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Rose and Pistachio Tres Leches

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  • Author: asma
  • Total Time: 3-4 hours (includes chilling)
  • Yield: 8-10 servings 1x
  • Diet: Vegetarian

Description

This Rose and Pistachio Tres Leches Cake is a floral and nutty twist on the classic Latin dessert. Soft and airy sponge cake is soaked in a fragrant rose-infused three-milk mixture, then topped with a luscious whipped cream and crunchy pistachios. Perfect for special occasions, this decadent dessert is a showstopper with delicate flavors and a rich, creamy texture.

Ingredients

Units Scale

For the Cake:

  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 4 large eggs (separated)
  • 1 cup sugar (1/2 cup for yolks, 1/2 cup for whites)
  • 1/3 cup whole milk
  • 1 teaspoon rose water
  • 1/2 teaspoon vanilla extract

For the Tres Leches Mixture:

  • 1 cup evaporated milk
  • 1/2 cup sweetened condensed milk
  • 1/2 cup heavy cream
  • 1 teaspoon rose water

For the Topping:

  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon rose water
  • 1/4 cup chopped pistachios
  • Dried rose petals (for garnish)

Instructions

  1. Preheat & Prepare – Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish.
  2. Make the Cake Batter – In a bowl, whisk together flour, baking powder, and salt. In another bowl, beat egg yolks with ½ cup sugar until pale and fluffy. Stir in milk, rose water, and vanilla. Gradually fold in the dry ingredients.
  3. Whip Egg Whites – In a separate bowl, beat egg whites until soft peaks form. Gradually add the remaining ½ cup sugar and beat until stiff peaks form. Gently fold egg whites into the batter.
  4. Bake – Pour batter into the prepared dish and bake for 25-30 minutes or until a toothpick inserted comes out clean. Let it cool.
  5. Prepare the Tres Leches Mixture – In a bowl, whisk evaporated milk, condensed milk, heavy cream, and rose water.
  6. Soak the Cake – Poke holes all over the cooled cake with a fork. Slowly pour the milk mixture over the cake, ensuring it absorbs evenly. Refrigerate for at least 2 hours or overnight.
  7. Whip the Cream – Beat heavy cream, powdered sugar, and rose water until soft peaks form. Spread over the soaked cake.
  8. Garnish & Serve – Sprinkle chopped pistachios and dried rose petals on top. Serve chilled and enjoy!

Notes

  • Adjust rose water to taste, as it can be strong.
  • Lightly toast pistachios for extra flavor.
  • Best made a day ahead to allow the flavors to develop.
  • Can be served with a drizzle of saffron-infused syrup for an extra luxurious touch.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Desserts, Cakes
  • Method: Baked
  • Cuisine: Latin American, Middle Eastern Fusion

Find it online: https://yumandjoy.com/rose-and-pistachio-tres-leches/