Peanut Butter Tres Leches

Por The Cooking Foodie · 150 min

Ingredientes

Modo de preparo

1. Preheat the oven to 340°F (170°C). Line a 9x13 inch pan with parchment, lightly grease it, and set aside.
2. In a large bowl, beat the egg yolks with 1/2 cup (100g) sugar until pale and doubled in volume. Beat in the peanut butter until combined, then add the milk and vanilla and mix.
3. Sift in the flour, baking powder and salt, and mix until just combined without overmixing. Set aside.
4. In a separate bowl, beat the egg whites on high until foamy. Gradually add 1/4 cup (50g) sugar and beat to stiff peaks.
5. Fold one third of the whites into the batter, then pour the batter into the remaining whites and fold gently. Pour into the prepared pan.
6. Bake about 25 minutes, until a toothpick inserted in the center comes out clean. Unmold onto a wire rack to cool.
7. Make the syrup: whisk the three milks together in a bowl until combined.
8. Return the cake to its pan. Pierce it all over with a fork or toothpick, then slowly pour the syrup over it, letting it soak in. Set aside at least 1 hour, or overnight.
9. Make the frosting: in a large bowl, beat the peanut butter, sugar and vanilla until smooth. Add the heavy cream and whip to stiff peaks. Unmold the cake and spread the cream over the top.
10. Refrigerate at least 1 hour before serving. Trim the edges if you like, then cut into squares.

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