If you’re searching for the perfect dessert to elevate your taste buds and impress your guests, look no further than this delectable Pistachio Milk Cake.Let’s dive into the recipe and learn how to create this culinary masterpiece!
Pistachio Milkcake
Combining the rich flavors of pistachios, creamy milk, and fluffy cake, this dessert is a true showstopper that will leave you craving more
Equipment
- 9×13” baking tray
- Parchment paper
Ingredients
- 4 eggs room temperature and separated
- 3/4 cup sugar divided into 1/2 cup and 1/4 cup
- 1/2 tsp vanilla extract
- 1/4 tsp salt
- 1/4 cup milk
- 3/4 cup all-purpose flour
- 2 tbsp cornstarch
- 1.5 tsp baking powder
Three Milk Mixture
- 4 cups milk
- 1 can evaporated milk
- 1 cup condensed milk
- 1/2 cup peeled pistachios
- 3 cardamom pods
Instructions
- Preheat your oven to 350°F (conventional) and line a 9×13” baking tray with parchment paper.
- Start by separating the eggs into yolks and whites. In a bowl, whisk together the egg yolks, 1/2 cup sugar, vanilla extract, and salt until light and fluffy. Mix in the milk, then sift in the flour, cornstarch, and baking powder. Whisk until just combined, being careful not to overmix.
- In a separate bowl, whisk the egg whites until they form stiff peaks. Gradually add the remaining 1/4 cup sugar while whisking until the meringue is glossy and stiff.
- Gently fold a third of the egg white meringue into the egg yolk mixture to lighten it. Then, carefully fold in the remaining meringue until fully incorporated. Optionally, fold in crushed pistachios for added flavor and texture.
- Pour the batter into the prepared baking tray and spread it evenly. Bake in the preheated oven for about 25-30 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan.
Three Milk mixture
- Soak the peeled pistachios overnight to soften them. Blend them with 4 cups of milk and 3 cardamom pods, then strain the mixture using a sieve to obtain smooth pistachio milk. Set aside.
- : In a bowl, whisk together the pistachio milk, evaporated milk, and condensed milk until well combined. Taste and adjust the sweetness according to your preference.
- Assembling the Cake
- Use a skewer to poke holes all over the cooled cake while it’s still in the baking tray. Pour over about half of the three milk mixture, allowing it to soak into the cake.
- Cover the cake with cling film and refrigerate for a few hours or overnight to allow the milk mixture to fully absorb into the cake, creating a moist and flavorful texture.
- Once the cake has absorbed the milk mixture, spread a thick layer of whipped cream evenly over the top of the cake.
- For an extra touch, decorate the cake with more whipped cream and chopped pistachios.
- Slice the Pistachio Milk Cake into squares and serve cold, accompanied by the remaining milk mixture for a truly indulgent experience.
Video
Notes
- Room Temperature Ingredients: Make sure your eggs are at room temperature before separating them. This helps them incorporate more evenly into the batter and contributes to a lighter texture.
- Proper Folding Technique: When folding the egg white meringue into the egg yolk mixture, do so gently and with a spatula. This helps maintain the airiness of the meringue and ensures a light and fluffy cake texture.
- Soaking Time: Allow enough time for the cake to absorb the milk mixture fully. This helps achieve a moist and flavorful cake. Overnight chilling is ideal for the best results.
- Chilling: For optimal texture and flavor, refrigerate the cake for several hours or overnight before serving. This allows the flavors to meld and the cake to set properly.
