Go Back
–+ servings
Close up image of a slice of Biscoff Tres Leches cake on a small blue and white plate. The slice of cake has whipped cream and cookie crumbs on top and a small fork is skewering a bite full.

Biscoff Tres Leches Cake

Liz Mincin
Indulgent and moist Biscoff Tres Leches Cake is a super light meringue cake soaked with a rich mixture of three milks and Biscoff cookie butter spread. Topped with more Biscoff and an easy Biscoff whipped cream.
5 from 5 votes
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Soaking and Chilling 4 hours
Course Dessert
Cuisine American, Mexican
Servings 12 slices
Calories 591 kcal

Equipment

  • 9" x 13 " rectangular baking tray deep sided

Ingredients
 
 

Ingredients for the Cake

  • 5 large eggs ideally at room temperature, divided into yolks and whites
  • 1 cup superfine granulated sugar or caster sugar, divided into ¼ cup for the egg whites and ¾ cup for egg yolks
  • 1 teaspoon vanilla extract
  • 1 cup all purpose flour or plain flour
  • 1½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ⅓ cup full fat milk or whole milk

Ingredients for the Milk Mixture

  • 14 oz sweetened condensed milk
  • 12 oz evaporated milk
  • ¼ cup heavy cream or double cream
  • 2 tablespoon Biscoff smooth spread, melted

Ingredients for Biscoff Whipped Cream

  • 2 cups heavy cream or double cream
  • 2 tablespoon powdered sugar
  • 2 tablespoon Biscoff smooth spread
  • ½ teaspoon vanilla extract

Ingredients for the Topping

  • 1 cup Biscoff smooth spread
  • ¼ cup Lotus Biscoff cookie crumbs

Instructions
 

Instructions for Cake

  • Preheat the oven to 350℉ (175C/155C Fan).
  • Begin by separating the eggs - placing the yolks in one mixing bowl and the whites in another.
  • Using a handheld electric beater or a stand mixer fitted with a whisk attachment, beat the egg whites until thick and foamy soft peaks form.
  • Add a quarter of the sugar (¼ cup) about a spoonful at a time while continuing to beat. After you've finished adding this, continue beating on high until glossy stiff peaks form.
  • Set the egg white meringue aside and turn to the egg yolks.
  • Add the remaining sugar to the yolks along with the vanilla. Beat (using the same beaters - no need to clean between uses here) until lightened, about 2 minutes.
  • Sift the flour, baking powder, salt and ground cinnamon into the egg yolk mixture and add the milk. Use a spatula to stir until you have a smooth batter, taking care to avoid overmixing.
  • Spoon the meringue into the egg yolk batter and fold to incorporate, again avoiding over-mixing or beating the air out.
  • Spoon the batter into an un-greased baking tray and carefully spread evenly. (see note)
  • Bake in the centre of your preheated oven for about 40 minutes, checking for the top to be risen and golden. When ready, test for doneness. The cake should spring back to a light touch on the surface.
  • Once baked, remove the cake from the oven and run a knife or skewer around the edge to loosen the cake from the sides. Allow to cool completely.

Instructions for Soaking

  • In a jug or mixing bowl, whisk together the evaporated milk, condensed milk and heavy cream.
  • Meanwhile, heat your smooth Biscoff spread until runny (see note). Allow this to cool slightly so that it is runny but not hot and then slowly pour into your milk mixture while continuing to whisk so that this combines as smoothly as possible.
  • When your cake has cooled, poke it all over with a toothpick or fork to make plenty of holes for it to soak up the milk (see note).
  • Pour about half of the milk mixture over the surface and leave to soak in the refrigerator for at least 4 hours, checking occasionally to see how the soaking is progressing. Top up with more milk mixture - this cake normally soaks in about ¾ of the liquid, the remaining can be served on the side.

Instructions for Topping

  • Once the cake has soaked thoroughly, it's time to assemble. Start by spreading the Biscoff spread carefully over the surface of the cake.
  • In a large mixing bowl, beat together the powdered sugar, heavy cream, Biscoff and vanilla until the beaters are leaving tracks and you are approaching stiff peaks.
  • Dollop this Biscoff whipped cream over the top of the cake and spread evenly.
  • Finally add the crushed Biscoff cookie crumbs.

Notes

The baking tray for this cake should be ungreased. As the cake is butterless and oiless, adding grease to the baking tray can impact the light and airy nature. Think of the cake like an Angel Food Cake in this regard.
You may wish to line the tray with a layer of parchment paper covering the bottom. This will make it easier to remove the cake from the tray, especially if you opt to flip it over for soaking.
Melting Biscoff can be achieved in one of two ways:
  • Stovetop method: place Biscoff in a small saucepan and heat over a medium temperature, stirring until the Biscoff becomes runny (usually a couple of minutes). Avoid bringing to a boil.
  • Microwave method: place the Biscoff in a microwave safe bowl and heat incrementally in the microwave in 10 second bursts, stirring after each heating, until smooth and runny.
For soaking, flipping the cake over so that you are soaking the bottom is the best way to achieve the most soaking. Flip the cake out carefully and either place back into the same tray upside down or into another large deep sided dish for soaking.

Nutrition

Calories: 591kcalCarbohydrates: 63gProtein: 11gFat: 33gSaturated Fat: 17gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.01gCholesterol: 139mgSodium: 275mgPotassium: 303mgFiber: 0.4gSugar: 49gVitamin A: 923IUVitamin C: 2mgCalcium: 250mgIron: 1mg
Tried this recipe?Mention @waitingforblancmange or tag #waitingforblancmange!