Pistachio Tres Leches Cake Recipe

This video will show you how to make the perfect pistachio tres leches cake, from the sponge to the syrup and frosting, with tips along the way! ►Full written recipe: https://thecookingfoodie.com/recipe/p... ► Homemade pistachio paste:    • Pistachio Paste Recipe | How to Make ...   ► Equipment I used in this video: https://www.amazon.com/shop/thecookin... ►FOLLOW ME: Instagram:   / thecookingfoodie   Facebook:   / thecookingfoodie   Website: https://www.thecookingfoodie.com/ Ingredients: For the cake: 1 cup (125g) All-purpose flour 1/3 cup (50g) Ground pistachios 1½ teaspoons Baking powder 5 Eggs, separated 1 cup (200g) Sugar, divided 1 teaspoon Vanilla extract 1/3 cup (80ml) Milk 1/4 teaspoon Salt For the milk mixture: 7oz (200g) – 1/2 can Sweetened condensed milk 1¼ cups (300ml) Evaporated milk 1/3 cup (80ml) Whole milk 1 tablespoon Pistachio paste For the cream: 1¼ cups (300ml) Heavy cream, cold 4 tablespoons (30g) Powdered sugar 1 teaspoon Vanilla bean paste 3 tablespoons (45g) Pistachio paste Directions: 1. Make the sponge: Preheat the oven to 340°F (170°C), line a 9x13” (22x32cm) pan with parchment paper, lightly grease it and set aside. 2. In a large bowl place 3/4 cup (150g) sugar and egg yolks. Beat until the mixture is pale in color and doubled in volume. Add milk, vanilla extract and mix until combined. 3. Sift in flour, ground pisatchios, baking powder and salt. Mix until combined (don’t over mix). Set aside. 4. In a separate bowl, beat egg whites on high speed until foamy, gradually add 1/4 cup sugar (50g) and beat to stiff peaks. 5. Fold 1/3 of egg whites into the batter, then pour the batter into egg whites and fold gently until evenly distributed. Pour into prepared pan. 6. Bake for about 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Release the cake from the pan and let to cool on a wire rack. While cake cools, make the tres leches syrup. 7. Make the milk syrup: To a bowl add all 3 milks, pistachio paste, and whisk until combined. 8. Place the cake back into the pan, then using a fork or a toothpick poke/pierce holes in the cake. Slowly pour the Tres leches syrup over the top of the cake letting it soak in as you go. Set the cake aside for at least 1 hour, or overnight. 9. Make the frosting: In a large bowl place pistachio paste, sugar and vanilla bean paste. Beat until smooth. Add heavy cream and whip to stiff peaks. 10. Decorate: Release the cake from the pan and spread the cream over the top of the cake. Refrigerate for at least two hours before serving. Trim the edges (optional), then cut into squares. Serve!