Lowen Cakes

Key Ingredients You’ll Need

• Eggs (separated): For a fluffy sponge base with lift from whipped egg whites.
• Coconut paste: Adds creamy depth and sweet, toasted coconut flavor to the milk soak.
• Evaporated & condensed milk: Classic tres leches base ingredients.
• Pistachio paste: For a nutty, luxe whipped topping that feels like kulfi in cream form.
• Heavy cream: Whips up into a soft, cloud-like topping.
• Vanilla & sugar: To round out the flavors with a bit of warmth and sweetness.

Tips for Perfect Chocolate Buttercream

Don’t grease the sides of your pan! The cake needs to climb the edges for proper structure: greased sides can cause it to sink or collapse.

Let the cake cool completely before pouring in the milk. This ensures even absorption without making the sponge mushy.

Use cold heavy cream for whipping—it helps achieve soft, stable peaks.

Chill overnight for the dreamiest soak and flavor melding.

FAQ

Can I make this ahead?
Yes! It’s even better when made a day in advance. Chill it overnight to let the flavors meld.

Can I make this nut-free?
Yes, just skip the pistachio paste and top with whipped cream flavored with vanilla or a touch of cardamom.

What if I can’t find coconut paste?
You can use canned coconut cream (the thick part from the top), but adjust sweetness to taste.

🧊 Storage Tips

• Fridge: Store covered in the fridge for up to 3 days.
• Freezer: Not recommended due to the milk soak and whipped topping.
• Make ahead: Bake the sponge the day before, soak and top the next morning.

Ingredients

For the cake

• 120g (1 cup) all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• 5 large eggs, separated (keep both yolks and whites in separate bowls)
• 150g (3/4 cup) granulated sugar, divided
• 60ml (1/4 cup) whole milk
• 1 tsp vanilla extract

For the Coconut Milk Soak

• 160ml (2/3 cup) evaporated milk
• 160ml (2/3 cup) sweetened condensed milk
• 120ml (1/2 cup) whole milk
• 2 tsp coconut paste (adjust to taste)

For the Pistachio Cream Topping

• 240ml (1 cup) heavy cream, cold
• 2–4 tbsp icing sugar (to taste)
• 1/2 tsp vanilla extract
• 1–2 tbsp pistachio paste (adjust for flavor)
• Optional: green gel coloring for a visual pop

To Garnish:

• Chopped roasted pistachios
• Toasted coconut flakes or dried rose petals
• Optional: light dusting of icing sugar

Directions

1. Make the Cake:
   • Preheat oven to 175°C / 350°F.
   • Grease only the bottom of a 9×13-inch or 20×27 cm pan. Do not grease the sides—this helps the cake climb and prevents collapsing.
   • In a bowl, whisk flour, baking powder, and salt.
   • In a large bowl, beat yolks with 100g (1/2 cup) sugar until thick and pale. Add milk and vanilla.
   • In a separate bowl, beat egg whites to soft peaks. Gradually add remaining 50g (1/4 cup) sugar and beat to stiff peaks.
   • Gently fold flour mix into yolks, then fold in whites in 3 additions.
   • Pour into pan and bake 25–30 min, or until golden and springy. Let cool completely.
2. Add Coconut Soak:
   • Whisk together evaporated milk, condensed milk, whole milk, and coconut paste.
   • Poke cooled cake all over with a fork or skewer.
   • Slowly pour milk mixture over the cake. Some liquid may pool—this is normal.
   • Cover and chill at least 4 hours or overnight.
3. Make Pistachio Cream:
   • Whip cold cream, icing sugar, and vanilla to soft peaks.
   • Add pistachio paste and beat to medium-firm peaks. Adjust color if using.
   • Spread generously over soaked cake.
4. Finish & Serve:
   • Garnish with pistachios, toasted coconut, or rose petals.
   • Slice and serve chilled.
   • Store leftovers covered in the fridge for up to 3 days.

Notes

This cake is extra dreamy on day 2, after the milk soak has fully settled.

Adjust pistachio and sugar levels in the cream to suit your taste—more paste = deeper nutty flavor.