Cookie Butter Tres Leches Cake

Ingredients

• 1 cup cake flour (120g)
• 1/4 tsp salt (1
• 11/2 tsp baking powder (6g)
• 5 eggs, separated
• 1 cup granulated sugar (200g)
• 1/4 cup milk (60g)
• 1/4 cup neutral oil (55g)
• 1 tbsp vanilla bean paste (18g) or
• 2 tsp vanilla extract (10g)
• 1/2 tsp cinnamon (optional) 8–
• 10 lotus biscoff cookies, crushed tres leches milk
• 1 cup evaporated milk (240g)
• 1 cup sweetened condensed milk (300g)
• 11/2 cups milk (360g)
• 1/2 cup cookie butter (120g)
• 1/2 tsp cinnamon (optional) pinch of salt instructions preheat oven to 350°f (175°c) and grease a baking dish
• 3/4 cup of the sugar until pale and fluffy
• 1/4 cup sugar and beat to stiff peaks

Instructions

1. In a bowl, whisk together the cake flour, salt, and baking powder
2. In a separate bowl, beat the egg yolks with
3. Mix in the milk, oil, and vanilla
4. Fold in the dry ingredients until just combined, then fold in the crushed biscoff cookies
5. In another bowl, beat the egg whites until soft peaks form
6. Gradually add the remaining
7. Gently fold the egg whites into the batter until fully incorporated
8. Pour into your prepared pan and bake for 25–30 minutes, or until a toothpick comes out clean
9. For the milk mixture, warm the cookie butter slightly until smooth, then whisk it together with the evaporated milk, condensed milk, whole milk, cinnamon, and salt until fully combined
10. Poke holes all over the warm cake and slowly pour the milk mixture over the top, letting it soak in evenly
11. Refrigerate for at least 4 hours or overnight
12. ( i waited like 30 minutes so it didn’t get to finish soaking ) top with whipped cream, a drizzle of cookie butter, and crushed biscoff cookies before serving