REEMILAH✨

If you love Biscoff, this one’s for you! 🤎 Soft vanilla cake soaked in creamy cookie butter milk, topped with fluffy Biscoff cream, a cookie butter drizzle, and crushed Biscoff cookies. Save this for your next cozy baking day! 🍂
#BiscoffTresLeches #BiscoffTresLechesRecipe #TresLechesRecipe

Vanilla Cake
2 cups (250g) all-purpose flour
1½ tsp baking powder
½ tsp baking soda
½ tsp salt
½ cup (113g) unsalted butter, melted and cooled
¾ cup (150g) granulated sugar
3 large eggs
2 tsp vanilla extract
¾ cup whole milk
¼ cup sour cream

Biscoff Tres Leches Mixture
¾ cup evaporated milk
½ cup whole milk
½ cup heavy whipping cream
¼ cup sweetened condensed milk
⅓ cup (85g) smooth Biscoff cookie butter
1 tsp vanilla extract
Pinch of salt

Biscoff Whipped Cream
8 oz (226g) Philadelphia cream cheese, softened
1½ cups cold heavy whipping cream
⅓ cup (85g) smooth Biscoff cookie butter
¼ cup powdered sugar
1 tsp vanilla extract

Topping
¼ cup (65g) Biscoff cookie butter, melted
6–8 Biscoff cookies, crushed
Whole Biscoff cookies (optional)

Instructions:
1. Preheat oven to 350°F. Grease a 9 × 13-inch dish.
2. Whisk flour, baking powder, baking soda, and salt.
3. Whisk melted butter and sugar. Add eggs, vanilla, and sour cream.
4. Alternate adding dry ingredients and milk until combined.
5. Bake for 28–35 minutes. Cool completely.
6. Blend all Biscoff milk ingredients until smooth.
7. Poke holes, slowly pour milk mixture, and chill for 4-6 hours.
8. Beat cream cheese, cookie butter, sugar, and vanilla. Gradually whip in cold heavy cream until firm and fluffy.
9. Pipe cream over the chilled cake.
10. Drizzle with melted cookie butter and sprinkle with crushed cookies.