Biscoff Tres Leches
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Ingredients:
4 eggs, w/ yolk and egg whites separated
1/2 cup of granulated sugar
1 cup of all-purpose flour, spooned and leveled
1 tbsp + 1 tsp of baking powder
1 1/4 tsp baking soda
1 tsp of vanilla extract
Milk mixture:
3/4 cup of evaporated milk
1 (14oz) can of condensed milk
1 cup of milk (or 1 1/4 cup)
2-3 tbsps Biscoff spread
For whipped cream topping:
1 cup of heavy cream
1 1/2 tbsp Biscoff spread
2-3 tbsps of powdered sugar
Crushed Biscoff cookies, for garnish
Biscoff Spread, for garnish
Directions:
Preheat oven to 350 F and grease/butter a pan then set aside.
Separate the egg yolks from the egg whites.
In a bowl, beat the egg whites until fluffy with soft peaks.
Slowly add the sugar to the egg whites until combined then add in 1 yolk at a time until it looks like a pale yellow.
Add in the vanilla extract and mix.
In a separate bowl, combine the dry ingredients: flour, baking powder, and baking soda.
Then slowly add the dry ingredients to the wet ingredients while continuously beating it. The end batter should be very fluffy. Do NOT overmix.
Pour the batter into prepared pan and bake for about 20-25 minutes, or until a toothpick comes out clean.
While the cake is baking, prepare the milk mixture. Combine the evaporated milk, condensed milk, milk, and biscoff spread until combined.
Remove cake from oven once finished baking then immediately poke holes throughout the cake with a fork or toothpick. Do not poke all the way through the bottom.
Pour the milk mixture over the entire cake.
Cover the cake and chill in the refrigerator for at least 4 hours to overnight. I let mine soak overnight.
After the cake has chilled and soaked in the milks, prepare the whipped cream. Add the heavy cream and biscoff spread to a large mixing bowl. Mix on medium speed until cream starts to thicken, then add in the powdered sugar. Continue mixing on medium to high speed until soft peaks form.
Spoon the whipped cream onto the cake, spread with a spatula or butter knife.
Optional: drizzle biscoff spread and sprinkle crushed biscoff cookies on top of the cake
