Easy Saffron Pistachio Tres Leches Recipe

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: whipped topping

Greek yogurt reduces calories while maintaining creaminess

Take 400 grams of all-purpose flour and add in 16 grams of baking powder.

Add in 1 teaspoon of salt and whisk to combine.

Set the dry ingredients aside.

Blitz 60 grams of pistachios into a smooth powder and add to a large mixing bowl.

Add 200 grams of granulated sugar, 1/4 teaspoon of nutmeg, 1 teaspoon of cardamom powder, and 1 tablespoon of rose water to the pistachios.

Add 200 milliliters of flavorless oil and 400 milliliters of milk to the mixture.

Whisk the wet ingredients together until combined.

Sift in the dry ingredients and whisk until well combined.

Pour the batter into a greased baking dish and shake gently to settle.

Bake at 350°F (175°C) for about 25 to 30 minutes or until a toothpick comes out clean.

Allow the cake to cool down after baking.

In a saucepan, combine 1/4 cup of milk, 12 ounces of evaporated milk, and 14 ounces of condensed milk.

Stir and cook over low to medium heat until well combined and slightly thickened.

Add 1 tablespoon of rose water and a pinch of saffron to the milk mixture and cook for about 5 minutes.

Allow the milk mixture to cool down.

Poke holes all over the cooled cake using a toothpick or chopstick.

Pour the cooled milk mixture over the cake, allowing it to absorb before adding more.

Place the pan in the fridge to cool further.

Whisk 450 milliliters of heavy whipping cream until soft peaks form.

Add 40 grams of powdered sugar and 1 teaspoon of vanilla to the whipped cream and whisk until stiff peaks form.

Spread the whipped cream over the cake.

Top the cake with chopped pistachios and refrigerate overnight for best results.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens