Pistachio Tres Leches Cake
A super soft and light pistachio sponge cake soaked in pistachio flavoured milk sauce and topped with whipped cream. A must try for all the cake lovers out there.
For the Pistachio Sponge
1.Pistachio-1/4 cup +1 tbsp
Sugar-1 tsp
Pulse this together 2-3 short pulses,till grounded.Some small
nutty texture is ok.U don’t want the nuts to release it’s oil.This comes around 1/2 cup.
2.All purpose flour-3/4 cup
Baking powder-1 tsp
Salt-1/4 tsp
Sieve together thrice and add in the ground nuts mixture and stir in.Set this aside.
3.Eggs-4 large
Granulated Sugar -1/2 cup
Vanilla essence-1 tsp
Green Gel color-1-2 drops (optional)
Powder the sugar . Beat the room temperature eggs by adding sugar till it attains thrice it’s original volume or the ribbon stage.Add in the vanilla essence and beat in.
Add in the gel color using a toothpick and stir in.Add the set aside flour mixture in 3 additions and gently fold in with a spatula.
Pour the batter into an 8 x 8” square pan lined with parchment paper and tap it on the counter to release any big air bubbles.
Bake in a preheated oven at 170 C for 25-30 minutes or a skewer inserted at the center comes out clean.My Pistachio Sponge took exactly 26 minutes to bake.Remove the cake from the tin and allow it to cool completely on a wire rack.
For the Pistachio Milk Sauce
5.Condensed Milk-1/2 cup
Evaporated milk-1 cup
Whipping cream-1/4 cup
Pistachios-2 tbsps
Sugar-1 tsp
Green gel color-1 drop(used Wilton gel color)
Ground the pistachios with sugar until powdered.In a jug/bowl combine the three milks together until well blended.Add in the pistachio powder and green gel color and stir in.Keep this refrigerated .
Place the cooled cake in a shallow glass dish,making sure the browned top as the bottom .
Poke with the skewers all over the cake and pour the cooled milk sauce over the cake setting aside 1/4 cup of milk sauce to pour over the cake while serving.
For Frosting
6.Whipping cream-1 cup (over 35 % fat content)
Sugar powder-2-3 tbsps (omit if your whipping cream is sweet)
Green Gel color-1 drop
Beat the whipping cream till well whipped.Remove 1/4 th of the cream to a bowl and add in the color and gently fold in.Spread a thin layer of white whipped cream over the cake.Pour both the remaining whipped creams into the piping bags and pipe this using a star nozzles.Refrigerate for 2-3 hours or overnight.Decorate with some sliced Pistachios on top and serve with the leftover pistachio milk sauce.
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