Biscoff Tres Leches Cake (Sponge Cake)
Ingredients:
Cake:
5large eggs
separated
190g brown sugar
5ml vanilla essence
75g Biscoff spread
80ml milk
114g cake flour
salt
a pinch
2.5ml cinnamon
7.5ml baking powder
Sauce:
100g Biscoff spread
melted & cooled
60ml cream
380g evaporated milk
385g condensed milk
Topping:
250g LANCEWOOD® Mascarpone
60ml cream
5ml vanilla essence
30ml icing sugar
4Biscoff biscuits
Method
Cake:- Preheat the oven to 170°C. Grease and line a 20 x 30 cm baking tin with baking paper.
- In a bowl, beat the egg yolks with 3/4 of the brown sugar until the mixture is pale and thick. Add the vanilla essence, Biscoff spread and milk and mix well.
- In a separate bowl, sift the flour, salt, cinnamon and baking powder together and then gently fold into the egg mixture.
- Beat the egg whites until soft peaks form. Using a hand mixer, gradually add in the remaining brown sugar and beat until egg whites are stiff but not dry. Gently fold into the mixture.
- Pour into the prepared tin and spread evenly. Bake for 30 – 35 minutes or until a toothpick comes out clean. Allow to cool in the tin for 10 minutes, then transfer to a cooling rack to cool completely.
Sauce:- In a bowl, combine the melted Biscoff spread and cream until smooth. Gradually mix in the condensed milk and evaporated milk until combined.
- When the cake has cooled, place it back into the baking tin with the bottom side facing up. Pierce the surface with a fork several times. Slowly drizzle about half of the sauce mixture over.
- Refrigerate for at least 4 hours. Then, pour over most of the remaining milk mixture and leave to soak for a further 2 hours.
To finish:- Whisk the mascarpone, cream, vanilla essence and sugar together until stiff peaks form. Spread the mascarpone cream over the cake and allow to chill in the refrigerator until ready to serve.
- Crumble the Biscoff cookies over as garnish and serve with the leftover sauce mixture.
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