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Monica

Rose and Cardamom Tres Leches

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
Cook Time 30 minutes
Soaking Time 3 hours
Total Time 4 hours
Servings: 16 people
Course: Dessert
Cuisine: Indian, Latin American, Mexican, Pakistani
Calories: 204
Ingredients Equipment Method Nutrition

Ingredients
  

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

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

Method
 

Sponge Cake
  1. Preheat the oven to 350 degrees F. Lightly butter an 8-inch square pan.
  2. Sift together flour, cornstarch, and baking powder. Set aside.
  3. 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.
  4. 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.
  5. 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
  1. While the cake cools, mix the sweetened condensed milk, evaporated milk, heavy cream, and rose water in a medium bowl.
  2. 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.
  3. Pour the milk mixture over the cake. Cover and refrigerate until cold, about 3 hours or overnight.
Topping
  1. 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
Tried this recipe?Let us know how it was!