Start by crushing the Biscoff cookies into fine crumbs using a food processor or a rolling pin. In a mixing bowl, combine these crumbs with flour and whisk together. Then, add in the eggs, sugar, and your choice of evaporated, sweetened condensed, and whole milk. Mix until the batter is smooth and well-combined, approximately 2-3 minutes.

Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking pan and pour the cake batter into it, spreading it evenly. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean. Once baked, allow the cake to cool in the pan on a cooling rack for about 20 minutes.

While the cake is cooling, whisk together the evaporated milk, sweetened condensed milk, and whole milk in a separate bowl. Once the cake has cooled sufficiently, poke holes all over the top using a fork. Slowly and evenly pour the milk mixture over the cake, allowing it to soak in. Cover the cake with plastic wrap and refrigerate for at least 4 hours, preferably overnight for the best flavor absorption.

In a clean mixing bowl, pour in the heavy cream and beat it using an electric mixer on high speed. Continue whipping until stiff peaks form, which should take about 3-5 minutes. Gently fold in the crushed Biscoff cookies with a spatula, blending until they are evenly distributed throughout the whipped cream.

Carefully take the soaked Biscoff Tres Leches Cake from the refrigerator. Spread the whipped topping generously over the surface, using an offset spatula for a smooth finish. For an extra touch, sprinkle additional crushed Biscoff cookies on top, creating a beautiful and delicious garnish.

Slice the Biscoff Tres Leches Cake into squares and serve chilled. The cake is sure to delight your guests with its moist texture and unique flavor combination. Enjoy this creamy twist on the traditional Tres Leches cake at your next gathering or as a sweet treat at home.