Biscoff Tres Leches Cake

 Tres leches cake, which translates to cake with 3 milks is a Latin American staple and when done right is so darn tasty. It’s one of the only times when soggy is encouraged because you want this thing soaked, I mean saturated. Traditional tres leches is a sponge cake with a simple soak made of evaporated milk, sweet condensed milk and whole milk, but because Biscoff is life, I add a little of the cookie butter spread to my milk mixture and to the whipped cream topping. You may never be able to have it plain again after this! Funny story, when I took my first wack at the recipe I forgot to beat and fold in my egg whites and the cake was so rubbery it didn’t just didn’t absorb the milk. I poured it on top and left it for 30 minutes and when I returned I found my cake floating on top of the milk, like no lies she was bobbing, it was hilarious…so dont forget to fold in the whites!

Ingredients-

Cake-

• 1 ½ cups all-purpose flour

• 1 teaspoon baking powder

• 1/2 teaspoon salt 

• 1/4 teaspoon cinnamon

• 6 tablespoons of unsalted butter 

• 3 Tablespoons of vegetable oil 

• 1 ¼ cups white sugar (dvided into two ¾ cups)

• 5 eggs, separated ( you will use the yolks and whites separately)

• 1 teaspoon vanilla extract

• 1/4 teaspoon cinnamon 

• 1/8 teaspoon nutmeg 

Soak-

• 2 cups whole milk

• 1 (14 ounce) can sweetened condensed milk

• 1 (12 fluid ounce) can evaporated milk

• 1/3 cup Biscoff, melted in the microwave for 15-30 seconds

• 1 teaspoon vanilla bean paste (or pure vanilla extract)

• Pinch of salt

Whipped topping-

• 1 ½ cups heavy whipping cream
  1/2 cup white sugar

• 2 tablespoons Biscoff spread

• 1/2 teaspoon pure vanilla extract 

• Pinch cinnamon and nutmeg

Garnish- Crumble Biscoff crumbs top of whipped cream topping

Steps-

Make the cake- 

1. Preheat the oven to 350F. Grease and lightly flour a 9x13 inch baking pan, set aside. 

2. Stir together the flour, baking powder, salt and ¼ teaspoon cinnamon, set aside.

3. In the bowl of a stand mixer fitted with a paddle attachment or using electric hand beaters, beat together the butter, 3/4 cup sugar, vegetable oil and vanilla until light and fluffy, about 3 minutes. Add in the egg yolks and beat just until combined. 

4. Gradually beat in the flour mixture just until combined. 

5. In a separate bowl, beat the egg whites and gradually stream in the remaining ¾ cup of sugar until stiff peaks form then fold them gently into the batter. 

Spread the batter into your prepared pan and bake just until set, about 30 minutes. (use a toothpick to check the center)

1. Allow the cake to cool while you prepare the soak. (KEEP THE CAKE IN THE PAN ALWAYS)

For the soak, whisk together all the ingredients. Once your cake has cooled, poke holes all over the top of the cake (going all the way down to the bottom) using a skewer or toothpick. 

1. Pour the soak all over the top of the cake, Cover with plastic wrap and put in the fridge for a few hours or overnight so it can really absorb. 

2. When the cake has soaked, make the topping. Using electric hand beaters or a stand mixer with a whisk, whisk together the heavy cream, sugar, Biscoff spread, vanilla and pinch of nutmeg and cinnamon until stiff peaks form. Spread this whipped topping all over the top of the soaked cake. Sprinkle Biscoff cookie crumbs all over the top if you’d like then enjoy!