Biscoff Coquito Tres Leches

Biscoff Coquito Tres Leches

Melissa Garcia
PREP TIME: 90 MIN BAKE TIME: 30 MIN TOTAL TIME: 120 MIN
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All the Holiday fun...

Ingredients

Sponge Cakes

  • 1 Cup All Purpose Flour
  • 3/4 Cups Granulated Sugar
  • 1 Tsp Baking Powder
  • 1/2 Tsp Salt
  • 5 Tbsp Unsalted Butter
  • 1/3 Cup Whole Milk
  • 2 Eggs
  • 1 Egg Yolk
  • 1/2 Tbsp Vanilla
  • 3 Tbsp Cookie Butter

Milk Blend

  • 1-14oz Can Condensed Milk
  • 3 1/2 Tbsp Cookie Butter
  • 1 1/3 Cups Coconut Milk
  • 3/4 Cup Evaporated Milk
  • 1/3 Cup Coconut Cream
  • 1/2 Tsp Vanilla Extract
  • 1 Tsp Cinnamon
  • 1/4 Tsp Nutmeg
  • 1 1/2 Tbsp Bacardi Rum(Optional)

    • Whipped Cream

  • 1 1/4 Cups Heavy Whipping Cream
  • 3 Tbsp Sugar
  • 1 Tsp Vanilla Extract
  • 3 Tbsp Cookie Butter

    • Extras

  • 1/3 Cup Cookie Butter (Drizzle)
  • Piping Bag
  • 1M Tip
  • Biscoff Cookies (Garnish)

    • Instructions

      Preheat oven to 350F and prepare 5- 4" round baking with non stick spray.
    1. Heat milk and butter together in the microwave until it is melted add vanilla mix until combined and set aside.
    2. Sift the flour, baking powder and salt and set aside.
    3. In a bowl beat eggs and sugar on high speed for 5-7 minutes until it has doubled in volume.
    4. Fold the flour mixture in two parts into the egg mixture.
    5. In a small microwave safe bowl microwave the cookie butter for 10-15 seconds to soften and set aside.
    6. Once the flour is mixed make sure the milk/butter mixture is warm and add it to the egg/flour mixture and mix until combined.
    7. Right after add the softened cookie butter to the mixture while it is still beating and allow it to mix until combined for 30 seconds to 1 minute.
    8. Scrape the bottom and sides of the bowl making sure the cookie butter mixed well. But do not over mix.
    9. Bake for 20-30 minutes or until a toothpick inserted in the center comes out clean.
    10. Allow the cakes to cool completely.
    11. Once the cakes have cooled remove them from the pans and place plastic wrap in the pan enough to cover the top after soaking.
    12. Cut the longer flat part of the cake place the cakes back in the pan and with a fork poke holes over the top.
    13. Place the cake back in the pan and poke holes all around the top of the cake.
    14. Prepare the milk blend by adding all the milks and cinnamon and mixing until combined.
    15. Easiest way- Blend the milk mixture since coconut milk and coconut cream are thick and then run it through a sift 2-3 times.
    16. Then soak the cake in two to three additions allowing the cake to soak in the milk each time.
    17. Once the cake has soaked in all of the milk enclose with the plastic wrap around the pan. Add more to cover the pan to allow it to set in refrigerator for 4-6 hours.
    18. Next, add the heavy whipping cream, sugar, cookie butter and vanilla into a bowl and mix on low speed until it begins to thicken. Mix well on the pieces of cookie butter that will spread around.
    19. Once the whipped cream has soft peaks bump the speed up to high and mix until it has stiff peaks.
    20. Remove the little cakes from the cups into a plate.
    21. Using a piping bag with a 1M tip pipe a two layer swirl around the top of the cake.
    22. In a microwafe safe bowl melt the cookie butter by microwaving 15-20 seconds at a time until melted it melts fast.
    23. Allow it to cool but not harden.
    24. Using a spoon or a piping bag drizzle the cakes with cookie butter.
    25. Put a piece of a biscoff cookie half on top.
    26. Enjoy!
    27. Cakes can be stored in the fridge for up to 5 days.
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