March 30, 2026

Biscoff Tres Leches Cake (Sponge Cake)

Serves:

Cooking Time:

< 60 min

Ingredients:

Cake:
5 large eggs, separated
190 g brown sugar
5 ml vanilla essence
75 g Biscoff spread
80 ml milk
114 g cake flour
salt, a pinch
2.5 ml cinnamon
7.5 ml baking powder

Sauce:
100 g Biscoff spread, melted & cooled
60 ml cream
380 g evaporated milk
385 g condensed milk

Topping:
250 g LANCEWOOD® Mascarpone
60 ml cream
5 ml vanilla essence
30 ml icing sugar
4 Biscoff 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.