Rose Pistachio Tres Leches Cake

Short Description

Rose Pistachio Tres Leches Cake is a luscious sponge dessert soaked in a fragrant three-milk mixture infused with rose and pistachio. Topped with whipped cream, crushed pistachios, and delicate rose petals, it is both visually stunning and irresistibly delicious.

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Why You’ll Love This Recipe

• The floral sweetness of rose pairs beautifully with the nutty richness of pistachio.

• A moist and creamy cake that melts in your mouth.

• A show-stopping dessert perfect for celebrations or special gatherings.

• Can be made ahead, making it stress-free for entertaining.

• Unique and elegant twist on the classic tres leches.

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Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Sponge Cake

• Eggs, separated

• Sugar

• Rose syrup

• Milk

• Self-raising flour

• Baking powder

• Ground cardamom

Milk Mixture

• Evaporated milk

• Sweetened condensed milk

• Whole milk

• Double cream

• Rose syrup

• Ground cardamom

Topping & Garnish

• Whipping cream or double cream

• Rose syrup

• Crushed pistachios

• Dried rose petals

• A pinch of ground cardamom

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Directions

1. Preheat oven to 180°C (350°F). Grease and line a rectangular baking dish.

2. Whisk egg yolks with half the sugar until pale. Add rose syrup, milk, flour, baking powder, and cardamom. Mix gently.

3. In another bowl, whisk egg whites with the remaining sugar until stiff peaks form. Fold into the batter carefully.

4. Pour mixture into the dish and bake for 25 minutes or until golden and springy.

5. In a jug, combine evaporated milk, condensed milk, whole milk, cream, rose syrup, and cardamom.

6. Once cake is baked, poke holes with a skewer and slowly pour over most of the milk mixture. Chill for at least 3 hours or overnight.

7. Whip cream with rose syrup until soft peaks form. Spread over the cake.

8. Garnish with pistachios, rose petals, and a sprinkle of cardamom. Serve chilled.

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Servings and Timing

• Servings: 6–8

• Prep time: 30 minutes

• Baking time: 25 minutes

• Soaking time: 3 hours (or overnight for best results)

• Total time: about 4 hours including chilling

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Variations

• Replace rose syrup with rosewater (use less, as it is stronger).

• Add a thin layer of pistachio cream between the cake and whipped topping.

• Use almonds or cashews instead of pistachios for a different nutty profile.

• Infuse the whipped cream with saffron for an extra touch of luxury.

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Storage/Reheating

• Store covered in the refrigerator for up to 3–4 days.

• This dessert is best served cold and does not need reheating.

• Freezing is not recommended, as the texture and flavor may be compromised.

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FAQs

1. Can I make this cake eggless?

Yes, substitute with an eggless sponge cake recipe suitable for soaking.

2. Can I prepare it a day ahead?

Yes, in fact overnight soaking enhances the flavor and texture.

3. What can I use if I don’t have rose syrup?

Use rosewater with a little extra sugar to balance the sweetness.

4. Can I make individual servings?

Yes, bake the sponge in cupcake tins and soak each with milk mixture.

5. How do I prevent the cake from becoming soggy?

Do not over-pour the milk; allow gradual absorption and chill well.

6. Can I add more nuts?

Absolutely, chopped almonds or cashews can be added alongside pistachios.

7. Is this cake very sweet?

It is rich, but you can reduce condensed milk or rose syrup to taste.

8. How long should I chill it before serving?

At least 3 hours, but overnight chilling gives the best result.

9. Can I use whipped topping instead of fresh cream?

Yes, but fresh cream provides a lighter and more natural flavor.

10. What drinks pair well with this cake?

It pairs beautifully with black tea, green tea, or light coffee.

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Conclusion

Rose Pistachio Tres Leches Cake is a luxurious, floral, and nutty twist on a Latin classic. Its rich, soaked sponge and elegant topping make it the perfect dessert for celebrations and gatherings. With its sophisticated flavors and beautiful presentation, it is sure to impress every guest.

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