Biscoff tres leches 🤎
Cake:
- 4 eggs, separated
- 125g granulated sugar
- 10ml vanilla
- 125g all purpose flour
- 2 tbsp baking powder
1. Separate 4 eggs
2. In a bowl, whisk half of the sugar with the egg yolks and vanilla. Set aside
3. In a bowl and using a hand mixer fitted with a whisk attachment, whip the egg whites until foamy then slowly start adding the rest of the sugar while mixing on high until stiff peaks
4. Add the meringue to the egg yolk mixture. Fold until combined
5. In a bowl, whisk together the flour and baking powder. Add the dry ingredients to the wet and fold gently until combined
6. Pour the mixture into an 8x8 dish
7. Bake in a preheated oven at 350F for 25-30 mins
8. Allow to cool
Milk mixture:
- 400ml whole milk
- 150ml evaporated milk
- 150g condensed milk
- 125g melted Biscoff
1. Combine all of the ingredients above
2. Use a fork to poke holes all over the cake. Don’t poke all the way to the bottom
3. Loosen the sides of the cake using a knife and make sure it’s not touching the pan to allow the milk to soak through
4. Slowly start adding the milk mixture in 1 cup additions. Allow it to absorb after each addition
5. Cover with plastic film and refrigerate for 8 hours. Preferably overnight
For the topping:
- 250ml cold heavy whipping cream
- 30g granulated sugar
- 10ml vanilla
- Biscoff spread
- Biscoff cookies
1. Whip the cold heavy cream, vanilla and sugar until stiff peaks
2. Add it to the cake
3. Decorate with Biscoff spread and cookies
Making a Biscoff Tres Leches cake at home is a rewarding experience that combines the rich flavors of traditional tres leches with the unique caramelized taste of Biscoff spread. The key to a perfect tres leches cake lies in the milk mixture soaking through the cake, which ensures a moist and tender crumb. When preparing the milk mixture with whole milk, evaporated milk, condensed milk, and melted Biscoff, it's important to add it gradually to allow the cake to absorb the liquids fully without becoming soggy. I found that using an 8x8 inch baking dish creates the ideal thickness for the cake to hold the liquid without collapsing. Whipping the egg whites to stiff peaks and folding carefully into the batter is crucial for achieving the cake's light, airy texture. The baking temperature at 350°F (175°C) coupled with 25-30 minutes baking time is just right to create a golden top while keeping the inside soft. After baking, letting the cake cool and then refrigerating it for at least 8 hours, preferably overnight, allows the flavors to meld beautifully. The whipped cream topping, sweetened lightly with sugar and flavored with vanilla, complements the Biscoff spread and crumbled Biscoff cookies garnish, adding both texture and a delightful crunch. In my experience, the cream adds a refreshing contrast to the dense, flavorful milk-soaked cake. For those who love experimenting, the Biscoff spread can be gently warmed before drizzling on top to enhance its spreadability and aroma. This Biscoff tres leches recipe is great for celebrations or a cozy dessert after a meal. It offers a perfect blend of velvety sweetness and spice notes from the Biscoff, making it stand out from traditional tres leches versions. Whether you're baking for family or friends, this cake is sure to impress and satisfy any sweet tooth.
