Biscoff Tres Leches Cake

Biscoff Tres Leches

Ingredients
For the cake
240g cake flour
¾ teaspoon baking powder
½ teaspoon salt
5 large eggs, at room temperature
250g granulated sugar
120ml milk, at room temperature
2 tsp vanilla extract

For the milk mixture
1 can, 385g sweetened condensed milk
1 can, 380ml evaporated milk
160ml milk
80g Biscoff spread, melted

For the whipped cream topping
500ml whipping cream
2 tablespoons icing sugar
Melted Biscoff, for topping
Crushed Biscoff biscuits, for topping

Method
For the Cake
Preheat the oven to 180C. Prepare a 32cm x 22.5cm x 7cm baking dish with baking spray and set aside.
In a large bowl, whisk together the cake flour, baking powder, and salt.
In two seperate bowls, seperate the egg yolks from the egg whites. Beat the egg whites on high speed until foamy, about 1 minute. Continue beating, and slowly pour in ¼ cup of sugar. Continue beating until stiff peaks form, about 3-4 minutes.
Add the remaining sugar to the bowl with the egg yolks and beat until pale and fluffy, about 2 minutes. Beat in the milk and vanilla extract. Add in the flour mixture and beat just until combined.
Using a spatula, fold the egg whites into the egg yolk mixture in two batches, until no white streaks remain. Pour the batter into the baking dish.
Bake for 25 to 30 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool until warm.

For the milk mixture
In a medium bowl, whisk the condensed milk, evaporated milk, milk, and Biscoff until well combined. Poke the cake all over with a skewer or fork. Slowly pour the syrup over the cake. Cover and chill for three hours.

For the whipped cream topping
In a large bowl, beat the cream and sugar on medium speed until soft peaks form. Pipe or spread over the cake. Drizzle melted Biscoff over the cream, top with biscuit crumbs, and serve chilled. Enjoy!