Biscoff Tres Leches by @millsandbuns

40 min

4 servings

🍬

50 g

Caster sugar

🧈

35 g

Butter

🥛

150 ml

Milk

🍋

15 ml

Lemon juice

🍦

2.5 ml

Vanilla extract

🌾

60 g

Flour

🫙

1.2 g

Baking soda

🍪

60 g + 2 tbsp

Biscoff spread

🥛

20 g

Condensed milk

🥛

40 ml

Fresh cream

🌾

16 g

Lotus biscuits

  1. Preheat

    Preheat the oven to 180°C (356°F). Grease or line a 4-inch square cake pan.

  2. Combine
    • milk
    • lemon juice

    Combine 70 ml milk with 1 tablespoon lemon juice. Let it stand for 5 minutes to curdle slightly.

  3. Whisk
    • caster sugar
    • melted butter
    • milk

    Whisk 50 g caster sugar, 35 g melted butter, the milk-lemon mixture, and 1/2 teaspoon vanilla extract in a mixing bowl.

  4. Sift
    • all-purpose flour
    • Butter
    • Milk

    Sift 60 g all-purpose flour and 1/4 teaspoon baking soda into the wet mixture. Fold just until no dry flour remains.

  5. Whisk
    • Biscoff spread

    Whisk 2 tablespoons Biscoff spread into the batter until smooth and evenly combined.

  6. Pour

    Pour the batter into the prepared 4-inch square cake pan. Level the surface with a spatula.

  7. Bake

    Bake for 20 to 25 minutes at 180°C (356°F). Test the center with a skewer; it should come out clean.

  8. Whisk
    • sweetened condensed milk
    • fresh cream
    • Biscoff spread

    Whisk 20 g sweetened condensed milk, 40 ml fresh cream, 60 ml milk, and 2 tablespoons Biscoff spread in a bowl until smooth.

  9. Pour
    • Milk

    Poke holes across the warm cake with a fork. Pour the Biscoff milk soak evenly over the cake.

  10. Refrigerate

    Refrigerate the soaked cake for 3 to 4 hours. Keep it covered after it has cooled.

  11. Spread
    • Biscoff spread
    • Lotus biscuits

    Spread an estimated 2 tablespoons Biscoff spread over the chilled cake. Crumble 2 Lotus biscuits on top before serving.

Biscoff Tres Leches by @millsandbuns

40 min

4 servings

🍬

50 g

Caster sugar

🧈

35 g

Butter

🥛

150 ml

Milk

🍋

15 ml

Lemon juice

🍦

2.5 ml

Vanilla extract

🌾

60 g

Flour

🫙

1.2 g

Baking soda

🍪

60 g + 2 tbsp

Biscoff spread

🥛

20 g

Condensed milk

🥛

40 ml

Fresh cream

🌾

16 g

Lotus biscuits

Preparation Steps

  1. Step 1/11

    Preheat the oven to 180°C (356°F). Grease or line a 4-inch square cake pan.

    🍰4-inch square cake pan

  2. Step 2/11

    Combine 70 ml milk with 1 tablespoon lemon juice. Let it stand for 5 minutes to curdle slightly.

    🥛milk
    🍋lemon juice
    🥛measuring jug

  3. Step 3/11

    Whisk 50 g caster sugar, 35 g melted butter, the milk-lemon mixture, and 1/2 teaspoon vanilla extract in a mixing bowl.

    🍬caster sugar
    🧈melted butter
    🥛milk
    🍋lemon juice
    🍦vanilla extract
    🥣mixing bowl
    🥄whisk

  4. Step 4/11

    Sift 60 g all-purpose flour and 1/4 teaspoon baking soda into the wet mixture. Fold just until no dry flour remains.

    🌾all-purpose flour
    🫙baking soda
    🧺fine-mesh sieve
    🥣mixing bowl
    🥄rubber spatula

  5. Step 5/11

    Whisk 2 tablespoons Biscoff spread into the batter until smooth and evenly combined.

    🍪Biscoff spread
    🥣mixing bowl
    🥄whisk

  6. Step 6/11

    Pour the batter into the prepared 4-inch square cake pan. Level the surface with a spatula.

    🍰4-inch square cake pan
    🥄rubber spatula

  7. Step 7/11

    Bake for 20 to 25 minutes at 180°C (356°F). Test the center with a skewer; it should come out clean.

    🍰4-inch square cake pan
    🍢skewer

  8. Step 8/11

    Whisk 20 g sweetened condensed milk, 40 ml fresh cream, 60 ml milk, and 2 tablespoons Biscoff spread in a bowl until smooth.

    🥛sweetened condensed milk
    🥛fresh cream
    🥛milk
    🍪Biscoff spread
    🥣mixing bowl
    🥄whisk

  9. Step 9/11

    Poke holes across the warm cake with a fork. Pour the Biscoff milk soak evenly over the cake.

    🍴fork
    🥛measuring jug
    🍰4-inch square cake pan

  10. Step 10/11

    Refrigerate the soaked cake for 3 to 4 hours. Keep it covered after it has cooled.

    🍰4-inch square cake pan

  11. Step 11/11

    Spread an estimated 2 tablespoons Biscoff spread over the chilled cake. Crumble 2 Lotus biscuits on top before serving.

    🍪Biscoff spread
    🌾Lotus biscuits
    🥄rubber spatula

Composition

Ingredients

Types

Sweeteners, Dairy, Fruits, Flavorings, Leavening agents, Spreads, Biscuits

Ingredients

Caster sugar, Butter, Milk, Lemon juice, Vanilla extract, Flour, Baking soda, Biscoff spread, Condensed milk, Fresh cream, Lotus biscuits

Notes

Butter (melted, butter or oil), Milk (mixed with lemon juice, for the soak), Biscoff spread (for the batter, for the soak, for the frosting, amount not given), Condensed milk (for the soak), Fresh cream (for the soak), Lotus biscuits (for topping, amount not given)

Allergens

Milk, Gluten, Wheat, Soy

Dietetics

Dietary regimen

Vegetarian

Calories

470 kcal

Macro nutrients

Protein: 8g, Carbohydrates: 61g, Sugars: 46g, Fat: 22g, Saturated fat: 11g, Fiber: 1g

Nutritional Information

Minerals

Calcium: 210mg, Iron: 1.5mg, Potassium: 310mg, Sodium: 240mg

Vitamins

Vitamin A: 220µg, Vitamin D: 1.2µg, Vitamin B12: 0.7µg

Preparation

Time Information

Preparation

15 minutes

Cooking

25 minutes

Overall

40 minutes

Difficulty

Level

Medium (2/4)

Steps

11 steps

Equipments

Utensils

mixing bowl, whisk, fine-mesh sieve, rubber spatula, 4-inch square cake pan, measuring spoons, measuring jug, skewer, fork

Appliances

Oven, Refrigerator

Type

Type

Type Of Dish

Dessert

Occasions

Afternoon tea, Celebration, Dessert, Snack

Origin

Source

Platform

instagram

Original Creator

@millsandbuns

Origin

Cuisine

Mexican

Geographic

to inform

Various

Aspect

Texture

Moist, Soft, Creamy, Tender, Crumbly

Flavors

Caramelized, Spiced, Sweet, Milky, Vanilla, Buttery

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Do not leave out longer because the cake contains dairy soak), fridge : 3 days (Store in an airtight container,Keep at 4°C (40°F) or below,Add biscuit topping shortly before serving for best crunch), freezer : 30 days (Freeze without biscuit topping,Wrap tightly and place in an airtight container,Thaw overnight in the refrigerator)