Cookie Butter Gingerbread Tres Leches

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PREP TIME: 30 MIN

BAKE TIME: 45 MIN

TOTAL TIME: 75 MIN

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Perfectly spiced Holiday tres leches...

Ingredients

Gingerbread Sponge Cake

• 1 Cup All Purpose Flour
• 3/4 Cups Granulated Sugar
• 2 Tbsp Brown Sugar
• 1 Tsp Baking Powder
• 1 ½ Tsp Cinnamon
• 1/2 Tsp Ground Ginger
• 1/2 Tsp All Spice
• 1/2 Tsp Nutmeg
• 1/2 Tsp Salt
• 5 Tbsp Unsalted Butter
• 1/2 Cup Milk
• 3 Tbsp Molasses
• 2 Eggs
• 1 Egg Yolk
• 1/2 Tbsp Vanilla

Milk Blend

1 1/2 Cups Whole Milk

1 Cup Evaporated Milk

1-14oz Can Condensed Milk

1/2 Tsp Vanilla Extract

1/8 Tsp Cinnamon

4 Chai Ultra Spice Teabags

Whipped Cream

1 1/2 Cups Heavy Whipping Cream

3 Tbsp Powdered Sugar

1 Tsp Vanilla Extract

1/3 Cup Cookie Butter

3 Tbsp Cookie Butter Separate

Instructions

Preheat oven to 350F and prepare a 8” round pan with non stick spray and parchment paper.
1. Heat milk and butter together in the microwave until it is melted then add molasses and vanilla mix and set aside.
2. Sift the flour, baking powder and salt and set aside.
3. In a bowl beat eggs and sugar on high speed for 5-7 minutes until it has doubled in volume.
4. Fold the flour in two parts into the egg mixture.
5. Once the flour is mixed make sure the milk/butter mixture is warm and add it to the egg/flour mixture and mix until combined.
6. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
7. Allow the cake to cool completely.
8. In a bowl add the milks, vanilla and cinnamon and mix until combined and set aside.
9. Once the cake has cooled remove the parchment paper and clean the pan.
10. Add plastic wrap to the inside of the 8” pan long enough to be able to cover the cake with after soaking.
11. Place the cake back in the pan and poke holes all around the top of the cake.
12. Soak the cake in two to three additions allowing the cake to soak in the milk each time.
13. Once the cake has soaked in all of the milk enclose with the plastic wrap around the pan. Add more to cover the pan to allow it to stay fresh and refrigerate for 4-6 hours.
14. Once the cake has set carefully place the cake on a plate.
15. Begin by microwaving the cookie butter in a heat safe bowl and allow it to cool but not thicken.
16. Next add the heavy whipping cream, sugar and vanilla into a bowl and mix on low speed until it begins to thicken.
17. Once the whipped cream has soft peaks bump the speed up to high and mix until it has stiff peaks.
18. Ice the top of the cake.
19. Drizzle cookie butter on top.
20. Optional add Biscoff or gingerbread cookie crumbs.
21. Enjoy!