Lotus Three Milk Cake

Ingredients:

For the Cake:

• 1 cup all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 5 large eggs, separated
• 1 cup granulated sugar, divided
• 1/3 cup whole milk
• 1 teaspoon vanilla extract

For the Tres Leches Mixture:

• 1/2 cup sweetened condensed milk
• 1/2 cup evaporated milk
• 1/2 cup heavy cream
• 1/2 cup Lotus Biscoff spread, melted

For the Topping:

• 1 cup heavy cream
• 3 tablespoons powdered sugar
• 1/2 teaspoon vanilla extract
• 1/2 cup crushed Lotus Biscoff cookies
• Extra Lotus Biscoff spread for drizzling

Instructions:

1. Preheat Oven:
   • Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking dish.
2. Make the Cake:
   • In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
   • In a large bowl, beat the egg yolks with 3/4 cup of sugar on high speed until the yolks are pale yellow. Stir in the milk and vanilla extract.
   • Gently fold the flour mixture into the yolk mixture until just combined.
   • In a separate large bowl, beat the egg whites on high speed until soft peaks form. Gradually add the remaining 1/4 cup of sugar and continue to beat until stiff peaks form.
   • Gently fold the egg whites into the batter until just combined. Pour the batter into the prepared baking dish.
3. Bake the Cake:
   • Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan on a wire rack.
4. Prepare the Tres Leches Mixture:
   • In a medium bowl, whisk together the sweetened condensed milk, evaporated milk, heavy cream, and melted Lotus Biscoff spread.
5. Soak the Cake:
   • Once the cake has cooled, poke holes all over the top using a fork.
   • Slowly pour the tres leches mixture over the cake, allowing it to soak in. Cover and refrigerate for at least 4 hours or overnight.
6. Make the Whipped Cream Topping:
   • In a large bowl, beat the heavy cream, powdered sugar, and vanilla extract on high speed until stiff peaks form.
   • Spread the whipped cream over the top of the soaked cake.
7. Add the Finishing Touches:
   • Sprinkle the crushed Lotus Biscoff cookies over the whipped cream.
   • Drizzle extra melted Lotus Biscoff spread over the top for decoration.
8. Serve:
   • Slice the cake and serve chilled. Enjoy the creamy, caramelized flavors of this delightful dessert!

Tips:

• For extra flavor, you can fold some crushed Lotus Biscoff cookies into the cake batter before baking.
• If the Lotus Biscoff spread is too thick for drizzling, microwave it for a few seconds to make it more fluid.

This Lotus Three Milk Cake is a luxurious and delicious dessert that’s perfect for special occasions or as a treat for Biscoff lovers. Enjoy!