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Tres Leches Basbousa Fusion Cake

Tres leches cake fused with Basbousa! This cake has the perfect amount of sweetness with floral and nutty notes from rose petals, orange blossom water, and pistachios.

This tres leches cake is made using a sugar infused with pistachios and rose petals. When you slice into the cake, you see the beautiful green and pink specks everywhere.

I purchase rose petals off Amazon but if you are not able to get your hands on them and would like the taste of rose in the cake, add some rose water to the syrup with the orange blossom water.


1 1/4 cup all purpose flour
1 1/2 teaspoon baking powder
1/4 teaspoon salt
5 large eggs, room temperature
1/3 cup unsalted butter, room temperature
1 cup sugar
1/4 cup pistachios
1/4 cup rose petals
1 teaspoon vanilla extract
1/4 cup whole milk
12 ounces evaporated milk
10 ounces sweetened condensed milk
1/3 cup heavy whipping cream
4 tablespoons orange blossom water
2 cups heavy whipping cream
2 tablespoons granulated sugar
Optional garnish: crushed pistachios and rose petals, drizzle of sweetened condensed milk


Preheat oven to 350°F.
In a bowl, whisk together the flour, baking powder, and salt. Set aside.
In a food processor, add the pistachios and pulse until it is a fine powder. Transfer into a bowl. Now add rose petals and pulse until it is fine as well. Add the pistachios and rose petals to 1 cup of sugar and whisk until combined. Set aside.
In the bowl of a stand mixer, add the butter. Beat with the paddle attachment until the butter is fluffy.
On medium-low speed, gradually add the sugar until it is all fully incorporated, making sure to scrape the sides of the bowl as you go.
Once all the sugar is added, drop one egg in at a time. Add the next egg only when the egg before is fully incorporated. Scrape the bowl once more.
Add the vanilla extract and milk while still mixing and at this point, you'll have a very thin batter.
Add the flour mixture in 3 parts on low speed.
Pour the batter into a deep 8 by 8 inch pan that is lined with parchment paper or sprayed with butter/oil.
Bake for 35 minutes or just until a toothpick comes out from the center clean. Allow to cool to room temperature.
While the cake cools, make your syrup. Whisk together the evaporated milk, sweetened condensed milk, 1/3 cup heavy whipping cream, and orange blossom water in a bowl. Set aside.
Use a toothpick, skewer, or fork to poke the cake all around. Pour enough syrup to get to the top of the tray. Let it sit for a few minutes until it soaks all up. Then pour again to cover the top of the cake. Repeat until all the syrup is poured. Pop the cake in the fridge to chill for at least 2 hours or overnight.
Once the cake has chilled, make fresh whipped cream. Whisk together 2 cups heavy whipping cream and 2 tablespoons sugar until it holds its shape.
Spread the whipped cream over the top of the cake. Optional: garnish with crushed pistachios and rose petals on top.
    • Koryna Guardado
    • November 25, 2021

    My family and I LOVE THIS RECIPE it’s so delicious and pretty simple to make

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