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Pistachio Tres Leches Cake (Three Milk Cake)

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This pistachio tres leches cake features a light chiffon sponge soaked in a creamy three-milk mixture infused with pistachio cream and topped with airy whipped cream. It’s a moist, elegant dessert perfect for special occasions.

  • Author: Sophia
  • Prep Time: 25 minutes
  • Cook Time: 45 minutes
  • Total Time: 3 hours (plus chilling)
  • Yield: 9–12 servings
  • Category: Dessert
  • Method: Baked
  • Cuisine: Fusion
  • Diet: Vegetarian

Ingredients

  • 3 large eggs, room temperature
  • ⅔ cup sugar (133 g)
  • Zest of half an orange
  • 51 ml milk (3½ tablespoons)
  • ¼ cup roasted, unsalted, shelled pistachios, finely ground and sifted (25 g)
  • 1 teaspoon baking powder
  • 82 g all-purpose flour
  • ⅛ teaspoon salt
  • ½ cup evaporated milk (125 ml)
  • ½ cup sweetened condensed milk (120 ml), adjust to taste
  • ¾ cup whole milk (177 ml)
  • ¼ cup pistachio cream, start with 3 tablespoons
  • A few drops green food coloring, optional
  • 1 cup whipping cream (236 ml), cold
  • 2 to 3 tablespoons icing sugar, to taste
  • Chopped pistachios, for garnish
  • Dried rose petals, for garnish

Instructions

  1. Preheat oven to 350°F (175°C). Separate egg yolks and whites into clean bowls.
  2. Rub 7 tablespoons sugar with orange zest until fragrant. Add to yolks and whisk until pale. Whisk in milk.
  3. Fold in flour, ground pistachios, salt, and baking powder to the yolk mixture until just combined.
  4. In a clean bowl, beat egg whites to soft peaks. Gradually add remaining 3½ tablespoons sugar and beat to stiff peaks.
  5. Gently fold egg whites into batter using a spatula, being careful not to deflate the mixture.
  6. Line only the bottom of an 8×8 inch pan with parchment paper. Do not grease the sides. Pour in the batter.
  7. Bake for 40–45 minutes until cake springs back when lightly pressed. Cool completely.
  8. Remove cake from pan, discard parchment, then place cake back into the lined pan.
  9. Whisk evaporated milk, condensed milk, whole milk, and pistachio cream to make the soak. Add food coloring if using. Adjust sweetness to taste.
  10. Poke holes all over the cake with a fork or skewer. Slowly pour milk mixture over the cake. Cover and chill at least 2 hours or overnight.
  11. Beat cold whipping cream to soft peaks. Add icing sugar and beat to stiff peaks.
  12. Spread whipped cream over the chilled cake. Garnish with chopped pistachios and dried rose petals. Serve cold.

Notes

  • Do not grease the sides of the pan; this helps the chiffon cake rise properly.
  • Start with less condensed milk and pistachio cream in the milk soak and adjust to taste.
  • Chill overnight for best flavor and texture.
  • Use smooth pistachio paste or cream, not chunky or overly sweetened versions.
  • Whipped cream topping can be sweetened to your liking with icing sugar.

Nutrition

Find it online: https://savorymomskitchen.com/pistachio-tres-leches-cake-three-milk-cake/