Pistachio Milk Cake Recipe / Tres Leches from Scratch - Ramadan Recipe

Video Description

I'm such a milk-cake lover and whilst there are so many flavours to choose from Pistachio is my favourite. I love the taste and I love the green colour so much. Making a pistachio tres leches from scratch is not hard and hopefully this video helps you master milk cakes! Pistachio Milk Cake Recipe (serves 12): I blended 100g of pistachios in total. Dry Ingredients: - 1 cup plain flour - 4 tbsp pistachios powder - 1/2 tsp salt - 2 tsp baking powder Wet Ingredients: - 8 egg yolks - 5 tbs white granulated sugar - 1 1/2 cups whole milk - 1 tsp vanilla - colour mill mint food colouring Meringue: - 8 egg whites - 1/2 cup white granulated sugar - 1 tsp white distilled vinegar Milk Bath: - 1 cup whole milk - 1 cup evaporated milk - 1/2 cup condensed milk - 2 tbs pistachio powder - colour mill mint food colouring Decoration: - 600ml double cream - 3 tbs granulated sugar - pistachio powder and chopped pistachios Method: 1. Add the pistachios in a food processor and blend until a fine powder has formed 2. Mix all of the dry ingredients together using a whisk and set aside 3. Separate 8 egg so you have 8 egg whites and 8 egg yolks. Add the yolks to a measuring jug and whites to a stainless steel bowl 4. To the 8 yolks add in the remaining wet ingredients. Pour the mixture into the dry ingredients and add in the food colouring. Mix until just combined 5. To the egg white add in the white distilled vinegar and gradually add in the sugar to create the meringue. Increase the speed as you add in more sugar 6. Add in a small amount of meringue to the batter and then add in the remaining. Make sure you do not overmix and gently fold using a spatula 7. Bake in the oven at 180 degrees celsius for 25 to 30 minutes 8. In the mean time combine all the ingredients together for the milk bath and refrigerate until it is ready to be used 9. Allow the cake to cool completely before you pour in the milk bath. Poke holes into the cake using a fork and then pour in the milk mixture. 10. Refrigerate for at least 3 hours or overnight 11. Add 600ml of double cream to a freezer for 10 minutes and then whip using a hand mixer. You can add in sugar if you wish. Mix until the double cream has whipped up and is silky smooth 12. Spread the cream ontop of the cake and garnish with some pistachio powder and chopped pistachio nuts 13. Cut into 12 pieces and serve with some additional milk mixture and enjoy! Ramadan Mubarak 🫶🌙 Piping Bags: https://amzn.to/3R7hvQ5 Wilton 1M piping tip: https://amzn.to/48CZWgD My LinkTree: https://linktr.ee/yumzoha Make sure to follow me on the socials Tiktok - @yumzoha Instagram - @yumzoha Twitter - @yumzoha Subscriber count when posting this video: 811 🥰!!! OMG #cake #baking #recipe #milkcake #traybake #tresleches #treslechescake #pistachio #pistachiocake #ramadan #ramadanrecipes