Peanut Butter & Jelly Tres Leches

Peanut Butter & Jelly Tres Leches

Melissa Garcia
PREP TIME: 25 MIN COOK TIME: 30 MIN TOTAL TIME: 55MIN
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Let me just explain that until you have a bite of this cake. You will not understand how perfect it is!

Ingredients

Vanilla Sponge Cake

  • 1 Cup All Purpose Flour
  • 3/4 Cup Cake Flour
  • 1 1/2 Cup Caster Sugar(I blend granualated sugar on a blender)
  • 2 Tsp Baking Powder
  • 1/2 Tsp Salt
  • 1/2 Cup Unsalted Butter
  • 1 Cup Milk
  • 2 Eggs
  • 2 Egg Whites
  • 1 Tbsp Vanilla
  • Bonne Maman Strawberry Preserves

Stabilized Peanut Butter Whipped Cream

  • 2 Cups Heavy Whipping Cream
  • 4 Tbsp Sugar
  • 2 Tsp Vanilla Extract
  • 1 Envelope Unflavored Gelatin
  • 4 Tbsp Cold Water
  • 4 Tbsp Hot Water
  • 1/3 Cup Peanut Butter

Milk Blend

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

    • Instructions

    Sponge Cake

    1. Preheat Oven to 350F and prepare 2-8" pans with non stick spray and parchment paper.
    2. Bring water to a boil. I use a 2 Qt Sauce Pan. You’re going to want to fill it about 3/4 of the way you want to make sure you don’t have water going over when you insert your mixing bowl.
    3. Add your eggs to your mixing bowl and using the pan as a double boiler for your mixing bowl whisk until combined. Quickly add your sugar. This step is crucial you don’t want your eggs to begin to cook because the bowl will get hot very quickly.
    4. Whisk your eggs and Sugar until Combined well. Continue to stir your eggs to avoid them cooking. When the sugar is melted you’re ready for the next step.
    5. Remove egg and sugar mixture and beat on a stand mixer with the whisk attachment on High Speed for 6 minutes. While your eggs are mixing you’re going to want to melt the butter and milk together either on a pan or microwave.
    6. The mixture will become thicker and lighter in color. This is called the ribbon stage although this is a more runny ribbon stage since were using egg whites.
    7. On a separate bowl sift together the flour, baking powder and salt and incorporate to your ribbon stage eggs and sugar in two additions whisking together but do not over mix.
    8. Add Vanilla to your butter and milk and on the bowl where initially you had your flour you’re going to move half of your batter from the bowl.
    9. Add your milk and butter mixture to the separated bowl with the batter and whisk until combined. Then you will add that mixture to the other portion of the batter that was left on your mixing bowl. Whisk until combined but do not over mix we want a soft moist cake.
    10. Bake for 25-30 mins or until a toothpick comes out clean it will be a beautiful light color.
    11. Allow cake to cool.
    12. Once cake is cooled mix the milk mixture. You're going to put long pieces of seran wrap around both 8" pans. Long enough that then we can seal the cake once we soak it.
    13. You are going to cut the dome part of the cake very gently the cake is room temp and can break if youre not gentle. Leaving the top part of the cake flat.
    14. Place your cakes on each cake pan thats lined with the seran wrap.
    15. Poke the cake with a fork around and split the milk mixture evenly between both cake halves. Allow for the milk mixture to be consumed by the cake. Cover the cake with the seran wrap and allow to set in the refrigerator over night or between 5-8 hrs.

    Stabilized Whipped Cream

    1. You will begin by making the gelatin which we will to add to the whipped cream to stabilize. This step can even be done hours or even a day before since we will make the gelatin then melt it and cool it to add to the whipped cream.
    2. In a small bowl add 4 Tbsp of cold water. To the water add one envelope of unflavored gelatin and do a gentle mix. To that you will then add 4 Tbsp of hot water and mix well. Refrigerate for 20-30 mins it will become gelatin. When ready grab a big chunk enough that when dissolved we have 3 tbsp of the dissolved gelatin to add to the whipped cream. To prepare it for the whipped cream you are going to microwave for about 7-10 seconds to dissolve. Allow to cool but not too long or it will become gelatin again. In a stand mixer or hand mixer add your heavy whipping cream, sugar and vanilla and beat on Med/High speed until you have medium peaks..
    3. Add your cooled dissolved gellatin to the mixture and beat until its a little thicker. This is where it gets a little tricky. We have to add the peanut butter at this point. But, we have to make sure to work fast and also to be very gentle. The stabilized whipped cream does not want the penut butter if were not gentle it will curdle. So follow these instructions so that you can have a good peanut butter whipped cream that will hold your cake layers. You are going to give your peanut butter a good stir, You need 1/3 cup of stirred peanut butter where its soft and will mix easier to the whipped cream.You are going to add the peanut butter to the whipped cream. You are going to give it one quick whick just to. incorporate then you will not be whisking it on the stand mixer anymore. Grab a silicone spatula and mix very gently. You dont want to curdle the whipped cream. You are going to mix enough that most of the peanut butter is mixed in but not all. We are piping the whipped cream in so it will look and taste perfect! This is what we have to do to have a peanut butter whipped cream that will hold a soaked layer of cake.
    4. When taking the cake our of the pan use a plate to put under to release it onto the cake. You are going to want to be super careful this is a soft soaked cake and can break so make sure its super cilled and you are handling it with lots of love and care. Once one layer is placed on the cake I used a large circle piping tip to pipe a line around the cake to seal the ends. Then add some strawberry preserves. Once you add the preserves pipe in top and with and go around the whipped cream with an off set spatula to even. Refrigerate for atleast 5 mins before adding the top layer to the cake. Add the top layer carefully and pipe the top around or how ever yuu like. Garnish to your liking. Add strawberries, crushed peanuts. I can't wait to see how you get creative. Refrigerate cake for 2-3 hrs to set well.

      TIPS

    5. I stress to not over beat the whipped cream once you have added the peanut butter. It will curdle immediately once overbeated.
    6. At all times be gentle with this cake. You're working with room temp cake part of the time then a cake soaked in milk and if youre not gentle the cake can break.

      8. Share your pics with me on social media! #sweetmelibakery

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