Rich Pistachio Tres Leches Cake (Print Version)

# Ingredients:

→ Cake Base

01 - 1½ cups (210g) cake flour
02 - ½ cup (65g) pistachios, finely ground
03 - 1 tsp baking powder
04 - ½ tsp kosher salt
05 - ⅔ cup (133g) granulated sugar
06 - 6 large eggs, separated
07 - 2 tsp almond extract
08 - 1 tsp pure vanilla extract
09 - ¾ tsp cream of tartar
10 - ½ cup (118ml) heavy cream or whole milk (for the cake batter)

→ Three Milk Mixture

11 - ½ cup (118ml) heavy cream or whole milk (remaining from above)
12 - 1 (14 oz) can sweetened condensed milk
13 - 1 (12oz) can evaporated milk
14 - ⅓ cup pistachio cream (sometimes called pistachio butter)

→ Whipped Cream Topping

15 - 1½ cups (355ml) heavy whipping cream
16 - 2 Tbsp confectioners' sugar
17 - ⅓ cup chopped pistachios, for garnish

# Instructions:

01 - Fire up your oven to 350°F and position a rack right in the center. While that's heating, grab a 9×13 baking dish and give it a good coating of butter or nonstick spray. Nothing ruins a good cake like having it stick to the pan!
02 - In a large bowl, whisk together the cake flour, ground pistachios, baking powder, and salt. The ground pistachios are what give this cake its signature nutty flavor, so make sure they're ground nice and fine. Set this mixture aside for now.
03 - Drop the sugar and egg yolks into your stand mixer bowl with the paddle attachment. Beat them on medium-high speed for a good 5 minutes until the mixture becomes pale and fluffy. This step is crucial for a light cake texture, so don't rush it! Add in the almond extract, vanilla extract, and half cup of heavy cream, then mix on low just until everything's combined.
04 - Carefully add your flour mixture to the wet ingredients and gently fold them together with a spatula. You want to be gentle here to keep all that air you just beat in. Once mixed, transfer this batter to a large bowl and clean out your stand mixer bowl - we need it again for the next step.
05 - Place your egg whites in the clean stand mixer bowl and add the cream of tartar. Beat on high until stiff peaks form - about 3 minutes. You should be able to turn the bowl upside down without anything falling out (though maybe don't test that!). These whipped whites are going to make your cake gloriously fluffy.
06 - Here's where you need a gentle touch. Add the stiff egg whites to your batter in three batches, folding them in with a spatula using a bottom-to-top motion. Be patient and thorough - you want to incorporate them completely without deflating all that air you just whipped in.
07 - Pour your batter into the prepared baking dish and smooth it out with an offset spatula. Pop it in the preheated oven and bake for 20-25 minutes. You'll know it's done when a toothpick inserted in the center comes out clean and the top is lightly golden.
08 - While your cake is baking, whisk together the remaining half cup of heavy cream, sweetened condensed milk, and evaporated milk in a bowl. Then add the pistachio cream and whisk until everything's well combined. This pistachio-infused milk mixture is what takes this tres leches cake to the next level.
09 - As soon as the cake comes out of the oven (yes, while it's still hot!), grab a wooden skewer or fork and poke holes all over the top. Then slowly pour your milk mixture evenly across the entire cake. It'll look like a lot of liquid, but trust me, the cake will soak it all up. Let it cool at room temperature for about 30 minutes.
10 - Cover your milk-soaked cake with plastic wrap and slide it into the refrigerator for at least 4 hours, but overnight is even better. This resting time allows the cake to fully absorb all those delicious flavors and achieve that signature tres leches texture.
11 - When you're ready to serve, make the topping by whipping the heavy cream with powdered sugar until it forms medium-stiff peaks. Spread this fluffy cloud of cream over your cake, then sprinkle the chopped pistachios all over for both flavor and a beautiful finishing touch. Slice and enjoy this creamy, nutty twist on a classic!

# Notes:

01 - You can store any leftovers in the fridge, tightly covered with plastic wrap, for up to 4 days. The cake actually gets even more flavorful after a day or two!
02 - If you can't find pistachio cream, you can make your own by blending unsalted roasted pistachios in a food processor until smooth and creamy, adding a touch of neutral oil if needed.
03 - While this cake is best enjoyed fresh, you can bake the cake base ahead of time and freeze it (before soaking). When ready to use, thaw overnight in the fridge, then proceed with soaking and topping.
04 - For the best texture, don't skimp on the chilling time. The cake needs those hours in the fridge to fully absorb the milk mixture and develop its signature melt-in-your-mouth quality.

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