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Biscoff Milk Cake
Dessert

Biscoff Milk Cake

1 h 30 minServes 12Nutri-Score E€€
from @gimme.delicious7 imports0 cooked
Adapt this recipe

what you need

Ingredients

12 people
  • all-purpose flourPantry120 g
  • cornstarchPantry30 g
  • baking powderPantry6 g
  • cinnamon (ground)Spices1.5 g
  • saltSpices1.5 g
  • eggs (room temperature)Dairy4 pieces
  • granulated sugarPantry200 g
  • milkDairy60 ml
  • oil (neutral)Pantry30 ml
  • vanilla extractPantry15 ml
  • evaporated milk (1 can)Dairy354 ml
  • condensed milk (1 can)Dairy397 g
  • half & half (or whole milk)Dairy360 ml
  • Biscoff spread (melted, for the milk mixture)Pantry60 g
  • heavy cream (cold)Dairy480 ml
  • Biscoff spread (melted, for the whipped cream)Pantry60 g
  • powdered sugarPantry16 g
  • vanilla extract (for the whipped cream)Pantry5 ml
  • Biscoff cookies (crushed, for topping)Bakery100 g

per serving

Nutrition

317kcal

Carbs
40 g
Proteins
7 g
Fat
15 g
Adapt tools

what you’ll use

Tools

  • Oven
  • Baking dish
  • Mixing bowl ×2
  • Hand mixer
  • Whisk
  • Sieve
  • Spatula

step by step

Method

  1. Preheat and prepare the pan

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

  2. Mix the dry ingredients

    • Sift the flour, cornstarch, baking powder, cinnamon and salt into a bowl.
    • Whisk to combine.
    Step 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.
    Step 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.
    Step 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.
    Step 5

  6. Prepare the milk mixture

    • Whisk the evaporated milk, condensed milk, half & half and melted Biscoff until smooth.
    Step 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.
    Step 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.
    Step 8

  9. Finish and serve

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