Description
A lush, spiced tres leches with a cookie-butter twist — a soft sponge soaked in three milks flavored with cookie butter, topped with lightly cinnamon-kissed whipped cream and crunchy cookie crumbs. It’s elegant, cozy, and absolutely drool-worthy.
Ingredients
Cake
- 1½ cups (210 g) cake flour
- ½ cup (65 g) Biscoff (or similar) cookies, finely pulverized
- 1 tsp ground cinnamon
- 1 tsp baking powder
- ½ tsp kosher salt
- ⅔ cup (133 g) granulated sugar
- 6 large eggs, separated (yolks & whites)
- 2 tsp vanilla extract
- ½ cup (118 ml) heavy cream (or whole milk)
Tres leches soak
- 1 cup (237 ml) heavy cream
- 1 (14 oz) can sweetened condensed milk
- 1 (12 oz) can evaporated milk
- ½ cup cookie butter, warmed briefly so it stirs smoothly
Whipped topping & garnish
- 1½ cups (355 ml) heavy whipping cream
- 2 Tbsp confectioners’ (powdered) sugar
- ½ tsp ground cinnamon
- ⅓ cup crushed Biscoff cookies (for sprinkling)
Instructions
Heat the oven to 350°F (175°C). Butter or spray a 9×13-inch pan so the cake slides out easily later.
In a bowl sift (or whisk) the cake flour, ground cookie crumbs, cinnamon, baking powder, and salt until they’re evenly distributed.
Place the egg yolks and granulated sugar into a mixer bowl and beat until thick and pale (about 4–5 minutes). Stir in the vanilla and the half-cup of cream (or milk) on low until just blended.
Gently fold the flour mixture into the yolk mixture until just combined — don’t overwork it.
In a clean bowl, beat the six egg whites with the cream of tartar to stiff, glossy peaks (about 3 minutes on high).
Fold the whipped whites into the batter in three additions, using a rubber spatula and light motions so the batter stays airy.
Spread the batter in the prepared pan and smooth the surface. Bake 15–20 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool slightly in the pan.
Whisk together the heavy cream, sweetened condensed milk, evaporated milk, and the warmed cookie butter until smooth and homogenous.
While the cake is still warm, poke holes all over the top with a skewer or fork. Slowly pour the milk mixture across the surface so it soaks in evenly. Let the cake cool to room temperature (about 30 minutes), then cover and chill for at least 4 hours — overnight is best.
Whip the heavy cream with powdered sugar and cinnamon until medium-to-stiff peaks form, then spread the cream over the chilled, soaked cake. Finish with the crushed cookies scattered across the surface.
Slice with a clean knife (warm and dry the blade between cuts for neat slices) and enjoy.
Notes
- Tips & tricks
- Room temperature eggs whip better — take them out of the fridge ahead of time.
- Poke generously: lots of holes = maximum soak. Don’t be shy.
- Warm the cookie butter briefly in the microwave so it blends smoothly into the milk mixture.
- Chill well: the cake slices cleaner and tastes better after a long rest in the fridge.
- Use a hot, dry knife and wipe between slices for tidy pieces.
- Make-ahead & storage
- Make ahead: Bake and soak the cake up to 48 hours before serving; add the whipped topping the day you serve.
- Keep refrigerated: Store covered for up to 3 days.
- Freezing: The soaked cake (without whipped cream) freezes for up to 1 month — wrap tightly. Thaw overnight in the fridge and top fresh.
Nutrition
- Calories: 5703kcal
- Sugar: 299g
- Sodium: 2071mg
- Fat: 366g
- Carbohydrates: 519g
- Fiber: 7g
- Protein: 91g
- Cholesterol: 1492mg