Preheat and prepare the pan

• Preheat the oven to 175 °C.
• Line the muffin pan with paper liners.

Whip the egg whites

• Beat the egg whites until soft peaks form.
• Gradually add the sugar and beat until stiff and glossy.

Finish the batter

• Beat in the egg yolks one at a time, then the vanilla extract.
• Fold in the sifted flour, baking powder and salt gently.
• Stir in the milk until smooth.

Bake the mini cakes

• Divide the batter between the muffin cups.
• Bake until golden and a skewer comes out clean.
• Let cool in the pan for a few minutes, then transfer to a rack.

Mix the tres leches

• Whisk the evaporated milk, sweetened condensed milk and a splash of whole milk together.

Soak the cakes

• Poke the cooled mini cakes all over with a skewer.
• Spoon the milk mixture over each cake until fully absorbed.
• Chill so the cakes set.

Whip the cream

• Whip the cold heavy cream with the powdered sugar to stiff peaks.

Decorate

• Pipe the whipped cream over the soaked cakes.
• Drizzle some with warmed Biscoff spread and top with crushed Oreos.
• Keep the rest plain vanilla and chill until serving.