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Spiced Biscoff Tres Leches Cake with Creamy Soaked Layers

A warmly spiced sponge soaked in a Biscoff-infused three-milk mixture, topped with whipped cream and crushed Biscoff cookies.
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Prep Time 30 minutes
Cook Time 30 minutes
Chill Time 12 hours
Total Time 13 hours
Servings: 14 slices/people
Calories: 390
Ingredients Equipment Method

Ingredients
  

4 eggs, separated
1 cup granulated sugar
1/3 cup Biscoff spread
1 cup all-purpose flour
1 tsp baking powder, 1/4 tsp salt
1/3 cup whole milk, 1 tsp vanilla
1 cup whole milk, 1/2 cup condensed milk, 1/2 cup evaporated milk, 2 tbsp Biscoff spread (for soak)
2 cups heavy cream, 3 tbsp powdered sugar, 1 tsp vanilla (for topping)
Biscoff cookies and Biscoff drizzle for garnish

Equipment

  • 1 9x13 inch baking pan (glass or ceramic preferred)
  • 2 Two large mixing bowls
  • 1  electric hand mixer or stand mixer
  • 1 whisk
  • 1 spatula
  • 1 Saucepan (small, for warming Biscoff)

Method
 

Preheat oven to 350°F. Grease a 9x13 pan.
    Beat yolks and sugar until pale. Add Biscoff, milk, vanilla.
      Fold in sifted flour, baking powder, and salt.
        Whip whites to stiff peaks and fold into batter.
          Bake 28 to 30 minutes. Cool 10 minutes.
            Poke holes, pour Biscoff milk soak over warm cake. Chill overnight.
              Whip cream to firm peaks, spread over cake.
                Drizzle warm Biscoff and scatter crushed cookies on top. Serve cold.