Eid recipe: Pistachio Milk Cake/Tres Leches Recipe: - 5 large eggs (or 6 small) - 200g white sugar - 1/4 tsp salt - 185g self raising flour - 75ml milk Milk mixture: - 300ml milk - 300ml evaporated milk - 150g condensed milk - 150g pistachio cream Topping: - 300ml double cream - 2 tbsp icing sugar - 1 tsp vanilla essence Method: - This recipe works perfect with a 20cm square dish or similar, you can make 2 smaller ones like I did, one large one serves approx 15-20 small one serves 10. - Mix approx 1/4 of the sugar with the egg whites, whisk on high speed with an electric whisk or stand mixer till it forms stiff peaks. This can take upto 10 mins if using an electric whisk so be patient. The bowl used for this must be glass or metal and must be completely dry and clean - Mix the remaining sugar with a pinch of salt with the egg yolks and hand whisk for 2 mins until slightly pale. - Sift in the flour to the egg yolks - Add in the 75ml milk, mix until smooth - Fold in the egg whites a little at a time, making sure not to over mix. - Bake in a preheated oven for 35-40 mins at 180C/160C fan/gas 4, do not keep opening the oven door as this will cause it to sink in the middle, insert a knife and make sure it comes out dry to ensure it’s baked. - Once baked, let it cool and pierce all over with a fork - For the milk syrup: mix all milks together with pistachio cream. - Once the cake is cooled, pour milk syrup all over the cake. Don’t worry if it sits ontop of the cake it will eventually absorb. The recipe will make approx 1 cup extra of milk mixture, so keep aside to pour ontop when serving. - Refrigerate for around 4 hours or overnight for best results. - Decorate with fresh cream and rose petals/ground pistachios #milkcake #tresleches #pistachio