Biscoff Tres Leches Cake (Sponge Cake)

Cake:

Sauce:

 

Topping: 

Cake:

Preheat the oven to 170°C. Grease and line a 20 x 30 cm baking tin with baking paper.
 
In a bowl, beat the egg yolks with 3/4 of the brown sugar until the mixture is pale and thick. Add the melted Biscoff spread, milk and vanilla and mix well. 

Sift the flour, salt, cinnamon and baking powder together and then gently fold into the egg mixture.

In a separate bowl, beat the egg whites until soft peaks form. With the mixer on, gradually add in remaining 1/4 brown sugar and beat until egg whites are stiff but not dry. Gently fold into the egg yolk mixture.

Pour into the prepared tin and spread evenly. Bake for 30 – 35 minutes or until a toothpick comes out clean. Allow to cool in the tin for 10 minutes, then transfer to a cooling rack to cool completely.

Sauce:
In a bowl, combine the melted Biscoff spread and cream until smooth. Gradually mix in the condensed milk and lastly the evaporated milk until combined.

When the cake is cool, place it back in the baking tin, with the bottom side facing up. Pierce the surface with a fork several times. Slowly drizzle about half of the sauce mixture over. Refrigerate for at least 4 hours. Pour over most of the remaining milk mixture and leave to soak for a further 2 hours.

Pour about two thirds of the sauce over the pudding as soon as it comes out of the oven. Allow the malva to stand for 15 minutes for the sauce to soak in.

To finish:
Whisk together the mascarpone, cream, vanilla essence and sugar until stiff peaks form. Spread the mascarpone cream over the cake and allow to chill in the refrigerator until ready to serve. Crumble the Biscoff cookies and use to garnish on top of the cake.

Serve with the leftover sauce mixture.