This Tres Leches with Rose & Pistachio is a beautifully fragrant and indulgent dessert that combines a soft cardamom sponge, floral rose-infused milk, and a light rose cream topping. Finished with pistachios and rose petals, it’s a stunning centerpiece for Eid, Ramadan iftar, or any special gathering where you want something elegant yet comforting.
Why You’ll Love This Recipe
This recipe is surprisingly easy to make while delivering bakery-style results. The sponge is light and airy, soaking up the rose-scented milk without becoming soggy. The balance of sweetness, cardamom warmth, and floral rose makes it unique yet familiar. It’s also a great make-ahead dessert, which makes entertaining stress-free.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the rose cardamom sponge
160 g self-raising flour
160 g granulated sugar
4 large eggs, separated
1/2 tsp baking powder
40 ml milk
1/2 tsp cardamom powder
2 tbsp rose syrup
For the rose milk mixture
1 can evaporated milk (approximately 410 g)
200 ml full-fat milk
200 ml double cream (optional)
150 g condensed milk (adjust to taste)
1 tbsp rose syrup
1 pinch cardamom powder
For the rose cream topping
300 ml double cream
1 to 2 tbsp rose syrup
For decoration
2 to 3 tbsp pistachios, finely chopped
Dried rose petals
A light sprinkle of cardamom powder
Directions
Preheat the oven to 180°C. Line an 11 x 7 inch rectangular baking dish with baking paper.
In a bowl, whisk the egg yolks with half of the sugar until pale and creamy. Add the rose syrup and mix well.
Pour in the milk. Sift in the flour and baking powder, then add the cardamom powder. Gently fold until just combined.
In a separate bowl, whisk the egg whites with the remaining sugar until stiff peaks form.
Carefully fold the whipped egg whites into the yolk mixture, taking care not to deflate the batter.
Pour the batter into the prepared dish and level the top.
Bake for 25 minutes, or until the sponge is cooked through and a skewer inserted comes out clean. Allow the cake to cool slightly.
To prepare the rose milk, mix the evaporated milk, full-fat milk, double cream (if using), condensed milk, rose syrup, and cardamom until well combined.
Poke holes all over the warm sponge using a skewer. Slowly pour the milk mixture over the cake, reserving a little for serving if desired.
Refrigerate for at least 4 hours, or preferably overnight, to allow the cake to fully absorb the milk.
Whisk the double cream with rose syrup until soft peaks form. Spread evenly over the chilled cake.
Decorate with chopped pistachios, rose petals, and a light dusting of cardamom powder before serving.
Servings and timing
Servings: 8 to 10 slices
Preparation time: 25 minutes
Baking time: 25 minutes
Chilling time: 4 hours to overnight
Total time: Approximately 5 to 6 hours including chilling
Variations
You can replace pistachios with almonds for a different nutty flavor. If you prefer a lighter dessert, omit the double cream from the milk mixture. For a stronger rose flavor, add an extra teaspoon of rose syrup to the milk or cream, adjusting sweetness as needed.
Storage/Reheating
Store the tres leches covered in the refrigerator for up to 3 days. This dessert is best served cold and does not require reheating. In fact, the flavor improves as it rests and absorbs more of the milk.
FAQs
Can I make this recipe ahead of time?
Yes, this dessert is ideal for making a day in advance, as the sponge benefits from soaking overnight.
Is the double cream in the milk mixture necessary?
No, it’s optional. Leaving it out will result in a lighter tres leches.
Can I adjust the sweetness?
Absolutely. Add more or less condensed milk according to your preference.
What type of rose syrup should I use?
Use a food-grade rose syrup or rose water syrup suitable for desserts.
Can I freeze tres leches cake?
Freezing is not recommended, as the milk-soaked texture can change once thawed.
What size baking dish works best?
An 11 x 7 inch rectangular dish is ideal for even soaking and slicing.
Can I use all-purpose flour instead of self-raising flour?
Yes, but add an extra 1 teaspoon of baking powder to compensate.
How do I know when the sponge is baked?
The cake should be lightly golden and a skewer inserted into the center should come out clean.
Can I make this without nuts?
Yes, simply omit the pistachios or replace them with extra rose petals.
Is this dessert suitable for festive occasions?
Yes, its elegant look and rich flavor make it perfect for Eid, Ramadan, and celebrations.
Conclusion
Tres Leches with Rose & Pistachio is a luxurious twist on a classic dessert, combining soft sponge, fragrant milk, and delicate floral notes. It’s simple to prepare, visually stunning, and guaranteed to impress guests with every creamy, aromatic bite.
A luxurious twist on the classic tres leches cake, this version features a light cardamom sponge soaked in rose-scented milk, topped with rose whipped cream and garnished with pistachios and rose petals. It’s fragrant, elegant, and perfect for festive occasions.
Ingredients
160 g self-raising flour
160 g granulated sugar
4 large eggs, separated
1/2 tsp baking powder
40 ml milk
1/2 tsp cardamom powder
2 tbsp rose syrup
1 can evaporated milk (approximately 410 g)
200 ml full-fat milk
200 ml double cream (optional)
150 g condensed milk (adjust to taste)
1 tbsp rose syrup (for milk mixture)
1 pinch cardamom powder (for milk mixture)
300 ml double cream (for topping)
1–2 tbsp rose syrup (for topping)
2–3 tbsp pistachios, finely chopped
Dried rose petals
A light sprinkle of cardamom powder (for garnish)
Instructions
Preheat the oven to 180°C (350°F). Line an 11 x 7 inch rectangular baking dish with baking paper.
Whisk egg yolks with half the sugar until pale. Add 2 tbsp rose syrup and mix.
Stir in milk. Sift in flour, baking powder, and cardamom powder. Gently fold to combine.
In a separate bowl, whisk egg whites with remaining sugar until stiff peaks form.
Fold egg whites into the batter carefully to retain airiness.
Pour batter into prepared dish and level the surface.
Bake for 25 minutes, or until golden and a skewer inserted comes out clean. Let cool slightly.
Combine evaporated milk, full-fat milk, condensed milk, double cream (if using), 1 tbsp rose syrup, and a pinch of cardamom powder to make the rose milk mixture.
Poke holes all over the warm sponge with a skewer. Slowly pour milk mixture over the cake, reserving a little for serving if desired.
Refrigerate for at least 4 hours or overnight to soak.
Whip double cream with 1–2 tbsp rose syrup until soft peaks form. Spread evenly over the chilled cake.
Garnish with chopped pistachios, dried rose petals, and a light dusting of cardamom powder. Serve cold.
Notes
Omit double cream in milk mixture for a lighter version.
Substitute pistachios with almonds or omit for a nut-free option.
For stronger rose flavor, increase rose syrup to taste.
The cake improves in flavor and texture after overnight chilling.
Store covered in the fridge for up to 3 days; do not freeze.
