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Salted Biscoff Cake With Coconut Tres Leches Sauce

Salted Biscoff Cake With Coconut Tres Leches Sauce

Biscoff is the perfect partner for crafting something utterly divine, such as this cake
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Prep Time 1 hour
Cook Time 25 minutes
Total Time 1 hour 25 minutes
Course Dessert
Cuisine French
Servings 0
Calories 4999 kcal

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
Keyword biscoff, caramel, dairyfree, salted caramel
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