Pistachio Tres Leches with Ricotta Rose Cream

A Middle Eastern twist on a classic Latin American Dessert with our premium pistachio flour, Pistachio extract and Rose Oil Extract. Bake this beauty, frost with ricotta rose cream frosting, cut a pistachio milk-soaked slice, take a slow bite and you will be transported to the world of fragrant roses and delicious pistachio! 

 

Serving Size: 4-6 people

Ingredients

Pistachio Cake:

• 2 Large eggs (yolks and whites separate)
• 1-2 Tsp. Amoretti® Pistachio Water Soluble Extract
• 1/2 Tsp. Amoretti® Vanilla Madagascar Bourbon Extract
• 1/3 cup or 50 gm All Purpose Flour 
• 1/4 cup or 35 gm Amoretti® Premium Natural Pistachio Flour 
• 1/4 tsp Salt
• 1/2 tsp Baking powder

Rose Ricotta Cream:

• 1/2 cup or 113 gm Softened Unsalted Butter
• 1/3 cup or 95 gm Ricotta Cheese 
• 2 1/2 cups or 325 gm Powdered Sugar or Confectioner's Sugar
• 1/2 Tsp Amoretti® Natural Rose Oil Water Soluble Extract

Pistachio Tres Leches (Three Milk) Sauce:

• 1 can or 12 oz. or 350 ml Evaporated Milk
• 1/2 can or 7 oz. or 200 ml Condensed Milk
• 1/4 cup or 60 ml Full fat Whole Milk 
• 1/2 - 1 Tbsp. Amoretti® Pistachio Water Soluble Extract
• Sugar to taste (Optional)

Directions

Pistachio Cake:

• Preheat the oven to 350 F
• In a bowl, using a hand mixer or in the mixing bowl of a stand mixer, whip the egg yolks with the sugar until pale and creamy.
• Add in the Amoretti® Pistachio Extract and Amoretti® Vanilla Madagascar Bourbon Extract. Mix to fully combine. (Can add 1-2 drops of Amoretti® Natural Green Food Color at this point (optional) for a brighter green color for the cake). Keep aside.
• In another bowl, mix together the all-purpose flour, Amoretti® Pistachio Flour, salt and baking powder using a hand whisk to make sure it's uniformly distributed. Keep aside.
• In another bowl, whip the egg whites until it is fluffy and reaches stiff peak stage. Set aside.
• Fold in the flour to the egg yolk-pistachio mix. It will look dry and grainy.
• Gently fold in the egg whites until fully combined.  
• In a greased and parchment-lined, 6 x 4 inches cake pan or baking pan, pour in the batter, tap the pan on the counter to release air bubbles and bake for 30-35 minutes or until a skewer inserted to the center of the cake comes out clean.
• Cool the cake on the counter top.

 Rose Ricotta Cream:

• In a bowl whip the butter until pale and creamy. 
• Add in the ricotta cheese and beat again until combined.
• Add the powdered sugar in batches until fully incorporated.
• Drop in the Amoretti® Natural Rose Oil Extract and mix again.
• Keep aside refrigerated until ready to use.

Pistachio Tres Leches (Three Milk) Sauce:

• In a big measuring cup mix together the three types of milk and the Amoretti® Pistachio Extract and keep refrigerated until ready to use.

Assembly:

• After removing the parchment paper from the bottom, place the cooled cake in a container with raised edges or back in the baking pan. 
• Poke holes throughout the cake with a skewer or toothpick and pour half of milk sauce slowly over the cake to soak it completely. Refrigerate for 2-3 hours.
• Reserve half of the pistachio milk sauce for serving. Keep refrigerated until serving.
• Frost the top of the cake with the Ricotta Rose Cream. You can use a piping back and pipe designs or simply apply the frosting on top with a spatula. 
• Refrigerate again for 1-2 hours and slice and serve. Pour some of the pistachio milk sauce over each slice while serving! Enjoy!