A delectable and sweet Ricotta Pistachio cake, soaked in three different kinds of milk. This is our twisted take that is inspired from both Mexican ‘tres leches’ cake and Indian dessert ‘Ras malai’. For the icing we used rose water to flavour the sweetened whipped cream.

Ingredients

Ricotta Cake

• 1 1/2 cups all-purpose flour
• 3/4 cup sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 3 large eggs
• 1 1/2 cup ricotta
• 1/2 teaspoon vanilla extract
• 1/2 cup unsalted butter, melted
• 1/4 cup pistachios (chopped)

Tres Leches

• 7 oz sweetened condensed milk
• 12 oz evaporated milk
• 1/4 cup milk
• 1/4 cup pistachios (chopped)

Icing

• 8 oz heavy whipping cream
• 1/4 cup icing sugar
• 2 teaspoons rose water

Steps

Ricotta Cake

• Preheat the oven to 350F and lightly coat a 12 cup Bundt cake with non-stick spray
• Mix the dry ingredients (flour, sugar, baking powder and salt) and sieve them into a medium bowl.
• Whisk eggs, ricotta and vanilla in a large bowl until smooth; fold in the dry ingredients until blended. Then fold in the butter, followed by 1/4 cup pistachios.
• Scrape batter into prepared pan and bake for 40-50 minutes until golden brown (or a toothpick inserted into the center comes out clean). Let it cool for 15-20 minutes.

Tres Leches

• Mix all the ingredients mentioned for this in a small pan and heat it for 2-3 minutes.
• Take out cake once by inverting the pan and tapping on the back and put it back in a minute. (Note: this is to ensure the cake comes out easily later.)
• Pour the milk mixture over the cake and let it soak overnight in a refrigerator.

Icing

• Add the whipping cream in a large bowl and whisk; first at low and then at medium.
• Once it is halfway whisked, add the icing sugar and rose water. Whisk at medium speed until you get soft peaks.
• Add the whipped cream mixture in a piping bag and decorate the cake as you like!

Serving suggestion

• Serve cold on its own or pair with a sweet vermouth on ice (or drink of choice)!