Oreo Chai Tres Leches

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PREP TIME: 90 MIN

BAKE TIME: 30 MIN

TOTAL TIME: 120 MIN

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Perfect tres leches...

Ingredients

Sponge Cake

• 2 Cups All Purpose Flour
• 1 1/2 Cups Granulated Sugar
• 2 Tsp Baking Powder
• 1/2 Tsp Salt
• 10 Tbsp Unsalted Butter
• 2/3 Cup Whole Milk
• 4 Eggs
• 2 Egg Yolk
• 1 Tbsp Vanilla
• 1/2 Cup Chopped Oreos

Milk Blend

3 Cups Whole Milk

2 Cup Evaporated Milk

2-14oz Can Condensed Milk

1 Tsp Vanilla Extract

3 Chai Tea Bags

Pinch of cinnamon(less than 1/8 tsp)

Whipped Cream

1 1/2 Cups Heavy Whipping Cream

3 Tbsp Sugar

1 Tsp Vanilla Extract

Or use Cool Whip Topping

Store Bought Caramel Sauce(I reccoment Mrs.Richardson)

Instructions

Preheat oven to 350F and prepare 9x13 pan with non stick spray.
1. Heat milk and butter together in the microwave until it is melted add vanilla mix until combined and set aside.
2. Sift the flour, baking powder and salt and set aside.
3. Place eggs on a bowl with hot water for about 5 minutes to bring to room temperature.
4. In a bowl beat eggs and sugar on high speed for 5-7 minutes until it has doubled in volume.
5. Next, fold the flour mixture in two parts into the egg mixture.
6. Once the flour is mixed make sure the milk/butter mixture is warm/hot and add it to the egg/flour mixture and mix until combined.
7. Add oreo chunks and mix gently until combined.
8. Pour batter into prepared pan and quickly place on the oven spongecake batter does not like to sit out it can change the texture.
9. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
10. Allow the cake to cool completely.
11. Once the cake has cooled with a bread knife gently remove the top lining of the cake.
12. Using a fork poke holes all around the cake.
13. Prepare the milk blend by adding all the milks and cinnamon and mixing until combined then add the tea bags and allow it to sit with the tea bags for 5 minutes. Next, remove the tea bags and gently squeeze the excess liquid on the tea bags into the milk blend.
14. Soak the cake in two to three additions allowing the cake to soak in the milk completely each time.
15. Once the cake has soaked in all of the milk enclose with the plastic wrap around the pan and refrigerate for 4-6 hours.
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. I use store bought caramel favorite is Mrs.Richarsons or Salted Caramel from Trader Joes or even the one from William Sonoma if you're feeling fancy but I also have a caramel recipe I will link below.
19. Next, frost the cake then swirl caramel on top. The caramel is a must do not skip out on this step it brings the cake together.
20. Enjoy!
21. Cake can be stored in the fridge for up to 5 days.