Biscoff Trilece Cake
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Ingredients
Cake Batter
- 4 egg whites
- 25 g granulated sugar
- 4 egg yolks
- 100 g granulated sugar
- Pinch of salt
- 75 ml sunflower oil
- 50 ml milk
- 150 g all-purpose flour
- 5 g baking powder (1½ teaspoons)
Cream
- 500 ml heavy cream
- 8 g vanilla sugar (1 packet)
- 30 g granulated sugar (2 tablespoons)
- 16 g cream stiffener
Milk Dressing
- 50 g granulated sugar
- 300 ml milk
- 50 g condensed milk
Extra
- Biscoff spread (cookie butter)
- Biscoff cookies
Steps
- Separate the egg yolks and whites into separate bowls. Ensure the bowls are dry, clean, and free from fat.
- Whisk the egg whites with 25 grams of sugar on high for 5-7 minutes until stiff peaks form.
- Beat the egg yolks with the remaining sugar and a pinch of salt for 5-7 minutes until frothy. Add sunflower oil and milk, mixing well. Sift in flour and baking powder and mix until smooth. Fold in the whipped egg whites gently in two additions.
- Grease a baking dish and pour in the batter. Bake in a preheated oven at 160°C (320°F) for 30-35 minutes. Check doneness with a toothpick.
- Whip the heavy cream with vanilla sugar, granulated sugar, and cream stiffener until stiff.
- Heat the sugar, milk, and condensed milk in a saucepan until the sugar dissolves. Let cool.
- Poke holes in the cake with a toothpick and pour the cooled milk mixture over the warm cake. Let cool. Spread half the whipped cream over the cake, layer with Biscoff cookies, and cover with more whipped cream.
- Gently heat the Biscoff spread until liquid. Pour over the whipped cream layer. Refrigerate for several hours or overnight. Garnish with lines of Biscoff spread and cookies.