THREE MILK CAKE WITH LOTUS BICOFF SPREAD
This Tres Leches Cake with Lotus Biscoff Spread brings together the moistness of traditional three-milk cake with the caramelized, spiced goodness of Biscoff, making it a luxurious dessert for any occasion!
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Tres Leches Cake with Lotus Biscoff Spread
Tres Leches Cake with Lotus Biscoff Spread
Ingredients:
For the Sponge Cake:
1 cup (130g) all-purpose flour
1½ tsp baking powder
¼ tsp salt
5 large eggs, separated
1 cup (200g) granulated sugar, divided
⅓ cup (80ml) whole milk
1 tsp vanilla extract
For the Tres Leches Mixture:
1 can (12 oz) evaporated milk
1 can (14 oz) sweetened condensed milk
1 cup (240ml) whole milk or heavy cream
For the Topping:
1½ cups (360ml) heavy whipping cream
3 tbsp powdered sugar
1 tsp vanilla extract
For the Lotus Biscoff Spread Layer:
1 cup Lotus Biscoff spread (softened)
Crushed Lotus Biscoff biscuits (optional, for garnish)
Instructions:
Instructions:
For the Sponge Cake:
Preheat the oven: Preheat your oven to 350°F (175°C). Grease and line a 9x13-inch cake pan.
Whisk the dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Beat the egg yolks: In a large bowl, beat the egg yolks with ¾ cup (150g) of sugar on high speed until pale and fluffy (about 2 minutes). Stir in the milk and vanilla extract.
Beat the egg whites: In a separate bowl, beat the egg whites on high speed until soft peaks form. Gradually add the remaining ¼ cup (50g) of sugar and continue beating until stiff peaks form.
Fold and combine: Gently fold the egg whites into the yolk mixture. Then, fold in the flour mixture in batches until combined (do not overmix).
Bake: Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan.
For the Tres Leches Mixture:
Prepare the milk mixture: In a medium bowl, whisk together the evaporated milk, sweetened condensed milk, and whole milk (or heavy cream).
Poke the cake: Once the cake has cooled, use a fork to poke holes all over the surface of the cake.
Pour the milk mixture: Slowly pour the tres leches mixture evenly over the entire cake, ensuring it soaks into the sponge. Refrigerate the cake for at least 1-2 hours (or overnight) to allow the cake to absorb the milk.
For the Whipped Cream Topping:
Whip the cream: In a large bowl, beat the heavy cream, powdered sugar, and vanilla extract on medium-high speed until stiff peaks form.
Frost the cake: Spread the whipped cream evenly over the top of the chilled cake.
For the Lotus Biscoff Layer:
Spread the Biscoff: Gently warm the Lotus Biscoff spread in the microwave for 10-15 seconds to make it more spreadable. Carefully drizzle or spread a layer of softened Biscoff spread over the whipped cream.
Garnish: Optionally, sprinkle crushed Lotus Biscoff biscuits on top for extra flavor and texture.
Serve:
Slice the cake into squares and serve chilled. Enjoy the creamy, rich combination of juicy tres leches sponge and the unique flavor of Lotus Biscoff!
This Tres Leches Cake with Lotus Biscoff Spread brings together the moistness of traditional three-milk cake with the caramelized, spiced goodness of Biscoff, making it a luxurious dessert for any occasion!
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