Biscoff Tres Leches Cake

Instructions for Cake

1. Preheat the oven to 350℉ (175C/155C Fan).
2. Begin by separating the eggs - placing the yolks in one mixing bowl and the whites in another.
3. Using a handheld electric beater or a stand mixer fitted with a whisk attachment, beat the egg whites until thick and foamy soft peaks form.
4. Add a quarter of the sugar (¼ cup) about a spoonful at a time while continuing to beat. After you've finished adding this, continue beating on high until glossy stiff peaks form.
5. Set the egg white meringue aside and turn to the egg yolks.
6. Add the remaining sugar to the yolks along with the vanilla. Beat (using the same beaters - no need to clean between uses here) until lightened, about 2 minutes.
7. Sift the flour, baking powder, salt and ground cinnamon into the egg yolk mixture and add the milk. Use a spatula to stir until you have a smooth batter, taking care to avoid overmixing.
8. Spoon the meringue into the egg yolk batter and fold to incorporate, again avoiding over-mixing or beating the air out.
9. Spoon the batter into an un-greased baking tray and carefully spread evenly. (see note)
10. Bake in the centre of your preheated oven for about 40 minutes, checking for the top to be risen and golden. When ready, test for doneness. The cake should spring back to a light touch on the surface.
11. Once baked, remove the cake from the oven and run a knife or skewer around the edge to loosen the cake from the sides. Allow to cool completely.

Instructions for Soaking

1. In a jug or mixing bowl, whisk together the evaporated milk, condensed milk and heavy cream.
2. Meanwhile, heat your smooth Biscoff spread until runny (see note). Allow this to cool slightly so that it is runny but not hot and then slowly pour into your milk mixture while continuing to whisk so that this combines as smoothly as possible.
3. When your cake has cooled, poke it all over with a toothpick or fork to make plenty of holes for it to soak up the milk (see note).
4. Pour about half of the milk mixture over the surface and leave to soak in the refrigerator for at least 4 hours, checking occasionally to see how the soaking is progressing. Top up with more milk mixture - this cake normally soaks in about ¾ of the liquid, the remaining can be served on the side.

Instructions for Topping

1. Once the cake has soaked thoroughly, it's time to assemble. Start by spreading the Biscoff spread carefully over the surface of the cake.
2. In a large mixing bowl, beat together the powdered sugar, heavy cream, Biscoff and vanilla until the beaters are leaving tracks and you are approaching stiff peaks.
3. Dollop this Biscoff whipped cream over the top of the cake and spread evenly.
4. Finally add the crushed Biscoff cookie crumbs.