flour, tapping off excess flour.
- In a bowl combine flour, baking powder, powdered pistachios and salt.
- Separate the eggs and place in two bowls. (Make sure that there is no water in the bowl in which you place the egg whites)
- In a bowl, add sugar to the egg yolks and beat on high speed until egg yolks turn pale yellow. Add 1/3 cup of milk, green food color and vanilla, stir to combine.
- Gradually add the flour mixture into the egg yolk mix. Stir gently until just combined. Do not over mix.
- In another clean bowl, beat egg whites on high speed and continue to beat until you get stiff peaks.
- Fold the egg whites into the batter gently, making sure that you do not knock off the air.
- Pour the batter into the prepared pan. Smooth into an even layer.
- Bake for 35-40 minutes or until a toothpick inserted comes out clean.
- Remove cake from oven and let it cool completely.
To prepare the sauce:
- In a blender or magic bullet jar, add pistachios and condensed milk.
- Process till it forms paste.
- Combine all the remaining ingredients for sauce in a bowl.
- Pour the pistachio sauce to it. Mix well.
- Strain the sauce twice to remove the skin of pistachios. Keep aside.
- Poke holes with a skewer all over the cooled cake. (more the holes, the better)
- Pour the sauce all over the cake making sure to pour it near the edges too. Reserve a little sauce to pour on cake while serving.
- Refrigerate the cake for an hour or overnight to allow the cake to soak up all the milk.
- In the meantime, whip the heavy cream, sugar and thick cream till you get stiff peaks.
- Spread this over the cake.
- Refrigerate for an hour and enjoy.
- While serving pour the reserved pistachio milk over the cake slice.