Biscoff Trilece Cake

Crack the egg and separate the yolk from the egg white. Place each in a separate bowl. It's important that the bowls are dry, clean, and free of any grease.

Beat the egg whites with 40 grams of sugar on high speed for 5-7 minutes, or until the mixture stiffens.

Beat the egg yolks with the remaining sugar and a pinch of salt on high speed for 5-7 minutes, or until the mixture becomes frothy and light yellow.

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 beaten egg whites and gently fold them into the egg yolk mixture. Note: Avoid vigorous stirring as it can deflate the cake. Then add the remaining egg whites and fold them in as gently as possible.

Grease the baking dish thoroughly and pour the batter into it. Place the dish in a preheated oven at 160°C (320°F). Bake for 30-35 minutes, keeping a close eye on it, as baking times can vary. The cake is done when a toothpick inserted into the center comes out clean.

In a deep bowl, whip the cream with vanilla sugar, sugar, and whipping cream stabilizer until stiff.

Combine the sugar, milk, and condensed milk in a saucepan. Heat until the sugar dissolves. Let the mixture cool.

Use a toothpick to poke holes in the cake and pour the cooled milk mixture over the warm cake. Let the cake cool. Spread half of the whipped cream over the cake. Place a layer of Biscoff cookies on top and cover with another layer of whipped cream, smoothing it evenly.

Warm the Biscoff paste in a saucepan over low heat, stirring until it becomes liquid.

Spread the liquid Biscoff paste over the layer of whipped cream and let it chill in the refrigerator for a few hours, preferably overnight. Finish by adding lines of Biscoff paste and cookies as a garnish.