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Salted Biscoff Cake With Coconut Tres Leches Sauce
Biscoff is the perfect partner for crafting something utterly divine, such as this cake
Ingredients
For the cake
- 180 g Granulated or caster sugar
- 3 Eggs Med/large
- ½ tsp salt
- 1 tbsp vanilla essence
- ½ cup olive oil
- ½ cup almond milk
- 140 g Flour
- 1½ tsp baking powder
- ½ tsp baking soda
- ½ Biscoff melted
For the Tres Leches
- 1 can coconut sweetened condensed milk
- ½ cup coconut milk canned
- ½ cup biscoff caramel
- ½ cup Almond Milk
For the coconut whipped cream
- 1 can coconut whipping cream
- 3 tbsp biscoff melted
- 100 g powdered sugar
- 1 tbsp vanilla extract
Biscuit crumble (optional)
- ½ pack biscoff bikkies
- 1 tsp salt
Instructions
For making the cake
- Preheat an oven to 180c (350f) and prepare a pan with baking paper.
- In a large bowl, add the eggs, sugar, vanilla extract, almond milk, salt, and oil, biscoff and mix with whisk until well combined.
- Mix the flour, baking powder, and soda until almost all are combined.
- Add it to the batter and mix it until just combined, with no lumps of flour visible. Do not overmix.
- Pour the batter into the prepared baking pan and bake the cake in a 180 °C (350°F) preheated oven for about 30-40 minutes or until a toothpick inserted into the cake comes out clean.
- Try not to let the cake cool too much. You want the coconut cream and milk to melt into the cake as much as possible.
- Poke holes in the cake with something sharp or pointy.
For making the tres leches, milk
- Please note: This will not make the cake soak unless you add a lot more plant-based milk. Please ensure you do add more if you want the cake to be soaked (I prefer it not to be!)
- In a medium bowl, add the sweetened condensed milk, milk, evaporated milk, and biscoff. Mix with a whisk until well combined, and slowly pour it over the cake.
- Refrigerate the cake for 30 minutes to allow it to soak up the liquids and prevent the whipped cream from sliding off.
- I refrigerated my cake overnight.
For making the whipped caramel cream on top
- In a large bowl, add cold coconut whipping cream, sift the powdered sugar, and add the vanilla.
- Don't forget to add a couple of tablespoons of the tres leches milk to this.
- Whip with a hand mixer until stiff peaks form. Don't overmix the whipped cream, or it will turn into butter.
- Top the cake with the cream and spread it evenly. Add the crushed biscoff crumbs or fairy dust on top.
Video
Nutrition
Calories: 4999kcalCarbohydrates: 864gProtein: 70gFat: 145gSaturated Fat: 67gPolyunsaturated Fat: 25gMonounsaturated Fat: 40gTrans Fat: 0.1gCholesterol: 626mgSodium: 8152mgPotassium: 2314mgFiber: 9gSugar: 650gVitamin A: 2385IUVitamin C: 19mgCalcium: 2238mgIron: 22mg
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