Peanut Butter Cookies and Cream Tres Leches

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PREP TIME: 45 MIN

COOK TIME: 25-30 MIN

TOTAL TIME: 1HR 10MIN

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Peanut Butter and Oreos are a match made in heaven!

Ingredients

Cookies and Cream Cake

• 2 Cups +2 Tbsp All Purpose Flour
• 1 1/2 Cups Sugar
• 2 Tsp Baking Powder
• 3/4 Tsp Salt
• 12 Tbsp Unsalted Butter
• 1/3 Cup Peanut Butter
• 1 Cup Milk
• 2 Large Eggs
• 1 Egg White
• 1 Tbsp Vanilla
• 12 Oreo Cookies(NO CREAM)

Milk Blend

• 2 14oz Can Condensed Milk
• 3 Cups Milk
• 2 Cups Evaporated Milk
• 1 Tsp Vanilla

Whipped Cream

1 1/2 Cups Heavy Whipping Cream

3 Tbsp Sugar

1 1/2 TSp Vanilla

Instructions

Sponge Cake

1. Preheat Oven to 350F and grease a 13x9 Pan.
2. In a stand mixer with a paddle attachment beat your butter, peanut butter and sugar for 5 mins until smooth. Scrape down the sides and bottom of your bowl as needed.
3. Add your eggs one by one allowing each egg to incorporate before adding the next one. Scrape the sides and bottom of the bowl and do one final beat to make sure the eggs and butter are incorporated well.
4. In a separate bowl sift your flour, baking powder and salt.
5. With your mixer on med add in a 5 step addition the dry ingredients and milk to the batter starting with the flour and ending with flour. Dry ingredients, milk, dry ingredients, milk and dry ingredients. Scrape the sides and bottom of your bowl and give a final beat until incorporated well but do not over mix.
6. Srape the cream out of 6 oreos and leave the cream on 6. Give them a good crush. We dont want big pieces. Add your crushed oreos to the batter giving it a gentle stir do not over mix.
7. Bake for 25-35 mins or until a toothpick comes out clean it will be a beautiful light color.
8. Allow cake to cool.

Milk Blend

1. In a separate bowl add all your milks and vanilla and give a good stir until all the condensed milk is dissolved and everything is incorporated well. When your cake cooled poke holes around your cake with a fork and add 3/4 of the milk in a couple of additions until it has soaked all the milk blend. Save the rest on a container to pour more when you serve yourself a slice of cake. Best way! That way the cake is not over soaked and doesnt break apart when you cut into it!
2. IF MAKING CAKE JARS: I used 6oz jars in the picture but depending on the size you use the amount you will get. I got 10 jars.
3. Cut your cake into cube sizes and divide evenly between all the jars. Soak with milk about 3/4 of the way. You may need to do two additions of milk as the first one will soak some of the milk. Then you add to keep about 3/4 of the way filled.

Whipped Cream

1. In a stand mixer or handheld with a whisk attachment add your whipping cream, sugar and vanilla start at low speed until the mixture starts thickening. Gradually increase your speed to high as your mixture thickens until you have stiff peaks.Frost your cake to your liking I like to use a 1M Wilton Tip to go around the top but a simple frost topped with more crushed oreos will look beautiful!
2. If making jars pipe going up on your jars using a 1M tip!

TIPS

Poke enough holes where we can get the milk around the cake but not too many that when you cut into your cake later you will hava the whole cake falling apart.

I advice you chill your cake before eating it. There is nothing like a chilled and refreshing piece of Tres leche cake!

Cake will last up to 5 days in the friedge. Never leave out of fridge for too long cake has tons of dairy.

Depepnding on your pan and oven the baking time will vary.

Top with fresh fruit,caramel more oreos Yum!

Share your pics with me on social media! #sweetmelibakery