This delicious twist on the classic Tres Leches Cake infuses the light and airy sponge cake with a unique speculoos flavor. The cake, made from separated eggs, sugar, and a hint of vanilla, is soaked in a sweetened milk mixture, then topped with a fluffy whipped cream. Finished with a layer of speculoospasta and crushed speculoos cookies, it’s a delightful blend of traditional and modern flavors.
Why You’ll Love This
- Light and Moist Cake: The sponge cake absorbs the milk mixture for a wonderfully soft texture.
- Rich Speculoos Flavor: Adds a warm, spiced dimension to the cake.
- Creamy Topping: The whipped cream provides a smooth and light contrast.
- Versatile and Unique: A delightful variation for those who enjoy trying new twists on classic desserts.
Ingredients:
- Cake:
- 4 egg whites
- 25g granulated sugar
- 4 egg yolks
- 100g granulated sugar
- 0.2g salt
- 75ml sunflower oil
- 50ml milk
- 150g flour
- 5g baking powder
- Whipped Cream:
- 500ml cream (unwhipped)
- 8g vanilla sugar (or vanilla extract)
- 30g granulated sugar
- 16g stabilizer for whipping cream (klopfix)
- Milk Mixture:
- 50g granulated sugar
- 300ml milk
- 50g condensed milk
- Extra:
- Speculoospasta
- Speculoos cookies, crushed
Instructions:
- Prepare Cake: Whip egg whites with 25g sugar. In another bowl, whip yolks with 100g sugar and salt. Fold in oil, milk, flour, and baking powder. Gently fold in egg whites. Bake in a 35×24 cm dish until golden.
- Milk Mixture: Combine milk, sugar, and condensed milk. Pour over the cooled cake.
- Whipped Cream: Whip cream with sugars and stabilizer. Spread over the soaked cake.
- Final Touches: Spread speculoospasta and sprinkle crushed speculoos cookies on top.
- Chill and Serve: Refrigerate to allow flavors to blend.
Indulge in this Speculoos Tres Leches Cake, a deliciously moist and flavorful dessert that combines traditional techniques with the beloved taste of speculoos!
