Biscott is all the rage on social media now, and this is a classic Latin-inspired dessert that meets the bliss of cookie butter. This soft sponge cake is soaked in three kinds of milk, resulting in a rich, melt-in-your-mouth texture that’s irresistibly creamy.
Prep Time
20 minBake Time
25-30 minYield
6-9Rating
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Loading...| Cake: | |
| 1 cup Rogers Foods Organic Flour | |
| 1 ½ tsp baking powder | |
| ¼ tsp salt | |
| 5 large eggs, separated | |
| 1 cup sugar, divided | |
| ⅓ cup milk | |
| 1 tsp vanilla extract | |
| ... | |
| Tres Leches Mixture: | |
| 1 can (300 mL) sweetened condensed milk | |
| 1 cup evaporated milk | |
| 1 cup heavy cream | |
| 3 tbsp Biscoff spread | |
| ... | |
| Topping: | |
| 1 cup whipping cream | |
| 2 tbsp icing sugar | |
| 2 tbsp Biscoff spread (melted, for drizzle) | |
| Crushed Biscoff cookies for garnish |
Biscott is all the rage on social media now, and this is a classic Latin-inspired dessert that meets the bliss of cookie butter. This soft sponge cake is soaked in three kinds of milk, resulting in a rich, melt-in-your-mouth texture that’s irresistibly creamy.
| 1. | Preheat oven to 350°F (180°C). Grease a 9x13-inch pan. |
| 2. | Sift together Rogers Foods Organic Flour, baking powder, and salt. |
| 3. | In a bowl, beat egg yolks with ¾ cup sugar until pale. Stir in milk and vanilla. |
| 4. | Gently fold in the flour mixture. |
| 5. | In a clean bowl, whip egg whites until soft peaks form, then beat in remaining sugar. Fold gently into the batter. |
| 6. | Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. |
| 7. | Whisk the tres leches mixture and pour it over the cooled cake. Let soak 3–4 hours or overnight. |
| 8. | Whip the cream and icing sugar, spread it on top, drizzle with melted Biscoff, and finish with cookie crumbs. |
| 9. | Tip: Best served chilled with an extra drizzle of cookie butter! |
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