Peanut Butter Recipe | Tres Leches



For the cake

125g Wheat Flour

2 teaspoons Baking powder

1/4 teaspoon salt

1/3 + 1 tbsp 100g Natural Peanut Butter

150g Sugar

4 eggs, separated

1 teaspoon vanilla extract

80ml Milk

For the milk mixture

200g sweetened condensed milk

180ml Condensed Milk

80ml Whole milk

For frost

300ml Whipped cream

4 tablespoons powdered sugar

2-3 tablespoons peanut butter

1 teaspoon vanilla extract

1. Baking: Preheat oven to 340°F (170°C), line a 9×13” (cm) pan with parchment, lightly grease and set aside.

2. Place 1/2 cup (100g) of sugar and egg yolks in a large bowl. Beat until the mixture is light in color and has doubled in volume. Add peanut butter and beat until combined. Add milk, vanilla extract and mix until combined.

3. Sift 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 frothy, gradually add 1/4 cup sugar (50g) and beat until stiff peaks form.

5. Put 1/3 of the egg whites in the flour bowl, then pour the flour into the egg white bowl and mix gently. Pour into the prepared pan.

6. Bake for about 25 minutes, or until a toothpick comes out clean in the center of the cake. Remove the cake from the pan and let cool on a wire rack. While the cake cools, make tres leches syrup.

7. Make syrup: put 3 types of milk in a bowl, beat until combined.

8. Place the cake back into the pan, poke/punch a hole in the top with a fork or toothpick. Slowly pour tres leches syrup over the top of the cake to let it infuse while you go. Set cake aside for at least 1 hour, or overnight.

9. Make the frosting: place the peanut butter, sugar, and vanilla extract in a large bowl. Beat until you win. Add heavy cream and beat until stiff peaks. Remove the cake from the mold and spread the cream over the cake.

10. Refrigerate at least an hour before serving.

11. Cut the border (optional), then cut into squares. Serve!