PISTACHIOS CAKE

● In another bowl, beat the egg yolks with sugar until pale and fluffy. Stir in the milk and vanilla extract.

● Gradually add the flour mixture to the egg yolk mixture, mixing until smooth.

Whip and Fold Egg Whites:

● In a separate bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the batter.

● Pour the batter into the prepared baking pan and smooth the top.

● Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.

For Milk Syrup:

● While the cake is baking, combine the sweetened condensed milk, evaporated milk, and whole milk in a bowl.

● Once the cake is out of the oven, poke holes all over the top using a fork or skewer.

● Slowly pour the milk mixture over the warm cake, allowing it to soak in.

● Let the cake cool completely, then refrigerate for at least 4 hours or overnight.

Before serving, garnish with chopped pistachios.