Pistachio Cardamom Tres Leches Cake - Master recipes

Ingredients

• For the sponge cake -
• 1/2 cup (90g) unsalted shelled roasted pistachios -
• 1 1/2 cups (188g) all-purpose flour  -
• 1 1/2 teaspoons baking powder -
• 1/2 teaspoon kosher salt -
• 1 teaspoon ground cardamom -
• 1/2 cup (120 ml) whole milk, at room temperature -
• 1 1/4 cups sugar (250g), divided -
• 6 large eggs, separated, at room temperature -
• 1 teaspoon almond extract -
• 1/2 teaspoon vanilla extract -
• For the milk mixture -
• 1 (14-ounce) can condensed milk -
• 1 (12-ounce) can evaporated milk -
• 1/2 cup (120 ml) whole milk -
• 1/4 teaspoon kosher salt -
• 1/2 teaspoon ground cinnamon -
• 1/2 teaspoon ground cardamom -
• For the topping -
• 1 1/2 cups heavy cream, chilled -
• 3 tablespoons powdered sugar -
• 1/2 cup unsalted shelled roasted pistachios, chopped -