Pistachio Tres Leches Cake
A super moist pistachio sponge cake soaked in rich cardamom infused milk sauce topped with a sweet whipped cream. It’s so soft and tender with just the right amount of sweet spice and honestly, I haven’t stopped thinking about it since I made it!
No eggs are required and can be made without dairy!
Pistachio Tres Leches Cake
It starts with a simple one-bowl pistachio sponge which is baked until golden. We’re going to piece the sponge a lot then cover it with our triple milk mixture which is a combination of coconut milk, condensed milk, and almond milk however you can use dairy here. We’re then going in for a double soak with the milk before popped in the fridge overnight so that the milk can absorb into the sponge. The next day it’s covered with whipped cream and honestly its absolutely delicious!
Recipe
Comments