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Rose and Pistachio Tres Leches
Rose and Pistachio Tres Leches is a modern Fusion recipe for a classic three milk cake decorated with icing, rose petals and pistachios that's adapted as a Ramadan dessert. The full recipe is presented here and I hope you enjoy this classic Fusion version of: Rose and Pistachio Tres Leches.
prep time
35 minutes
cook time
25 minutes
Total Time:
60 minutes
Additional Time:
(+3 hours resting)
Serves:
6
Rating: 
Tags : Spice RecipesDessert RecipesMilk RecipesBaking RecipesCake RecipesFusion RecipesFusion Recipes
Tres Leches or three milks cake is a staple of south and central American cookery. This is a fusion version of that original with rose petals and pistachios developed as a dessert for Ramadan. This is also an excellent summer cake to be served with a barbecue.
Ingredients:
4 eggs, separated
160g granulated sugar
2 tbsp rose syrup
40ml milk
160g self-raising flour
½ tsp baking powder
½ tsp ground cardamom
For the rose milk:
410g tin of evaporated milk
200ml full-fat milk
200ml double cream
150g condensed milk
1 tbsp rose syrup
Pinch of ground cardamom
For the topping:
300ml double cream
1-2 tbsp rose syrup
chopped pistachios
dried rose petals
Pinch of ground cardamom
Method:
Preheat the oven to 180°C (gas mark 4) and line a 28x18cm shallow heatproof dish with baking paper.
Tip the egg yolks into a large bowl then whisk in half the sugar with an electric hand whisk on medium speed until the mixture is thick and pale in colour. Whisk in the rose syrup – this will instantly change the colour of the mixture and give an amazing flavour to the sponge. Add the milk and sift in the flour and baking powder. Finally add the ground cardamom and gently fold in until just combined.
Place the egg whites in another large bowl with the remaining sugar. Clean and dry the whisk, then whisk the egg whites until stiff peaks form. Carefully fold the egg whites into the egg yolk mixture until fully combined, taking care not to knock out too much of the air.
Pour the mixture into the prepared dish and cook in the oven for 25 minutes, or until the sponge is golden brown in colour and springs back when pressed.
For the rose milk, mix all the ingredients together in a jug. Use a skewer to poke holes all over the cake, then slowly pour most of the milk mixture over the top, reserving a little for serving. Refrigerate for a few hours or overnight to allow the cake to soak up the milk.
To prepare the topping, whisk the cream and rose syrup together until soft peaks form, then spread over the cake. Decorate with chopped pistachios, rose petals arond a sprinkling of ground cardamom. Cut the cake into squares and serve with the remaining rose milk as a sauce.
The cake can be stored in an airtight container in the refrigerator for up to 3–4 days.
