A unique twist to the Tres Leches. The taste of the Biscoff cookies is so perfect with the addition of the milk blend!

Ingredients

Biscoff Cake

• 2 Cups +2 Tbsp All Purpose Flour
• 1 1/2 Cups Sugar
• 2 Tsp Baking Powder
• 3/4 Tsp Salt
• 12 Tbsp Unsalted Butter
• 1 Cup Milk
• 2 Large Eggs
• 1 Egg White
• 1 Tbsp Vanilla
• 2 Tbsp Biscoff Cookie Butter
• 12 Biscoff Cookies

Milk Blend

• 2 14oz Can Condensed Milk
• 3 Cups Milk
• 2 Cups Evaporated Milk
• 1 Tsp Vanilla

Biscoff Whipped Cream

• 1 1/2 Cups Heavy Whipping Cream
• 3 Tbsp Sugar
• 1 1/2 TSp Vanilla
• 1/4 Cup Biscoff Cookie Butter

Instructions

Biscoff Cake

1. Preheat Oven to 350F and grease a 13×9 pan.
2. In a stand mixer with a paddle attachment beat your butter, Biscoff cookie butter and sugar for 5 mins until smooth.
3. Scrape down the sides and bottom of your bowl as needed.
4. Add your eggs one by one allowing each egg to incorporate before adding the next one.
5. Scrape the sides and bottom of the bowl and do one final beat to make sure the eggs and butter are incorporated well about 2-3 mins.
6. In a separate bowl sift your flour, baking powder and salt.
7. With your mixer on med add in a 5 step addition the dry ingredients and milk to the batter starting with the flour and ending with flour.
8. Dry ingredients, milk, dry ingredients, milk and dry ingredients.
9. Scrape the sides and bottom of your bowl and give a final beat until incorporated well but do not over mix.
10. Give your Biscoff cookies a good crush.
11. We don’t want big pieces.
12. Add your crushed cookies to the batter giving it a gentle stir do not over mix.
13. Bake for 25-35 mins or until a toothpick comes out clean it will be a beautiful light color.
14. Allow cake to cool.

Ingredients

Cake

• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 6 large eggs, separated
• 1 cup granulated sugar, separated
• 1/2 cup whole milk
• 2 teaspoons vanilla extract
• 1/4 teaspoon ground cinnamon

Milk Mixture

• 1 (12-oz.) can evaporated milk
• 1 (14-oz.) can sweetened condensed milk
• 1 cup whole milk
• 1/2 teaspoon vanilla extract (optional)
• 1/4 teaspoon ground cinnamon (optional)

Topping

• 2 cups heavy cream
• 1/4 cup granulated sugar
• 1 teaspoon vanilla extract

Directions

1. Preheat oven to 350°F. Coat a 9- x 13-inch baking pan with cooking spray.
2. In a medium bowl, combine flour, baking powder, cinnamon, and salt. Set aside.
3. In a large liquid measuring cup, combine milk and vanilla extract. Set aside.
4. In two bowls, separate the egg yolks and the egg whites. Set egg yolks aside.
5. Using a whisk attachment on a stand mixer or hand mixer, whip egg whites and 1/4 cup granulated sugar to medium peaks (about 5 minutes). Chill in the refrigerator until needed.
6. Combine egg yolks and remaining 3/4 cup of granulated sugar, and, using a paddle attachment, beat the egg yolks and sugar until pale yellow and airy in texture (about 3 minutes).
7. Alternate adding dry ingredients and wet ingredients to the egg yolk mixture, being sure to scrape down the side of the bowls as you’re mixing to incorporate completely.
8. Once the batter is well mixed, fold in the whipped egg whites gently until the batter combines completely.
9. Pour batter into prepared 9- x 13-inch pan, and cook for about 25 minutes or until top is golden, and a tester comes out clean.
10. Remove caked from oven, and allow to cool for at least 30 minutes. Once the cake has cooled, use a fork to poke holes over the surface of the entire cake.
11. Using a liquid measuring cup, combine the evaporated milk, sweetened condensed milk, and whole milk (as well as vanilla extract and cinnamon, if using the optional additions). Pour the mixture over the entire cake slowly.
12. Cover the baking dish with plastic wrap, and let cake soak for at least 2 hours (or overnight) in the refrigerator. The longer this mixture sits, the more milk the cake will absorb.
13. In a large bowl, combine heavy whipping cream, granulated sugar, and vanilla extract, and whip until medium peaks form.
14. Cover the top of the cake with whipped cream, and spread lightly with a spatula.
15. Cut into 12 squares and serve.