Biscoff Tres Leches

Cake:

240g cake flour

¾ tsp baking powder

½ tsp salt

5 large eggs, at room temperature

250g granulated sugar

120ml milk, at room temperature

2 tsp vanilla extract

Milk mixture:

1 can, 385g, sweetened condensed milk

1 can, 380ml, evaporated milk

160ml milk

80g Biscoff spread, melted

Whipped cream topping:

500ml whipping cream

2 tbs icing sugar

melted Biscoff, for topping

crushed Biscoff biscuits, for topping

Method

Cake: preheat the oven to 180ºC. Prepare a 32cm x 22.5cm x 7cm baking dish with baking spray and set aside. In a large bowl, whisk together the cake flour, baking powder, and salt. In two separate bowls, separate the egg yolks from the egg whites.

Beat the egg whites on high speed until foamy, about 1 minute. Continue beating, and slowly pour in ¼ cup of sugar. Continue beating until stiff peaks form, about 3 to 4 minutes. Add the remaining sugar to the bowl with the egg yolks, and beat until pale and fluffy, about 2 minutes. Beat in the milk and vanilla extract.

Add in the flour mixture and beat just until combined. Using a spatula, fold the egg whites into the egg yolk mixture in two batches, until no white streaks remain. Pour the batter into the baking dish. Bake for 25 to 30 minutes or until a toothpick inserted into the centre comes out clean. Let the cake cool until warm.

Milk mixture: in a medium bowl, whisk the condensed milk, evaporated milk, milk, and Biscoff until well combined. Poke the cake all over with a skewer or fork. Slowly pour the syrup over the cake. Cover and chill for three hours.

Whipped cream topping: in a large bowl, beat the cream and sugar on medium speed until soft peaks form. Pipe or spread over the cake. Drizzle melted Biscoff over the cream, top with biscuit crumbs, and serve chilled.

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