Tres leches cake meets Indian flavors in this twist on the classic. Soak a pistachio-enriched cake in sweet, spiced milk and spread with whipped cream topping.

Ingredients

For the Sponge Cake

• 1/2 cup (90g) unsalted roasted pistachios, shelled
• 1 1/2 cups (188g) all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon kosher salt1 teaspoon ground cardamom
• 1/2 cup (120 ml) whole milk, at room temperature
• 1 1/4 cups (250g) sugar, divided
• 6 large eggs, separated, at room temperature
• 1 teaspoon almond extract
• 1/2 teaspoon vanilla extract

For the Milk Soak

• 1 14-ounce can sweetened condensed milk
• 1 12-ounce can evaporated milk
• 1/2 cup (120 ml) whole milk
• 1/4 teaspoon kosher salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cardamom

For the Topping

• 1 1/2 cups heavy cream, chilled
• 3 Tablespoons powdered sugar
• 1/2 cup unsalted roasted pistachios, chopped

Procedure

1. Preheat and Prepare the Pan: Set an oven rack in the middle and preheat to 350°F (175°C). Lightly grease the bottom of a 13×9-inch pan but leave the sides ungreased to prevent shrinking during baking.
2. Grind the Pistachios: In a food processor or spice grinder, finely grind the pistachios into a coarse powder. Be careful not to over-grind, or it will turn into nut butter.
3. Prepare Dry Ingredients: In a large mixing bowl, whisk together the ground pistachios, flour, baking powder, salt, and cardamom. Set aside.
4. Whip the Egg Yolks and Sugar: In the bowl of a stand mixer, combine egg yolks and 1 cup of sugar. Beat on medium speed for about 3 minutes, until the mixture is thick, pale, and ribbon-like. Add the milk, almond extract, and vanilla extract, mixing until smooth.
5. Incorporate Dry Ingredients:Gradually add the dry ingredients to the wet mixture, mixing gently until just combined. A few specks of flour are fine.
6. Whip the Egg Whites: Thoroughly clean and dry the stand mixer bowl. Add the egg whites and beat on medium speed until foamy. Slowly add the remaining 1/4 cup sugar, increasing speed to high, and beat until medium peaks form (the peaks should stand but curl slightly).
7. Fold in Egg Whites: Gently fold one-third of the whipped egg whites into the batter to lighten it. Then, fold in the remaining egg whites until just combined, being careful not to deflate the mixture.
8. Bake: Pour the batter into the prepared pan. Tap the pan on the counter to release air bubbles. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan for about 1 hour.
9. Prepare the Milk Soak: In a medium bowl, whisk together the sweetened condensed milk, evaporated milk, and whole milk. In a small saucepan, heat the whole milk, salt, cinnamon, and cardamom over medium heat until it begins to simmer. Remove from heat, then slowly pour into the milk mixture, whisking until smooth. Let cool to room temperature.
10. Soak the Cake: Once the cake has cooled, poke the top all over with a fork or skewer, being careful not to pierce the bottom. Slowly pour half of the milk mixture over the cake, allowing it to soak in for a minute before adding the remaining liquid. Let the cake sit for 15 minutes to absorb the milk.
11. Refrigerate: Refrigerate the soaked cake for at least 4 hours, preferably overnight, to allow the flavors to meld.
12. Whip the Cream: Just before serving, place the chilled heavy cream in a stand mixer and beat on high speed until foamy. Add powdered sugar and continue beating until stiff peaks form.
13. Assemble and Serve: Spread the whipped cream over the cooled cake. Use an offset spatula or the back of a spoon to smooth it out. Garnish with chopped pistachios. Serve immediately.

Cooks Notes

• Use the Pistachio & Cardamom Yellow Sponge Cake (Using Box Cake Mix) recipe for a quick and easy substitute for the sponge cake used in this recipe.
• Use the Marshmallow Whipped Cream recipe as a substitute for the topping.

Serving Suggestions

• Pair with a Hot Beverage: Serve this cake alongside a cup of coffee, spiced chai, or even a glass of dessert wine for a warm and comforting finish.
• Fresh Fruit: Add a few fresh berries or thinly sliced figs on the side for a burst of color and tartness that contrasts beautifully with the richness of the cake.
• Ice Cream: For an extra indulgence, top each slice with a scoop of vanilla or cardamom ice cream.

Storage

The cake can be stored in the refrigerator for up to 3 days. While the whipped cream may lose some of its volume, the cake remains delicious and moist.