Biscoff Tres Leches Cake
Biscoff Tres Leches Cake
Ingredients
For the Cake
- 4 eggs, separated into yolks and whites
- 1/2 cup granulated sugar
- 2 tablespoons unsalted butter, melted and cooled
- 1 cup all-purpose flour, spooned and leveled
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
For the Milk Mixture
- 3/4 cup evaporated milk
- 1 can condensed milk, 14 ounce
- 1 cup milk, or 1 1/4 cups
- 2 tablespoons Biscoff spread, to 3 tablespoons
- 1/2 teaspoon cinnamon
- 1/2 teaspoon vanilla extract
For the Whipped Cream Topping
- 1 1/2 cups heavy cream
- 2 tablespoons Biscoff spread, to 3 tablespoons
- 2 tablespoons powdered sugar, to 3 tablespoons
- as needed Biscoff cookies, crushed, for garnish
- as needed Biscoff spread, for garnish
Instructions
- 1
Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch rectangular baking pan.
⏱️ 5 min•🌡️ 350
- 2
Carefully separate the 4 eggs, placing the egg whites in a large, clean mixing bowl and the egg yolks in a separate medium bowl.
⏱️ 2 min
- 3
Using a hand mixer or stand mixer with the whisk attachment, whip the egg whites on medium-high speed until they become foamy and white, reaching soft peaks.
⏱️ 3 min
- 4
While continuing to mix, gradually add the 1/2 cup granulated sugar to the whipped egg whites, a tablespoon at a time, until fully incorporated and the mixture is glossy and forms stiff peaks.
⏱️ 5 min
- 5
In the bowl with the egg yolks, add the 2 tablespoons of melted and cooled unsalted butter and 1 teaspoon of vanilla extract. Whisk these ingredients together until well combined and slightly pale.
⏱️ 3 min
- 6
Gently pour the whipped egg whites into the egg yolk mixture. Using a spatula, carefully fold the egg whites into the yolks until just combined, being careful not to deflate the whites.
⏱️ 3 min
- 7
In a separate bowl, whisk together the 1 cup all-purpose flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1 teaspoon cinnamon. Sift this dry mixture over the egg mixture.
⏱️ 2 min
- 8
Gently fold the dry ingredients into the wet mixture with the spatula until just incorporated and no streaks of flour remain. Be careful not to overmix.
⏱️ 3 min
- 9
Pour the cake batter into the prepared rectangular baking pan and spread evenly.
⏱️ 1 min
- 10
Bake in the preheated oven for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean. The cake should be lightly golden brown.
⏱️ 30 min•🌡️ 350
- 11
While the cake is baking, prepare the milk mixture. In a separate bowl, combine the 1 (14 ounce) can of condensed milk, 3/4 cup evaporated milk, and 1 to 1 1/4 cups regular milk.
⏱️ 2 min
- 12
Add 1/2 teaspoon cinnamon, 1/2 teaspoon vanilla extract, and 2 to 3 tablespoons Biscoff spread to the milk mixture. Whisk all ingredients together until well combined and the Biscoff spread is fully dissolved.
⏱️ 3 min
- 13
Once the cake is baked, remove it from the oven and let it cool in the pan for 10-15 minutes. While still warm, use a fork or skewer to generously poke holes all over the surface of the cake.
⏱️ 15 min
- 14
Slowly and evenly ladle the prepared milk mixture over the poked cake, allowing it to soak into the cake. Ensure all areas are saturated. Cover the cake and refrigerate for at least 2 hours, or preferably overnight, to allow it to fully absorb the milk mixture.
⏱️ 120 min
- 15
Just before serving, prepare the whipped cream topping. In a separate large bowl, combine the 1 1/2 cups heavy cream, 2 to 3 tablespoons Biscoff spread, and 2 to 3 tablespoons powdered sugar.
⏱️ 2 min
- 16
Whip the mixture with a hand mixer or stand mixer until it is light, fluffy, and holds soft peaks.
⏱️ 3 min
- 17
Spread the Biscoff whipped cream topping evenly over the soaked cake. Garnish with crushed Biscoff cookies and a drizzle of melted Biscoff spread.
⏱️ 3 min
- 18
Cut the Biscoff tres leches cake into squares and serve immediately. Store any leftovers in the refrigerator.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Biscoff Tres Leches Cake
For the Cake
- 4 eggs, separated into yolks and whites
- 1/2 cup granulated sugar
- 2 tablespoons unsalted butter, melted and cooled
- 1 cup all-purpose flour, spooned and leveled
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
For the Milk Mixture
- 3/4 cup evaporated milk
- 1 can condensed milk, 14 ounce
- 1 cup milk, or 1 1/4 cups
- 2 tablespoons Biscoff spread, to 3 tablespoons
- 1/2 teaspoon cinnamon
- 1/2 teaspoon vanilla extract
For the Whipped Cream Topping
- 1 1/2 cups heavy cream
- 2 tablespoons Biscoff spread, to 3 tablespoons
- 2 tablespoons powdered sugar, to 3 tablespoons
- as needed Biscoff cookies, crushed, for garnish
- as needed Biscoff spread, for garnish
Instructions
- 1
Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch rectangular baking pan.
⏱️ 5 min•🌡️ 350 - 2
Carefully separate the 4 eggs, placing the egg whites in a large, clean mixing bowl and the egg yolks in a separate medium bowl.
⏱️ 2 min - 3
Using a hand mixer or stand mixer with the whisk attachment, whip the egg whites on medium-high speed until they become foamy and white, reaching soft peaks.
⏱️ 3 min - 4
While continuing to mix, gradually add the 1/2 cup granulated sugar to the whipped egg whites, a tablespoon at a time, until fully incorporated and the mixture is glossy and forms stiff peaks.
⏱️ 5 min - 5
In the bowl with the egg yolks, add the 2 tablespoons of melted and cooled unsalted butter and 1 teaspoon of vanilla extract. Whisk these ingredients together until well combined and slightly pale.
⏱️ 3 min - 6
Gently pour the whipped egg whites into the egg yolk mixture. Using a spatula, carefully fold the egg whites into the yolks until just combined, being careful not to deflate the whites.
⏱️ 3 min - 7
In a separate bowl, whisk together the 1 cup all-purpose flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1 teaspoon cinnamon. Sift this dry mixture over the egg mixture.
⏱️ 2 min - 8
Gently fold the dry ingredients into the wet mixture with the spatula until just incorporated and no streaks of flour remain. Be careful not to overmix.
⏱️ 3 min - 9
Pour the cake batter into the prepared rectangular baking pan and spread evenly.
⏱️ 1 min - 10
Bake in the preheated oven for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean. The cake should be lightly golden brown.
⏱️ 30 min•🌡️ 350 - 11
While the cake is baking, prepare the milk mixture. In a separate bowl, combine the 1 (14 ounce) can of condensed milk, 3/4 cup evaporated milk, and 1 to 1 1/4 cups regular milk.
⏱️ 2 min - 12
Add 1/2 teaspoon cinnamon, 1/2 teaspoon vanilla extract, and 2 to 3 tablespoons Biscoff spread to the milk mixture. Whisk all ingredients together until well combined and the Biscoff spread is fully dissolved.
⏱️ 3 min - 13
Once the cake is baked, remove it from the oven and let it cool in the pan for 10-15 minutes. While still warm, use a fork or skewer to generously poke holes all over the surface of the cake.
⏱️ 15 min - 14
Slowly and evenly ladle the prepared milk mixture over the poked cake, allowing it to soak into the cake. Ensure all areas are saturated. Cover the cake and refrigerate for at least 2 hours, or preferably overnight, to allow it to fully absorb the milk mixture.
⏱️ 120 min - 15
Just before serving, prepare the whipped cream topping. In a separate large bowl, combine the 1 1/2 cups heavy cream, 2 to 3 tablespoons Biscoff spread, and 2 to 3 tablespoons powdered sugar.
⏱️ 2 min - 16
Whip the mixture with a hand mixer or stand mixer until it is light, fluffy, and holds soft peaks.
⏱️ 3 min - 17
Spread the Biscoff whipped cream topping evenly over the soaked cake. Garnish with crushed Biscoff cookies and a drizzle of melted Biscoff spread.
⏱️ 3 min - 18
Cut the Biscoff tres leches cake into squares and serve immediately. Store any leftovers in the refrigerator.
⏱️ 1 min