Tres Leche or Milk Cake has been very popular in recent years. Â The flavour options are endless.
I experimented with Lotus Biscoff, the caramelised biscuit flavour is a great addition to this dessert.
Lotus Biscoff paste, is a speed with a distinct biscuit flavour, not as spicy as traditional speculoos, this product is available online as well as at speciality food stores.Â
Lotus Biscoff Tres Leche
Sponge cake:
1 cup cake flourÂ
1 tsp baking powderÂ
1/4 tsp salt
4 eggs, separatedÂ
1 cup sugar
1 tsp vanilla essenceÂ
1/3 cup milkÂ
80g Lotus Biscoff spread
Preheat oven to 180C. Spray a large oven safe glass dish.
Sift together flour, baking powder, and salt.
Beat egg yolks with 1/2 cup sugar on high speed until yolks are pale yellow. Add Lotus spread. Stir in milk and vanilla. Add flour to egg yolks, mix gently until combined.
Beat egg whites on high speed until soft peaks form. With the mixer on, pour in remaining 1/2 cup sugar and beat until egg whites are stiff but not dry.
Fold egg white mixture into the batter very gently until just combined. Pour into prepared pan and spread to even out the surface.
Bake for 25-30 min or until a toothpick comes out clean.Â
Three Milk Glaze
1 can evaporated milk
320g sweetened condensed milk
300ml cream
1/2 tsp vanilla essenceÂ
2 Tblsp Lotus Biscoff spreadÂ
Combine the above in a large mixing jug. Stick blend. When cake is cool, pierce the surface with a fork several times. Slowly drizzle all but about 350ml of the milk mixture try to get as much around the edges of the cake as you can. Refrigerate the cake for at least four hours, or overnight.
Topping
2 cups whipping creamÂ
3 Tblsp castor sugar
1 tsp vanilla essenceÂ
3 Tblsp of Lotus Biscoff spreadÂ
Using an electric mixer, whisk together the cream, sugar, Lotus spread on medium speed until stiff peaks form. Spread the topping over the cake and allow to chill in the refrigerator until ready to serve.
Top with crushed Lotus biscuits, serve the remaining glaze on the side.
