I’ve made a lot of biscoff desserts but I can’t remember the last time I made a biscoff cake. So I wanted to make one but instead of a regular cake I was going for the ones you would get at a dessert shop. You know like the ones that are plated, extremely small but also extremely expensive, that’s what I was going for with this!
Biscoff Cake
Ingredients
- for the cake:
125g softened unsalted butter
(you can also use margarine)125ml vegetable oil
250g granulated sugar
2 tsp vanilla extract
4 eggs
250g self-raising flour
4 tbsp warm milk
- for the biscuit base:
200g biscoff biscuits
80g unsalted butter
- for the sweet milk:
100ml milk
40g icing sugar
1 tsp vanilla
- for the whipped cream:
280ml double cream
2 tsp vanilla extract
80g icing sugar
plus a jar of biscoff spread
Directions
- cake:
- start by greasing and lining each side of an 8 inch, loose bottomed, cake tin. leave this aside and at this point also pre-heat your oven to 170c/325f
- add the butter, oil, sugar and vanilla into a bowl and beat these together on high speed for 5 minutes
- add in 2 of the eggs, mix and then add the remaining 2
- now add in the flour and milk then mix until you get a smooth batter
- pour this batter into your tin then bake this for around 50-55 minutes or until a toothpick comes out clean
- once this has baked, let it cool completely then take it out of the tin and cut it in half, horizontally, to make 2 layers
- biscuit base:
- crush the biscuits either with a food processor or just put them in a food bag and hit with a rolling pin
- melt the butter then mix this with the crushed biscuits
- whipped cream:
- add the cream, vanilla and icing sugar into a large bowl
- whisk this until the mixture becomes thick and stiff peaks form
- as soon as the stiff peaks form, stop mixing you don't want to over whip this
- to assemble:
- with the tin you baked the cake in, wash it then grease and line each side again with baking paper
- add the biscuit base you made and press this down firmly until you get an even layer
- pour some melted biscoff spread over this then add a layer of the cake on top
- i brushed the cake layers with a sweet milk (just mix the 3 ingredients together), this is optional but i think it makes the cake softer
- add the whipped cream, smooth it out then add the other layer of cake
- add some more biscoff spread on top, then leave this to chill in the fridge for at least 2 hours, or overnight is way better
- once it has chilled, take it out of the tin, cut into it and enjoy!
