Rose and Cardamom Tres Leches

About Tres Leches

Tres Leches is a rich sponge cake soaked in three milks – condensed milk, evaporated milk, and heavy cream. The specific origins of Tres Leches are hotly contested with several countries, including Nicaragua and Mexico, claiming the cake as their own. Other lore has the recipe originating with companies who printed the cake recipe on labels on the back of cans as a way to promote the sale of canned milk! 

Wherever it started, Latin Americans now view Tres Leches as a widely loved Latin American dessert. Tacostan’s Rose and Cardamom Tres Leches recipe stays true to the origins of the cake, using a sponge cake soaked with three milks, but we add a spin by using a classic flavor combination often found in Pakistani desserts – rose and cardamom. 

Recipe Notes

• We encourage you to check out your local Desi (Indian/Pakistani/Benagli) or Arab store, where you will be able to find both rose water and green cardamom. Depending on where you live, you may be able to find both in your regular grocery store. You can find rose water in the “ethnic foods” or “kosher foods” section, and you can find ground green cardamom among the spices. Of course, you can always order them online, too.
• Make sure to use green cardamom for this recipe. There is also a dark brown version of cardamom that has a richer, smokier flavor. If you prefer, you can buy whole green cardamom pods and grind them using a spice grinder at home. You may be able to find whole green cardamom pods at your local grocery store.
• This recipe relies on whipped egg whites, a little baking powder, and a reduced fat content to create an airy sponge cake that is perfect for absorbing milk. Maintain the airy texture by going light on the butter for greasing the pan and just stirring in the egg yolks, flour mixture, and milk. Don’t overmix.
• This cake gets better with time and can be made the night before. The cake will expand as it soaks milk, so give it at least three hours before adding the toppings. Otherwise, the edges will miss the whipped cream.

Rose and Cardamom Tres Leches

Monica

Tacostan's Tres Leches recipe stays true to the Latin American origins of the cake, using a sponge cake soaked with three milks, but adds a spin by using a classic Pakistani flavor combination – rose and cardamom.

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Prep Time 30 minutes mins

Cook Time 30 minutes mins

Soaking Time 3 hours hrs

Total Time 4 hours hrs

Course Dessert

Cuisine Indian, Latin American, Mexican, Pakistani

Servings 16 people

Calories 204 kcal

Equipment

• 1 Electrix mixer with whisk attachment I use a Kitchenaid Stand Mixer, and those speeds are included in the recipe.
• 1 8-inch square baking pan These baking pans are what I most associate with tres leches, so they are what I use in this recipe to bake the cake. They are nostalgic for me!
• 1 Large mixing bowl
• Measuring spoons
• Measuring cups
• Strainer or flour sifter
• Mise en place bowls, as desired This really helps to move the recipe quickly. I organized four bowls – one wiht the sifted flour, cornstarch, cardamom, and baking powder; another with the sugar, cardamom, and salt; a third with egg whites; and a fourth with egg yolks
• Serrated knife

Ingredients

  

1x2x3x

Sponge Cake

• 1 cup all-purpose flour minus 2 tbsp
• 2 tablespoon cornstarch
• 2 teaspoon baking powder
• 2/3 cup sugar
• 1 teaspoon ground green cardamom
• 1/2 teaspoon salt
• 3 egg whites
• 2 egg yolks
• 1/4 cup whole milk

Milk Soak

• 1 cup condensed milk Use the leftover condensed milk for Vietnamese Iced Coffee
• 1 can evaporated milk
• 1 cup heavy cream
• 2 teaspoons rose water

Topping

• 1 cup heavy cream
• 1 tablespoon powdered sugar
• 1/4 cup unsalted pistachios, chopped

Instructions

 

Sponge Cake

• Preheat the oven to 350 degrees F. Lightly butter an 8-inch square pan.
• Sift together flour, cornstarch, and baking powder. Set aside.
• Using an electric mixer with a whisk attachment, whip together egg whites, sugar, cardamom, and salt. Beat on high (at 10 on a Kitchenaid mixer) until stiff peaks form, about 4 minutes. Turn mixer to low (Stir or 2 on a Kitchenaid mixer) and beat in the yolks, 1 at a time, stirring in well after each addition.
• With mixer still on low (Stir or 2), add the flour mixture in 3 additions, alternating with whole milk in 2 additions, fully mixing after each addition.
• Pour the batter into the prepared pan and bake until a tester inserted into the center comes out clean, about 30 minutes. Cool the cake slightly, about 10 minutes. Transfer cake to platter with 1-inch sides.

Milk Soak

• While the cake cools, mix the sweetened condensed milk, evaporated milk, heavy cream, and rose water in a medium bowl.
• After 10 minutes but while the cake is still warm, prepare the cake for absorbing milk. Using a serrated knife, cut a small horizontal slice across the top of the cake, exposing the cake crumb across the entire top of the cake. Exposing all of these air bubbles allows for optimal milk absorption.
• Pour the milk mixture over the cake. Cover and refrigerate until cold, about 3 hours or overnight.

Topping

• Combine the heavy cream and powdered sugar in a bowl. Using an electric mixer, beat the cream at high (at 10 on a Kitchenaid mixer) until soft peaks form, about 1 minute. Spread the whipped cream onto the top of cake and sprinkle with chopped pistachios. Refrigerate until ready to serve.

Nutrition

Calories: 204kcalCarbohydrates: 25.1gProtein: 5gFat: 9.8gSaturated Fat: 5.6gCholesterol: 58mgSodium: 1mgPotassium: 227mgFiber: 0.3gSugar: 18gCalcium: 144mgIron: 1mg

Keyword Rose and Cardamom, Tacostan, Tres Leches Recipe

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