Kulfi is a South Asian frozen dessert traditionally made from a base of slow-cooked sweet milk and spices reduced into a thick liquid. Tres leches cake is a moist milk-soaked sponge cake of Latin American origin (though the exact origin is often debated!).
A Tres Leches Cake Inspired By Kulfi
Given their similarities, I thought it would be fitting to create a tres leches cake using typical Indian spices and flavors from kulfi. The result is a tres leches cake featuring a pistachio-studded sponge cake soaked in spiced milk topped with whipped cream and chopped pistachios. The base recipe was adapted from A Cozy Kitchen’s tres leches cake.
Why Use Three Types of Milk?
Tres leches cake, so named because of its use of three kinds of milk, traditionally features condensed milk, evaporated milk, and heavy cream. This version uses whole milk instead of heavy cream for a lighter mixture to contrast the sweeter, richer condensed milk. Using all three milks ensures a balanced sweetness and a rich consistency without weighing down the cake.
Tips and Tricks for Making Tres Leches
Don’t overmix the batter: Avoid overmixing to ensure a light and spongy texture. Whipped egg whites can be tricky to fold, so I recommend stirring in the first third of the egg whites to lighten up the batter before folding in the remaining whites.Whip the egg whites to medium peaks: Many recipes call for beating the whites to stiff peaks, but that can sometimes lead to more folding (and overmixing or deflating). Instead, I recommend medium peaks. Medium peaks occur when you lift the batter, and the meringue peak holds its shape, but the tip just slightly curls on itself. Be careful not to under whip the whites, or the cake won’t have enough structure. Make sure the cake is fully cooked: An underbaked cake is never ideal, but with tres leches, the cake will become soggy if the middle isn’t cooked through. Err on the side of a drier cake here to help absorb more moisture.
Make This Tres Leches Cake Your Own
Everyone has their own personal preference when it comes to tres leches.
This cake yields a moderately soaked cake; for a well-soaked cake, increase the amount of whole milk in the soaking liquid to 1 cup. A little bit of almond extract brings out the pistachio flavor, but if you happen to have pistachio extract, you can use that too. Don’t have cardamom? You can substitute cinnamon or a warming spice mix like chai masala.
How to Make Tres Leches Cake Ahead of Time
Tres leches cake is a great make-ahead dessert, and this variation is no different.
The milk soak can be made up to one day in advance and chilled in the fridge. Bring it back up to room temperature before pouring it over the cake. You can also bake the cake and soak it in advance. An overnight soak in the fridge is actually recommended to give enough time for the milk to penetrate the whole cake and develop flavor. Just before serving, make the whipped cream and pistachio topping.
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1/2 cup (90g) unsalted shelled roasted pistachios
1 1/2 cups (188g) all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
1 teaspoon cardamom
1/2 cup (120 ml) whole milk, at room temperature
1 1/4 cups sugar (250g), divided
6 large eggs, separated, at room temperature
1 teaspoon almond extract
1/2 teaspoon vanilla extract
For the milk mixture
1 (14-ounce) can condensed milk
1 (12-ounce) can evaporated milk
1/2 cup (120 ml) whole milk
1/4 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
For the topping
1 1/2 cups heavy cream, chilled
3 tablespoons powdered sugar
1/2 cup unsalted shelled roasted pistachios, chopped
Beat the egg yolks for 3 minutes, or until thick, ribbon-like, and pale yellow, scraping down the sides of the bowl with a rubber spatula as needed. You’ll use the stand mixer bowl again to whip the egg whites. Add the egg whites, then with the whisk attachment, set to medium speed and beat until the liquid just begins to foam. Bake for 30 to 35 minutes or until a toothpick inserted into the center of the cake comes back clean. Let cool completely, about 1 hour. Run a butter knife all around the outside of the cake to release it from the edges of the pan. Set a small saucepan over medium heat, add the whole milk, salt, cinnamon, and cardamom. Bring to a simmer, remove from the heat, and pour slowly into the mixing bowl. Whisk the liquids until combined. Let cool to room temperature. Slowly pour half of the liquid over the cake, letting the liquid slightly seep through for 1 minute. Pour the remaining half of the liquid and let sit for 15 minutes. Refrigerate cake for a minimum of four hours up to overnight before adding the whipped cream. Did you love the recipe? Leave us stars below!
