If you familiar with the classic tres leches cake, you probably know how delicious this cake is. But if you change this cake a bit and add peanut butter to it, the cake become even richer and tastier.
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Ingredients:
For the cake:
1 cup (125g) Flour
2 teaspoons Baking powder
1/4 teaspoon Salt
1/3 + 1 tablespoon (100g) Natural peanut butter
3/4 cup (150g) Sugar
4 Eggs, seprated
1 teaspoon Vanilla extract
1/3 cup (80ml) Milk
For the milk mixture:
7oz (200g) Sweetened condensed milk
3/4 cup (180ml) Evaporated milk
1/3 cup (80ml) Whole milk
For the frosting:
1¼ cups (300ml) Heavy whipping cream
4 tablespoons Icing sugar
2-3 tablespoons Peanut butter
1 teaspoon Vanilla extract
Directions:
1. Make the cake: Preheat the oven to 340°F (170°C), line a 9x13” (23x33cm) pan with parchment paper, lightly grease it and set aside.
2. In a large bowl place 1/2 cup (100g) sugar and egg yolks. Beat until the mixture is pale in color and doubled in volume. Add peanut butter and beat until combined. Add milk, vanilla extract and mix until combined.
3. Sift in flour, baking powder and salt. Mix until combined (don’t over mix). Set aside.
4. In a separate bowl, beat egg whites on high speed until foamy, gradually add 1/4 cup sugar (50g) and beat to stiff peaks.
5. Fold 1/3 of egg whites into the batter, then pour the batter into egg whites and gently fold. Pour into prepared pan.
6. Bake for about 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Release the cake from the pan and let to cool on a wire rack. While cake cools, make the tres leches syrup.
7. Make the syrup: to a bowl add 3 milks, whisk until combined.
8. Place the cake back into the pan, then using a fork or a toothpick poke/pierce holes in the cake. Slowly pour the tres leches syrup over the top of the cake letting it soak in as you go. Set the cake aside for at least 1 hour, or overnight.
9. Make the frosting: in a large bowl place peanut butter, sugar and vanilla extract. Beat until smooth. Add heavy cream and whip to stiff peaks. Release the cake from the pan and spread the cream over the top of the cake.
10. Refrigerate for at least one hour before serving.
11. Trim the edges (optional), then cut into squares. Serve!