Oreo S'mores Tres Leches

Oreo S'mores Tres Leches

Melissa Garcia
PREP TIME: 90 MIN BAKE TIME: 25 MIN TOTAL TIME: 115 MIN
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Oreo dessert that is worth raving about!

Ingredients

Sponge Cakes

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

Milk Blend

  • 1 1/3 Cups Whole Milk
  • 1 Cup Evaporated Milk
  • 1-14oz Can Condensed Milk
  • 1/2 Tsp Vanilla Extract
  • 1/8 Tsp Cinnamon

    • Meringue

  • 6 Tbsp Liquid Egg Whites or 3 Large Egg Whites
  • 3/4 Cup Granulated Sugar
  • 1 Tsp Cream of Tartar
  • 1/2 Tsp Vanilla Extract

    • Ganache

  • 1/3 Cup Semisweet Chocolate
  • 1/3 Cup Milk Chocolate Chip
  • 1/3 Cup Heavy Whipping Cream

    • Extras

  • Piping Bag
  • 1M Tip

    • Instructions

      Preheat oven to 350F and prepare 5- 4" round baking 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. In a bowl beat eggs and sugar on high speed for 5-7 minutes until it has doubled in volume.
    4. Fold the flour mixture 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. Add the chopped oreos and mix until combined.(Do not over mix)
    7. Fill the prepared baking dishes 2/3 of the way.
    8. Bake for 20-30 minutes or until a toothpick inserted in the center comes out clean.
    9. Allow the cakes to cool completely.
    10. Once the cakes have cooled remove them from the pans and place plastic wrap in the pan enough to cover the top after soaking.
    11. Cut the longer flat part of the cake place the cakes back in the pan and with a fork poke holes over the top.
    12. Place the cake back in the pan and poke holes all around the top of the cake.
    13. Prepare the milk blend by adding all the milks and cinnamon and mixing until combined.
    14. Soak the cake in two to three additions allowing the cake to soak in the milk each time.
    15. 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.
    16. Once the cakes set make the meringue by bringing a sauce pan filled about 1/3 of the way to a simmer over med heat.
    17. On a heat safe bowl add the liquid egg whites or egg whites and sugar and whisk until the sugar has melted.
    18. Carefully transfer the egg whites to a stand mixer with a whisk attachment whisking on High Speed.
    19. Once the egg whites begin to thicken and turn to an opaque white color add the cream of tartar and vanilla and continue whisking until you have stiff peaks.
    20. Remove the little cakes from the cups into a plate.
    21. Using a piping bag with a 1M tip pipe swirls around the top of the cake.
    22. Carefully torch the meringue.
    23. Optional- Make the ganache by adding the chocolate chips and heavy whipping cream to a heat safe bowl.
    24. Heat in 2-3 20 second inytervals mixing in between until it is well combined and melted.
    25. When enjoying the cake add the ganache for the ultimate smores experience.
    26. Enjoy!
    27. Cakes can be stored in the fridge for up to 5 days.
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