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Pistachio Milk Cake | Tres Leches (shortcut)

Easy Pistachio Milk Cake | Tres Leches for Everyone

Discover the delightful Eggless Pistachio Milk Cake, a quick and flavorful twist on traditional Tres Leches that is perfect for everyone.
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Prep Time 30 minutes
Cook Time 30 minutes
Soaking Time 6 hours
Total Time 12 hours
Servings: 10 slices
Course: Desserts
Cuisine: Indian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup Raw Unsalted Pistachios Ensure they're raw and unsalted for best flavor.
  • 1 box Boxed Vanilla Cake Mix Use a butter-based mix for richness.
  • 0.5 cup Yogurt Egg substitute for moistness.
  • 0.5 cup Unsalted Butter, melted Adds richness and moisture.
  • 1 cup Whole Milk Contributes moisture.
  • 0.5 tsp Cardamom Powder For aromatic flavor.
  • 1-2 drops Green Food Color Adjust for desired hue.
  • 0.5 tsp Pistachio Extract Amplifies flavor; almond extract as substitute.
For the Tres Leches Mixture
  • 12 oz Evaporated Milk Base for moistening mixture.
  • 7 oz Sweetened Condensed Milk Adds sweetness and creaminess.
For the Whipped Cream Topping
  • 2 cups Heavy Whipping Cream Indulgent topping.
  • 3 tbsp Powdered Sugar Sweetens without grittiness.
For Garnishing
  • Dried Rose Petals For decorative touch.

Equipment

  • Mixing bowl
  • Food Processor
  • Baking Dish
  • electric mixer

Method
 

Preparation Steps
  1. Preheat a skillet over medium heat. Add 1 cup of raw unsalted pistachios and dry roast for 3-4 minutes until fragrant and golden. Cool and blend until finely chopped.
  2. In a bowl, mix the boxed vanilla cake mix, melted butter, yogurt, and milk. Incorporate cardamom, green food color, and roasted pistachios. Mix until just combined.
  3. Pour batter into a greased 9x13” dish and smooth the top. Bake according to package instructions, about 30 minutes, until a toothpick comes out clean.
  4. In a bowl, whisk evaporated milk, sweetened condensed milk, 1¼ cups of whole milk, cardamom powder, blended pistachios, and a drop of food color. Reserve 1 cup for serving.
  5. Poke holes in the cooled cake with a fork. Gradually pour the milk mixture over the cake. Cover with plastic wrap and refrigerate for at least 6 hours, or overnight.
  6. Whip together heavy cream and powdered sugar until stiff peaks form. Spread evenly over the cake.
  7. Garnish with remaining pistachios and dried rose petals before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 45mgSodium: 180mgPotassium: 250mgFiber: 1gSugar: 25gVitamin A: 400IUCalcium: 150mgIron: 1mg

Notes

For best flavor, refrigerate soaked cake overnight. Garnish with dried rose petals for a subtle floral taste.

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