Description
Sweet layers of Biscoff Milk Cake delight dessert enthusiasts with creamy, caramelized cookie crumbles nestled between moist vanilla sponge. Smooth frosting and cookie crunch promise a delectable journey through indulgent Mediterranean-inspired comfort.
Ingredients
Scale
Cake Base:
- 1 cup (240 ml) all-purpose flour
- ¼ cup (30 g) cornstarch
- 1 ½ teaspoons baking powder
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- 4 large eggs, room temperature
- 1 cup (200 g) granulated sugar
- ¼ cup (60 ml) milk
- 2 tablespoons oil
- 1 tablespoon vanilla extract
Soaking Liquid:
- 1 can (12 ounces/354 ml) evaporated milk
- 1 can (14 ounces/414 ml) condensed milk
- 1 ½ cups (360 ml) half & half or whole milk
- ¼ cup (60 ml) Biscoff spread, melted
Topping:
- 2 cups (480 ml) heavy cream or double cream
- ¼ cup (60 ml) Biscoff spread, melted
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- Crushed Biscoff cookies
- Extra melted Biscoff spread
- Whole Biscoff cookies (for serving, optional)
Instructions
- Prepare the cake foundation by combining dry ingredients in a mixing bowl, ensuring even distribution of flour, cornstarch, baking powder, cinnamon, and salt.
- Whip eggs and sugar using an electric mixer for approximately 5 minutes until the mixture transforms into a pale, voluminous texture.
- Gradually incorporate milk and vanilla extract into the egg mixture, maintaining a smooth consistency.
- Delicately fold the dry ingredients into the liquid base, being careful not to overmix and preserve the batter’s airiness.
- Transfer the batter into a greased 9×13-inch pan, carefully spreading it to create an even surface.
- Bake in a preheated 350ºF oven for 25 minutes, monitoring until a toothpick emerges clean when inserted into the center.
- Allow the cake to cool for half an hour, then create multiple perforations across the surface using a fork.
- Craft a luscious milk blend by whisking evaporated milk, condensed milk, half & half, and melted Biscoff until thoroughly combined.
- Generously drench the cake with the milk mixture, reserving a small portion for later serving.
- Refrigerate the soaked cake for a minimum of 2 hours, preferably overnight, to enhance moisture absorption.
- Prepare a decadent whipped topping by vigorously beating heavy cream, melted Biscoff, powdered sugar, and vanilla extract until stiff peaks develop.
- Spread the whipped cream uniformly across the chilled cake, creating a smooth, inviting layer.
- Embellish the surface with a Biscoff drizzle and a sprinkle of crushed cookies for added texture and visual appeal.
- Serve each slice accompanied by the reserved milk mixture and a whole Biscoff cookie for an indulgent finishing touch.
Notes
- Customize the cake’s texture by adjusting milk mixture absorption time, letting it sit longer for a more saturated and moist result.
- Swap regular milk with dairy-free alternatives like almond or oat milk for a lactose-intolerant friendly version.
- Prevent cake from sticking by using parchment paper in addition to greasing the pan, ensuring easy removal and clean slices.
- Control sweetness levels by reducing condensed milk quantity
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Desserts, Snacks, Breakfast
- Method: Baking
- Cuisine: Dessert
Nutrition
- Serving Size: 12
- Calories: 650
- Sugar: 50 g
- Sodium: 200 mg
- Fat: 45 g
- Saturated Fat: 25 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 150 mg