Biscoff Tres Leches Cake
User Reviews
5
15 reviews
Excellent
Biscoff Tres Leches Cake
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Biscoff Tres Leches Cake is a moist sponge cake soaked in a mixture of condensed milk, evaporated milk, heavy cream, and melted Biscoff spread. The fluffy cake is infused with warming cinnamon and topped with a Biscoff-flavored whipped cream and cookie crumbs, enhancing its caramelized, spiced profile. Careful folding of meringue into the batter ensures an airy texture.
Description
This Biscoff Tres Leches Cake begins with a light sponge made from separated eggs whisked into meringue and a yolk batter containing sugar, vanilla, flour, baking powder, salt, cinnamon, and milk. The meringue is folded gently into the yolk mixture to preserve airiness, resulting in a delicate crumb similar to angel food cake.
Once baked, the cake is soaked with a milky mixture made of sweetened condensed milk, evaporated milk, heavy cream, and melted Biscoff cookie spread, imparting sweet caramel and spice notes. The topping combines whipped cream with powdered sugar, vanilla, and Biscoff spread for a smooth, creamy finish. This is garnished with additional Biscoff cookie crumbs for texture.
The cake is ungreased in the pan to maintain a light crumb and is sometimes inverted to maximize soaking. Melting Biscoff can be done gently on the stovetop or in short microwave bursts. The combination of milky soaking and Biscoff flavoring gives the cake a unique twist on the traditional tres leches, blending soft texture and cinnamon-spiced caramel notes.
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Ingredients
Ingredients for the Cake
- 5 egg ideally at room temperature, divided into yolks and whites, large
- 1 cup granulated sugar or caster sugar, divided into ¼ cup for the egg whites and ¾ cup for egg yolks, superfine
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour or plain flour
- 1½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ⅓ cup milk or whole milk, full fat
Ingredients for the Milk Mixture
- 14 oz sweetened condensed milk
- 12 oz evaporated milk
- ¼ cup heavy cream or double cream
- 2 tablespoon Biscoff cookies smooth spread, melted
Ingredients for Biscoff Whipped Cream
- 2 cups heavy cream or double cream
- 2 tablespoon powdered sugar
- 2 tablespoon Biscoff cookies smooth spread
- ½ teaspoon vanilla extract
Ingredients for the Topping
- 1 cup Biscoff cookies smooth spread
- ¼ cup Biscoff cookie crumbs Lotus brand
Instructions
Instructions for Cake
- Preheat the oven to 350℉ (175C/155C Fan).
- Begin by separating the eggs - placing the yolks in one mixing bowl and the whites in another.
- 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.
- 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.
- Set the egg white meringue aside and turn to the egg yolks.
- 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.
- 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.
- Spoon the meringue into the egg yolk batter and fold to incorporate, again avoiding over-mixing or beating the air out.
- Spoon the batter into an un-greased baking tray and carefully spread evenly. (see note)
- 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.
- 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
- In a jug or mixing bowl, whisk together the evaporated milk, condensed milk and heavy cream.
- 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.
- 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).
- 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
- Once the cake has soaked thoroughly, it's time to assemble. Start by spreading the Biscoff spread carefully over the surface of the cake.
- 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.
- Dollop this Biscoff whipped cream over the top of the cake and spread evenly.
- Finally add the crushed Biscoff cookie crumbs.
Notes
- Do not grease the baking tray as this helps keep the cake light and airy, similar to an Angel Food Cake.
- Line the baking tray with parchment paper to ease removal of the cake, especially if you invert it for soaking.
- Melt the Biscoff spread gently either on a stovetop over medium heat or in the microwave in short bursts, stirring between intervals.
- For best soaking, invert the cake and soak the bottom side, placing it back in the pan or another suitable container.
Nutrition Information
Show Details
Calories
591kcal
(30%)
Carbohydrates
63g
(21%)
Protein
11g
(22%)
Fat
33g
(51%)
Saturated Fat
17g
(85%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
6g
(30%)
Trans Fat
0.01g
(1%)
Cholesterol
139mg
(46%)
Sodium
275mg
(11%)
Potassium
303mg
(6%)
Fiber
0.4g
(2%)
Sugar
49g
(98%)
Vitamin A
923IU
(18%)
Vitamin C
2mg
(2%)
Calcium
250mg
(25%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12slices
Amount Per Serving
Calories 591 kcal
% Daily Value*
| Calories | 591kcal | 30% |
| Carbohydrates | 63g | 21% |
| Protein | 11g | 22% |
| Fat | 33g | 51% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 139mg | 46% |
| Sodium | 275mg | 11% |
| Potassium | 303mg | 6% |
| Fiber | 0.4g | 2% |
| Sugar | 49g | 98% |
| Vitamin A | 923IU | 18% |
| Vitamin C | 2mg | 2% |
| Calcium | 250mg | 25% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
15 reviews
Excellent
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