Description
A delightful dessert that fuses the classic tres leches cake with the rich flavor of Biscoff cookies, creating a moist and airy cake topped with a luxurious milky soak.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup sweetened condensed milk
- 1 cup evaporated milk
- 1 cup heavy cream
- 1 cup Biscoff cookie crumbs
- Whipped cream for frosting (optional)
- Crushed Biscoff cookies for garnish
Instructions
- Preheat your oven to 350°F (175°C).
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- Cream the room-temperature butter and sugar until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, beating well after each addition, then add the vanilla extract.
- Gradually add the dry mixture to the wet mixture, mixing gently until just combined.
- Pour the batter into a greased 9×13 baking dish and bake for 25-30 minutes, or until a toothpick comes out clean.
- While the cake bakes, whisk together the sweetened condensed milk, evaporated milk, heavy cream, and Biscoff cookie crumbs until smooth.
- Once the cake has cooled, poke holes all over the surface and slowly pour the Biscoff soak over it. Cover and refrigerate for at least 2 hours.
- When ready to serve, top with whipped cream and crushed Biscoff cookies.
Notes
Let the cake soak for as long as possible for maximum moisture and flavor. Store leftovers in an airtight container in the fridge for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Latin American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 100mg