SIGN INTresleche Cake Rose & Pistachio - Recipe
Ingredients
- 480 gmFlour T 55
- 480 gm Sugar Caster
- 12 Each Egg Large
- 18 gmBaking Powder
- 240 gm Butter Block Unsalted
- Pistachio Tresleche Sauce
- 820 ml Milk
- 790 ml Milk Condensed
- 2000 mlCream Uht - Whipping
- 10 mlVanilla Extract
- 200 mlMilk Full Cream
- 4 ml Green Liquid colour
HOW TO MAKE TRESLECHE CAKE ROSE & PISTACHIO
- Preheat oven to 160c
- Start wishk the egg and sugar together until fluffy this should be about 3 to 5 minutes at speed No. 3, Then turn it to speed No. 2 for another 5 minutes.
- Add shifted flour and baking powder using a wooden spoon or spatula , fold the flour into the mixture slowly and well combained without loosing the air pockets.
- Lastly add the melted warm butter well combained.
- Divide the batter into 3 mold 550gm each.
- Bake it @160c for 30min.
- Prepare the sauce by mixing all the ingredients together mentioned above, soake the baked sponge over night.
