Mini desserts are ruling Pinterest, and these pistachio mini tres leches cakes are the perfect mix of creamy indulgence and elegant charm. A sponge soaked in three kinds of milk, topped with pistachio whipped cream and nuts—these tiny cakes are as dreamy to look at as they are to eat.
Ingredients:
- 1 cup all-purpose flour
- 4 eggs, separated
- 1 cup sugar
- 1 tsp vanilla extract
- 1 cup evaporated milk
- ½ cup sweetened condensed milk
- ½ cup heavy cream
- ½ cup ground pistachios
- 1 cup whipped cream
- Extra chopped pistachios for garnish
Instructions:
- Preheat oven to 175°C (350°F). Grease a muffin tin.
- Beat egg yolks with sugar until pale. Add vanilla. Fold in flour.
- Whisk egg whites until stiff; fold into batter. Bake 12–15 minutes.
- Mix evaporated, condensed, and heavy cream with ground pistachios.
- Poke holes in cakes and soak in milk mixture. Chill 2 hours.
- Top with whipped pistachio cream and garnish with chopped nuts.
Tips:
- For color, add a drop of pistachio paste to whipped cream.
- Garnish with edible flowers for Pinterest-ready photos.