Ina Garten's Tres Leches Cake w/ Pistachio Cream

PISTACHIO TRES LECHES CAKE

servings: 10-12 | moderate | total time: 7 hours | active time: 50 minutes

an ultra-moist, ultra-luscious pistachio twist on the classic tres leches. vanilla sponge cake soaked in a creamy trio of milks — with a pistachio kick — and finished with clouds of pistachio whipped cream. soft, rich, not too sweet. a dreamy summer dessert for pistachio lovers.

🍰 hint: it tastes even better the next day.

ingredients:

for the vanilla cake:

1 ½ cups all-purpose flour
2 tsp baking powder
¾ tsp kosher salt
3 extra-large eggs, at room temp
1 cup granulated sugar
2 tsp vanilla extract
½ cup whole milk
2 tbsp Pistakio Creamy Pistachio Spread

for the pistachio milk soak:

1 ¼ cups heavy cream
1 (12 oz) can evaporated milk
1 (14 oz) can sweetened condensed milk
½ tsp almond extract
seeds of 1 vanilla bean (or 1 tbsp vanilla paste)
2–3 tbsp Pistakio Creamy Pistachio Spread

for the pistachio whipped cream topping:

1 cup heavy whipping cream
2 tbsp powdered sugar (or less to taste)
2–3 tbsp Pistakio Creamy Pistachio Spread

instructions:

preheat oven to 350°F. butter a 9x13-inch baking pan and set aside.
in a medium bowl, sift together flour, baking powder, and salt. set aside.
in the bowl of a stand mixer fitted with the paddle attachment, beat eggs, granulated sugar, and vanilla on medium-high for 8–10 minutes until light, fluffy, and pale yellow.
reduce to low and slowly add half the flour mixture, followed by the milk mixed with Creamy Pistachio Spread (warm slightly to loosen if needed), then the remaining flour mixture. mix just until smooth.
pour into prepared pan, smooth the top, and bake for 25 minutes or until the center springs back and a toothpick comes out clean. let cool in pan for 30 minutes.
meanwhile, whisk together the heavy cream, evaporated milk, condensed milk, almond extract, vanilla, and Creamy Pistachio Spread until smooth.
once the cake is cool, use a skewer or fork to poke holes all over the surface. slowly pour the milk soak over the cake in stages, letting it absorb fully before adding more. cover and chill for at least 6 hours, ideally overnight.
right before serving, whip the cream and powdered sugar until soft peaks form, then fold in Creamy Pistachio Spread. adjust for sweetness or more pistachio flavor. spread over the chilled cake.
optional: top with crushed pistachios, fresh berries, or a drizzle of Crunchy Pistachio Spread.
slice, serve cold, and enjoy every creamy bite.