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Creamy Oreo Tres Leches Cake Soaked in Three Milks

A cookies-and-cream sponge baked with crushed Oreos, soaked overnight in three milks, and topped with whipped cream and Oreo crumble.
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Prep Time 30 minutes
Cook Time 30 minutes
Chill Time 6 hours
Total Time 7 hours
Servings: 12 slices/people
Calories: 395
Ingredients Equipment Method

Ingredients
  

  • Ingredients:
1 cup all-purpose flour, 1 tsp baking powder, 1/4 tsp salt
5 large eggs, separated
1 cup granulated sugar, divided
1/3 cup whole milk, 1 tsp vanilla extract
16 Oreo cookies finely crushed for batter, 6 Oreos (4 crushed rough, 2 halved) for topping
1 can (14 oz) sweetened condensed milk
1 can (12 oz) evaporated milk
1 cup whole milk + 1 tsp vanilla (for soak)
2 cups cold heavy cream, 3 tbsp powdered sugar, 1 tsp vanilla (topping)

Equipment

  • 1  9x13 inch baking dish,
  • 1 hand mixer or stand mixer
  • 2 Mixing bowls
  • 1 rubber spatula
  • 1 zip bag and rolling pin for crushing Oreos
  • 1 skewer or fork for poking holes
  • 1 sifter

Method
 

Preheat oven to 350F. Grease and flour a 9x13 inch baking dish.
    Crush 12 Oreos to fine crumbs. Sift flour, baking powder, and salt; mix in Oreo crumbs.
      Beat egg whites with half the sugar to stiff glossy peaks.
        Beat yolks with remaining sugar until pale. Add vanilla and milk. Fold in Oreo-flour mix.
          Fold egg whites into batter gently in three additions.
            Bake 28 to 30 minutes until springy and toothpick comes out clean. Cool 10 minutes.
              Poke dense holes across warm sponge. Whisk three-milk soak and pour over in 3 stages.
                Cover and refrigerate overnight minimum.
                  Whip cream with sugar and vanilla to soft peaks. Spread over chilled cake.
                    Scatter rough Oreo crumbs over cream. Press halved Oreos upright for decoration. Serve cold.