Biscoff Tres Leches Cake by Reemaislam

Ingredients

• 4 large eggs, separated
• 150g (3/4 cup) granulated sugar, divided
• 180g (1.5 cup) all-purpose flour
• 1.5 tsp baking powder
• 1 tsp vanilla extract
• 60ml (1/4 cup) whole milk
• 350ml (12 oz) evaporated milk
• 200g (7 oz) biscoff spread, melted
• 200ml (3/4 cup) sweetened condensed milk

Instructions

1. Preheat your oven to 180°C (350°F) and grease a 9x9 inch baking dish.
2. Whisk egg yolks with half the sugar in a bowl until pale and slightly thickened, about 3 minutes.
3. Stir in the flour, baking powder, vanilla extract, and milk until the batter is smooth.
4. In a separate clean bowl, whip the egg whites with the remaining sugar until stiff peaks form, about 4-5 minutes.
5. Gently fold the whipped egg whites into the yolk batter in two batches until just combined.
6. Pour the batter into the prepared dish and bake for 25-30 minutes, or until a toothpick comes out clean.
7. Whisk together the evaporated milk, condensed milk, and melted Biscoff spread in a pitcher.
8. Poke holes all over the warm cake with a fork and pour the milk mixture evenly over the top, letting it soak for at least 1 hour before serving.