DOUBLE LAYERED PISTACHIO + TOASTED MILK + COFFEE TRES LECHES

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PISTACHIO + TOASTED MILK + COFFEE TRES LECHES

Tres leches has been a staple in my dessert rotation for many years now. It’s always been there as a unaltered classic but this version takes on a different flavor profile by infusing notes of pistachio, toasted milk and coffee. Ground pistachios and toasted milk powder get folded into the sponge cake to add a bit more flavor and dimension. The milk mixture gets flavored with more toasted milk powder and coffee. The frosting is my favorite part, its a whipped cream cheese folded with pistachio butter. It’s so light and ethereal and could just be eaten on its own because it’s that good!

This pistachio, coffee, toasted milk layered tres leches cake can be made in a 9x 13 pan or in two 8 inch circle pans.

Pistachio Toasted Milk Coffee Tres Leches Cake

Serving: 8 large slices or 16 smaller slices

Ingredients:

For Toasted Milk Powder

  • 2 tablespoons milk powder (16 grams)

For Toasted Milk + Coffee Milk Soak

  • 1 12 oz can of evaporated milk (~354 grams)

  • 1 14oz can of condensed milk (~397 grams)

  • 1/4 cup heavy cream (60 grams)

  • 1 tablespoon toasted milk powder (8 grams)

  • 1 teaspoon rum

  • 1 teaspoon coffee infused vanilla extract, optional

  • 1 teaspoon instant coffee

  • Pinch of salt

For Pistachio Toasted Milk Sponge Cake

  • 1 cup all-purpose flour (120 grams)

  • 2 tablespoons ground pistachio (20 grams)

  • 1 tablespoon toasted milk powder (8 grams)

  • 1 1/2 teaspoon baking powder

  • 1/4 teaspoon salt

  • 5 whole eggs, whites and yolks separated

  • 1 cup sugar, divided (200 grams)

  • 1 teaspoon vanilla extract

  • 1/3 cup whole milk (80 grams)

For Whipped Pistachio Cream Cheese Frosting

  • 1 package of cream cheese (226 grams or 8 ounces)

  • 1/2 cup of powdered sugar (60 grams)

  • 1/2 teaspoon vanilla extract

  • 1/4 teaspoon salt

  • 1/4 cup of pistachio cream (70 grams)

  • 1 cup heavy cream (240 grams)

For Topping

  • 1/4 cup of finely ground pistachios (40 grams)

Method:

Make the Toasted Milk Powder

  1. In a cold small nonstick or stainless steel skillet add the milk powder.

    • Note- You can use non-fat or full fat milk powder, use whatever is more easily available to you.

  2. Place the skillet on the stovetop and gently heat it up on a low flame.

  3. Constantly stir the mixture and break up the clumps the best you can. As milk powder browns it will begin to clump quickly. That’s okay!

    • Note - if your milk powder is clumping too quickly, cut the heat and continue to mix off heat.

  4. As soon as the milk powder takes on a nice light brown toasty hue, cut the heat and remove the pan from the heat.

  5. Quickly transfer the milk powder into a small food process or blender. Let it cool for a few minutes.

  6. Once the mixture has cooled, give the chunks of toasted milk powder a quick pulse to bring it back to a powder state. Set aside.

    • Note- The toasted milk powder can be made ahead of time. Store in an airtight container in a dry spot.

Make the Toasted Milk + Coffee Milk Soak

  1. In a large bowl, add evaporated milk, condensed milk, heavy cream, rum, coffee infused vanilla extract, instant coffee and salt. Give everything a good whisk until fully combined. Refrigerate until ready to use.

    • 1 12 oz can of evaporated milk (~354 grams

    • 1 14oz can of condensed milk (~397 grams)

    • 1/4 cup heavy cream (60 grams)

    • 1 tablespoon toasted milk powder (8 grams)

      • Note -Don’t use all of it! Save the other tablespoon for the cake!

    • 1 teaspoon rum

    • 1 teaspoon coffee infused vanilla extract

      • You can substitute regular vanilla extract if needed.

    • 1 teaspoon instant coffee

      • If using regular vanilla extra, add a 1/2 teaspoon more of the instant coffee.

    • Pinch of salt

Make the Pistachio Toasted Milk Sponge Cake

  1. Preheat the oven to 350 degrees.

  2. Grease a 9x13 pan lightly with butter or oil and line the pan with parchment. Set aside.

  3. In a medium bowl, add the all purpose flour, ground pistachio, 1 tablespoon of the toasted milk powder, baking powder and salt. Give everything a good whisk and set aside.

    • 1 cup all-purpose flour (120 grams)

    • 2 tablespoons ground pistachio (20 grams)

    • 1 tablespoon toasted milk powder (8 grams)

    • 1 1/2 teaspoon baking powder

    • 1/4 teaspoon salt

  4. In two different large bowls separate the eggs whites from the egg yolks.

    • 5 whole eggs, whites and yolks separated

      • Note - Avoid getting yolks into the whites, this will make it hard for the egg whites to whip up.

  5. Using an electric blender, gently beat the egg whites on low speed until they are foamy.

  6. Add 1/4 cup of white sugar into the egg whites and beat on medium speed until the egg whites turn into stiff peaks. Once they are stiff, set aside.

    • 1/4 cup of white sugar (50 grams)

  7. Add 3/4 cup of white sugar into the yolk bowl and beat the mixture until the mixture is pale, fluffy and increased in volume.

    • 3/4 cup white sugar (150 grams)

  8. Add the milk and vanilla extract into the egg yolk mixture and stir it in until fully incorporated.

    • 1 teaspoon vanilla extract

    • 1/3 cup whole milk (80 grams)

  9. Gently fold in the dry mixture into the egg yolk mixture until just combined.

  10. Gently fold in the whipped egg whites into the egg yolk mixture until no large streaks of whipped egg whites are left.

    • Note -Do not over mix the mixture, we want to preserve all that air from the egg white mixture so we get a fluffy light sponge cake.

  11. Pour the cake batter into the 9x13 pan and if needed smooth the top of the cake with an offset spatula to remove any unevenness.

  12. Place the cake into the oven and bake for about 15 -20 minutes. The cake top should be a rich golden brown and the edges should start to look lightly crinkled and shrunk.

    • Your baking time might vary based on your oven, so keep a look out at the 15 minute mark and do a quick test to see if the cake’s top is fully brown, the edges are shrunk and most importantly check if a toothpick comes out clean.

  13. While the cake bakes, make the Whipped Pistachio Cream Cheese Frosting, see below.

Make the Whipped Pistachio Cream Cheese Frosting

  1. In a large clean bowl, add the cream cheese, salt, vanilla extract and sift in the powdered sugar.

    • 1 package of cream cheese (226 grams or 8 ounces)

    • 1/2 cup of powdered sugar (60 grams)

    • 1/2 teaspoon vanilla extract

    • 1/4 teaspoon salt

  2. Once the cream cheese is smooth and fully beat, add the pistachio cream and beat until fully incorporated.

    • 1/4 cup of pistachio cream (70 grams)

  3. Add the cold heavy cream and on low speed, beat until it begins to incorporate. Once the mixture is more homogenous, increase the speed and whip until the frosting is fluffy and thick. Set aside in a cool spot.

    • 1 cup heavy cream (240 grams)

    • Note - If you need to refrigerate the frosting, bring it back to room temperature for about 15 minutes and rewhip before frosting so it is smooth and easy to frost with.

Assembly

  1. Once the cake has been baked, set it aside and let it cool for a few minutes.

  2. Once the cake is slightly cooled but still warm, remove the cake from the pan, remove the parchment and gently slice the cake in half vertically so you have two 9 x 7.5 sized cake pieces.

  3. Pierce both pieces of cake with a sharp knife to create holes.

  4. Place the cake layers into two plates.

    • Note - Choose a plate/tray with no lip, this will make it easier for you to move the cake onto your desired dish for final assembly.

  5. Give the milk mixture a quick stir and gently pour it over each cake in increments. Let the cake absorb the milk mixture before pouring the next spoonful.

    • You may not need all the milk mixture, just use enough until the cake is saturated and no longer can absorb any more liquid.

    • You can store the extra liquid to serve with the cake.

  6. Once the cakes are fully soaked, gently slide one layer of cake onto your desired serving dish.

    • Note -You can use a flat spatula to help you move the cake.

  7. Once on the dish, add a thin layer of frosting onto the cake.

  8. Gently slide the other layer of soaked cake on top. Adjust it so it is directly aligned on top of the bottom layer.

  9. Frost the entire cake generously with the frosting.

  10. Place the cake in the fridge to chill and firm up.

    • Note - You might see a little bit of the milk soak leak out but that is normal due to the nature of the cake, just use a damp towel to dab it and clean up the dish before serving.

  11. Sift the finely ground pistachios on the entire top of the cake. If there are any big pistachio pieces you can sprinkle them on top if desired.

    • 1/4 cup of finely ground pistachios (40 grams)

  12. Slice and serve with the reserved milk soak if desired. Enjoy!

  13. Store leftover cake in an airtight container in the fridge. Eat withing 3-4 for maximum freshness.