The Cascade Kitchen is a student-run food column that brings you budget-friendly recipes and cooking tips. Check back monthly for something new to try in the kitchen, or if you want to see your own recipe featured next, get started by reaching out to culture@ufvcascade.ca.
Whether you’re feeling homesick, recovering from a break up, having a sleepover with friends, or it’s one of those random Tuesdays when the world feels too overwhelming, this Biscoff tres leches is the solution to all. This budget-friendly dessert is simple, cheap, doesn’t require anything fancy, and can be made even in a tiny dorm kitchen.
Ingredients
Cake:
- 1 box of golden or butter cake mix
- 3 eggs
- 1/2 cup butter
- 1 ¼ cup milk
Tres leches soak:
- 1/3 can of sweetened condensed milk
- 1/3 can of evaporated milk
- 1/3 cup 3% milk
- 1/2 tsp vanilla essence
Topping:
- Whipped cream
- Biscoff spread
- Crushed Biscoff cookies (for garnish, if you’re feeling a little boujee)
Method
- Preheat your oven to 350°F.
- In a bowl, whisk together the whites of three eggs until they form soft peaks. Mix the rest of the wet cake ingredients in another bowl, including the egg yolks.
- Now, combine the box mix with the wet ingredients and fold in the egg whites. Don’t over-mix — just enough to keep it airy. Then pour into a greased 8×8” pan and bake for 25-30 minutes, until the batter is golden and a skewer comes out clean from the middle.
- Let the cake cool for 10-15 minutes. After that, take a fork or chopsticks and poke holes all over the cake — this will help to soak in the milk mixture.
- While waiting for the cake to cool, take a bowl and whisk together all three milks and the vanilla. Pour this slowly over the cake, making sure it soaks in evenly. Don’t rush it — tres leches is all about patience.
- Let the dessert chill in the fridge for at least two hours.
- Spread a layer of whipped cream all over the chilled cake. Use the back of a spoon or spatula to smooth it out like frosting.
- Now, in a small pan or microwave-safe bowl, gently heat the Biscoff spread with a bit of milk. Stir until it becomes a pourable consistency, but not too runny.
- Drizzle the Biscoff spread over the whipped cream and top it off with crumbled Biscoff cookies.
- Your Biscoff tres leches is ready to serve!
Hello, I’m Gauri Sethi, a passionate staff writer at the Cascade responsible for writing content that resonates with the masses. Currently, I am pursuing business administration, but deep down, I am a person who loves expressing herself through writing.
