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Biscoff Milk Cake
Postre

Biscoff Milk Cake

1 h 30 minPara 12Nutri-Score E€€
de @gimme.delicious7 importaciones0 veces cocinadas
Adaptar esta receta

lo que necesita

Ingredientes

12 personas
  • all-purpose flourDespensa120 g
  • cornstarchDespensa30 g
  • baking powderDespensa6 g
  • cinnamon (ground)Especias1,5 g
  • saltEspecias1,5 g
  • eggs (room temperature)Lácteos4 piezas
  • granulated sugarDespensa200 g
  • milkLácteos60 ml
  • oil (neutral)Despensa30 ml
  • vanilla extractDespensa15 ml
  • evaporated milk (1 can)Lácteos354 ml
  • condensed milk (1 can)Lácteos397 g
  • half & half (or whole milk)Lácteos360 ml
  • Biscoff spread (melted, for the milk mixture)Despensa60 g
  • heavy cream (cold)Lácteos480 ml
  • Biscoff spread (melted, for the whipped cream)Despensa60 g
  • powdered sugarDespensa16 g
  • vanilla extract (for the whipped cream)Despensa5 ml
  • Biscoff cookies (crushed, for topping)Panadería100 g

por ración

Nutrición

317kcal

Carbohidratos
40 g
Proteínas
7 g
Grasas
15 g
Adaptar utensilios

lo que usará

Utensilios

  • Horno
  • Fuente de horno
  • Bol ×2
  • Batidora de varillas
  • Varillas
  • Tamiz
  • Espátula

paso a paso

Preparación

  1. Preheat and prepare the pan

    • Preheat the oven to 180 °C.
    • Grease and line a baking dish.
    Paso 1

  2. Mix the dry ingredients

    • Sift the flour, cornstarch, baking powder, cinnamon and salt into a bowl.
    • Whisk to combine.
    Paso 2

  3. Whip the eggs and sugar

    • Beat the eggs with the sugar until pale, thick and tripled in volume.
    • Beat in the milk, oil and vanilla.
    Paso 3

  4. Make the cake batter

    • Fold the dry ingredients into the egg mixture in batches, gently, until just combined.
    • Pour the batter into the prepared dish.
    Paso 4

  5. Bake the cake

    • Bake until golden and a skewer inserted in the center comes out clean.
    • Let the cake cool slightly in the dish.
    Paso 5

  6. Prepare the milk mixture

    • Whisk the evaporated milk, condensed milk, half & half and melted Biscoff until smooth.
    Paso 6

  7. Soak the cake

    • Poke holes all over the warm cake with a skewer.
    • Slowly pour the milk mixture over the cake, letting it absorb.
    • Chill for at least 1 hour.
    Paso 7

  8. Whip the Biscoff cream

    • Whip the cold heavy cream with the powdered sugar and vanilla to soft peaks.
    • Fold in the melted Biscoff until smooth and spreadable.
    Paso 8

  9. Finish and serve

    • Spread the Biscoff whipped cream over the chilled cake.
    • Sprinkle with crushed Biscoff cookies and serve cold.
    Paso 9
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