Pistachio Cardamom Tres Leches Cake

In this variation on the original, tres leches cake is combined with Indian tastes. Pistachio-enriched cake should be soaked in sweet, spiced milk and then topped with whipped cream.

Ingredients :

For the sponge cake

• Unsalted, shelled, roasted 1/2 cup (90g) pistachios

• 188g or 1 1/2 cups of all-purpose flour

• Baking powder, 1 1/2 tablespoons

• 1/2 kosher salt spoon

• 1/4 cup cardamom

• 120 milliliters (half a cup) of room temperature whole milk

• 6 big eggs, split into 1 1/4 cups sugar (250g), at room temperature

• Almond essence, 1 teaspoon

• One-half teaspoon of vanilla extract

For the milk concoction

• Condensed milk in one (14-ounce) can

• 1 12-oz. can of evaporated milk

• 1/2 cup (120 ml) (120 ml) whole milk

• 1/8 of a teaspoon of kosher salt

• 1/8 teaspoon cinnamon powder

• 1/8 teaspoon cardamom powder

For the garnish

• 1 1/2 cups cold heavy cream

• 3 tablespoons of sugar, granulated

• 1/2 cup chopped, roasted, shelled pistachios without salt

STEPS :

     1. Place a rack in the center of the oven and heat it to 350 ° f. :

Grease a 13-by-9-by-2-inch pan's bottom lightly, but don't grease the edges (otherwise, the cake will shrink considerably).

     2. Pistachios should be ground :

Pistachios should be coarsely ground into a coarse powder in a small food processor or spice grinder; avoid over-grinding to prevent nut butter from forming.

     3. Put together the dry ingredients :

Mix the pistachios, flour, baking soda, salt, and ground cardamom in a sizable mixing bowl. Place aside.

     4. Whip the sugar and egg yolks :

To the bowl of a stand mixer with a paddle attachment, add the egg yolks and 1 cup of sugar. When the sugar and egg yolks are thoroughly combined, increase the mixer's speed to medium.

The egg yolks should be beaten for three minutes, scraping down the bowl's sides as necessary with a rubber spatula, or until they are thick, ribbon-like, and pale yellow.

     5. Add the remaining wet ingredients :

Turn down the speed, add the milk and vanilla extract gradually, and beat until smooth. After stopping the mixer, scrape the bowl's sides as necessary.

     6. Add the dry ingredients and stir :

Restart the mixer on low speed, then gradually add the dry ingredients; there should still be a few flour specks in the bowl. Switching off the mixer, returning the mixture to the big mixing bowl you had used for the dry ingredients, and gently folding the mixture with a spatula until all dry parts are gone.

The egg whites will be whipped one more in the bowl of the stand mixer.

     7. To whisk the egg whites :

The stand mixer bowl should be thoroughly cleaned (there should be no signs of egg yolks or water), then put back on the stand mixer.

Add the egg whites, then beat the mixture on medium speed with the whisk attachment until it just starts to foam.

     8. Beat the egg whites to medium peaks, then beat in the sugar :

After reaching a high speed, add the sugar gradually. Lift the beater and turn it upside down to check the consistency of the egg whites after 2 to 3 minutes of beating. The tip will curl slightly, but the peak should stand up firmly. Additionally, the mixture will have tripled in volume and appear slightly shiny. I advise stopping the mixture every 20 seconds to check the stiffness in order to prevent overwhipping.

     9. Fold in the egg whites :

A third of the egg white mixture should be incorporated into the batter by stirring until mostly blended (a few faint white streaks are acceptable). Once the batter is just mixed, carefully fold in the remaining egg whites.

     10. Cake baking and cooling :

Fill the prepared cake pan with the batter. To get rid of any surface bubbles, gently tap the pan against the counter.

A toothpick put into the center of the cake should come out clean after 30 to 35 minutes of baking. Give it about an hour to totally cool. To remove the cake from the pan's edges, carefully run a butter knife around the outside of the cake.

     11. Create the milk concoction :

Use a whisk to blend the condensed milk and evaporated milk in a medium mixing dish.

Whole milk, salt, cinnamon, and cardamom should all be placed in a small saucepan over medium heat. Simmer, turn off the heat, and slowly pour into the mixing basin. The liquids should be combined by whisking.

Allow to reach room temperature.

     12. Cake soaking :

Use a fork or skinny skewer to liberally poke holes all over the cake's top. To prevent the liquid from seeping out of the cake, avoid poking the cake so deeply that the bottom is pierced.

Pour half of the liquid over the cake gradually, allowing a little of it to seep through for a minute. After adding the second half of the liquid, wait 15 minutes.

Cake should be chilled for at least four hours and up to overnight before whipped cream is added.

     13. Beat the cream :

the cream just before serving. In the bowl of a stand mixer with a whisk attachment, add the heavy cream. Add the powdered sugar to the foaming cream after beating it at high speed until firm peaks form (any formed peaks should stand straight up when the whisk is lifted from the bowl).

     14. Serve and garnish :

Transfer the whipped cream to the cake's top using a spatula. The cream should be smoothed out as necessary using an offset spatula or the back of a spoon. Serve right away after adding chopped pistachios to the top.

     15. Storage :

Although the whipped cream may start to deflate and the pistachio topping may become a little soggy, the frosted cake can be stored in the refrigerator for up to 3 days. However, it will still be delicious!

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