No Bake Tres Leches Cake
A simple no-bake Tres Leches Cake made with ladyfingers, three types of milk, whipped cream, pistachios, and cardamom.
Ingredients
- 1 (7 oz) lady fingers pack ( has 24)
- 1 ¼ cup (little less than 1 can of 12.5 oz evaporated milk)
- ⅓ cup heavy cream
- ¾ – 1 cup sweetened condensed milk ( about 80 % of the 14 oz can)
- ¼ cup pistachio, crushed
- ½ teaspoon ground cardamom
Saffron milk
- two pinches of saffron
- 2 tabelspoons whole milk
Whipped Cream
- 1 cup cold heavy whipping cream
- 2 teaspoon powdered sugar or granulated sugar
- 1 teaspoon vanilla extract
Instructions
- Soak a generous pinch of saffron in 2 tablespoons of hot milk. Let it steep through for 30 minutes. If you don’t have saffron you can skip this step.
- Combine ⅓ cup heavy cream, 1 ¼ cup evaporated milk and ¾ to 1 cup sweetened condensed milk. Add the saffron milk and crushed cardamom. Start with ¾th cup of condensed milk, taste and add more to your preference. Mix it well.
- To a 8 by 8 inch pan arrange one layer of lady fingers ( about 12). Slowly pour some of the milk on each of the lady fingers. After 10 minutes pour some more milk evenly.
- Sprinkle some crushed pistachios and arrange another layer of lady fingers.
- Slowly pour some of the milk on each of the lady fingers ( don’t forget the edges) and let it rest on the counter top for 15 minutes. At this point save about ¾th cup of the sweetened milk to pour after sometime.
- Cover and refrigerate for 2 to 3 hours. After 3 hours, pour rest of the milk or save some to pour while serving.
- To a medium bowl add 1 cup of whipping cream, 2 teaspoons powdered sugar and 1 teaspoon vanilla extract. Whip ( for 5-6 minutes) till stiff and spreadable.
- Spread the whipped cream on the lady fingers and smoothen the top. Sprinkle crushed pistachios and arrange few raspberries. Cover and refrigerate overnight.
- Remove the cake 10 minutes before serving. Slice and enjoy.
Notes
- Pour the 3 milks slowly in few batches so they soak up evenly.
- If you are new to cardamom flavor add just half the amount.
- If you have saffron at home definitely use, if not you can skip it.
- No cardamom? Replace with cinnamon or vanilla extract.
- The cake tastes best when soaked over night or atleast 12 hours.
- Make the cake just 1 to 1 ½ day in advance, not more than that.
- Best to consume with in 1-2 days.
Tried this recipe?Let us know how it was!