Rose And Pistachio Tres Leches
Rose and Pistachio Tres Leches is a delightful twist on the classic Latin American dessert, combining the traditional three-milk soak with floral notes and nutty flavors. The secret ingredient here is pistachio ice cream (you can also use pistachio kulfi!), which means you won’t spend a fortune on pistachios or blend them for hours to make nut butter. Each bite is moist, creamy, and so freaking good!
Cake
- 150g Butter
- 6 Eggs
- 200g Plain Flour
- 1 ½ Tsp Baking Powder
- 200g White Sugar
- 2 Tbsp Rose Water
Soaking
- 400g Pistachio Ice Cream / Gelato / Kulfi
- 250ml Evaporated Milk
Cream Topping
- 100g Pistachio Ice Cream
- 300ml Double Cream
Step 1
Preheat the oven to 180C
Butter and flour a baking dish (mine were L32.5, W23.5)
Step 2
Melt the butter in the microwave and allow it to cool, it must be cool before using.
Step 3
Crack all your eggs into a large bowl and using an electric whisk, whisk on a high speed for 10 mins until very thick.
Step 4
In a separate bowl combine the plain flour and baking powder.
Slowly add the sugar into the eggs and continue to whisk at a lower speed until you can form a figure of eight.
Step 5
Keeping on a low speed, drizzle in the butter and rose water and whisk until combined.
Sift in the flour mix into the bowl and very gently fold it, being careful not to knock out any air.
Step 6
Bake in the oven for 30 mins until a skewer comes out clean. Allow to cool for 15 mins
For the soaking liquid melt the ice cream and combine it with the evaporated milk.
Step 7
Prick the cake with a fork and pour over the soaking liquid.
Combine the double cream and reaming ice cream (it is okay if it's still semi-frozen, it helps whip the cream), and whisk until it's super thick and creamy.
Pour this over the cake and refrigerate for at least 2 hours.
Top with rose petals and pistachios, slice up and enjoy