Peanut Butter Mazapan Tres Leches

1. Make cake according to the directions on the package. *For vegan, switch eggs for aquafaba (the liquid from a can of chickpeas) using a ratio of 1 egg = 3 tablespoons aquafaba.
2. Once cake is out of the oven, let cool for 40 minutes to an hour.
3. Prepare milk mixture: Add 1/3 cup peanut butter to a blender along with 1 cup water. Blend until smooth. Then, to the blender, add the 14 ounce can of sweetened condensed milk and 1 cup oat milk. Blend again for 10 seconds to combine.
4. Pierce the cooled cake with a fork various times, then pour the milk mixture over the cake in thirds, letting the cake soak in each third of the milk before adding the rest. Cover with plastic and place in the fridge for 2-3 hours or overnight, which is recommended.
5. Make the whipped cream: To a bowl, add 16 oz vegan whipping cream and beat with a hand mixer for 3 minutes. Then add 4 tablespoons peanut butter and beat again for 2 minutes. Using a mesh sifter, sift in 1/2 cup powdered sugar and beat again for 5 minutes until stiff peaks form. Add another 1/2 cup of powdered sugar for more sweetness if desired.
6. Pipe the whipped cream onto the soaked cake then top with 3-4 crumbled mazapanes and peanuts for garnish.