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Tresleche 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.