Preheat the oven to 350°F (175°C) and grease a 9x13 inch baking pan.

In a medium bowl, whisk together flour, cornstarch, baking powder, cinnamon, and salt.

In a large bowl, beat eggs and sugar until pale and fluffy. Add milk and vanilla, mix until combined.

Gently fold dry ingredients into the egg mixture in batches until just combined.

Pour the batter into the prepared baking pan and bake for about 25 minutes until golden.

Let the cake cool for 30 minutes, then poke holes in it using a fork.

Whisk together evaporated milk, condensed milk, half-and-half, and melted Biscoff spread.

Pour the milk mixture over the cooled cake and refrigerate for at least 2 hours or overnight.

Whip together heavy cream, powdered sugar, and vanilla until stiff peaks form.

Spread whipped topping over the chilled cake and garnish with Biscoff spread and crushed cookies.