Saffron Pistachio Tres Leches

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Prepare the baking dish. Preheat an oven to 325°F (175°C) with a rack set in the center, then grease a 10x10 baking dish with butter or nonstick baking spray.

Step 2

Mix the dry ingredients. In a large bowl, whisk together 1½ cups (210g) cake flour, ½ cup (65g) ground pistachios, 1 tsp baking powder, and ½ tsp kosher salt. Set aside.

Step 3

Beat the wet ingredients. Place ⅔ cup (133g) sugar and 6 egg yolks in the bowl of a stand mixer fitted with paddle attachment. Beat on medium to medium-high speed for about 5 minutes. Add 2 tsp vanilla extract, and ½ cup (118ml) heavy cream, reserving the rest. Mix on low speed until just combined.

Step 4

Fold in dry ingredients. Carefully add the flour to the wet ingredients, then gently fold to combine. Transfer to a large mixing bowl, then clean out the stand mixer bowl.

Step 5

Whip egg whites. Place 6 large egg whites in the stand mixer bowl, then add ¾ tsp cream of tartar. Beat on high speed until stiff peaks form, about 3 minutes.

Step 6

Fold egg whites into wet ingredients. In three batches, gently fold the egg whites into the cake batter until fully incorporated.

Step 7

Bake the cake. Pour the cake batter to the prepared baking dish, then use an offset spatula to smooth into an even layer. Transfer to the preheated oven and bake for 25-30 minutes, or until a cake tester inserted into the center of the cake comes out clean.

Step 8

While the cake is baking, infuse the Whole Milk: In a saucepan, warm the whole milk and cardamom, then steep the saffron until the milk turns a deep golden yellow. Stir in the evaporated and condensed milks, then whisk well. Add ⅓ cup pistachio cream, then whisk into the milk mixture.

Step 9

Soak: Once the cake is cool, poke holes all over the surface using a skewer or fork (about 1-inch intervals). Pour the spiced milk mixture evenly over the entire cake. Chill the cake in the refrigerator for at least 4 hours—or ideally overnight—to allow the sponge to absorb all the liquid.

Step 10

Frost & Serve: Whip the heavy cream, powdered sugar, and rose/vanilla extract until soft peaks form. Spread it over the soaked cake, top with finely chopped pistachios, and a few extra saffron strands for color.