BISCOFF TRILECE CAKE
CAKE BATTER
4 egg whites
25 g granulated sugar
4 egg yolks
100 g granulated sugar
pinch of salt
75 ml sunflower oil
50 ml milk
150 g (all-purpose flour)
5 g baking powder (1½ teaspoons)
CREAM
500 ml heavy cream
8 g vanilla sugar (1 packet)
30 g granulated sugar (2 tablespoons)
16 g cream stiffener
MILK DRESSING
50 g granulated sugar
300 ml milk
50 g condensed milk
EXTRA
Biscoff spread (cookie butter)
Biscoff cookies
Crack the egg and separate the egg yolk from the egg white. Place both in separate bowls. It’s important that the bowls are dry, clean, and free from fat.
Whisk the egg whites together with 40 grams of sugar (on the highest setting for) 5-7 minutes, or until the mixture forms stiff white peaks.
Beat the egg yolks with the remaining sugar and a pinch of salt for 5-7 minutes, or until the mixture becomes frothy with a light yellow color. Add the sunflower oil and milk, and mix well. Sift the flour and baking powder over the bowl and mix again until smooth. Add half of the whipped egg whites and gently fold it into the egg yolk mixture. Note: Avoid vigorous stirring as it can deflate the cake batter. Then add the remaining egg whites and fold them in as lightly as possible.
