Biscoff Cake
Indulge in the heavenly flavors of Biscoff cake, a delightful dessert that combines the warm, spiced notes of Biscoff cookies with a moist, fluffy cake. This recipe is perfect for gatherings or a sweet treat at home. With its creamy frosting and crunchy cookie topping, each bite is a celebration of taste. Get ready to impress your friends and family with this scrumptious cake that requires minimal effort and delivers maximum flavor.
Ingredients
- 200g Biscoff cookies
- 200g all-purpose flour
- 200g sugar
- 100g unsalted butter
- 2 large eggs
- 120ml milk
- 2 tsp baking powder
- 1 tsp vanilla extract
- Pinch of salt
- Biscoff spread for frosting
Servings and Cooking Time
This Biscoff cake serves approximately 8 people.
– Preparation Time: 20 minutes
– Cooking Time: 30 minutes
Nutritional Value
Per serving (1 slice):
– Calories: 320
– Protein: 4g
– Carbohydrates: 45g
– Fat: 15g
– Sugar: 20g
Step-by-Step Cooking Process
- Preheat your oven to 180°C (350°F) and grease a cake pan.
- Crush the Biscoff cookies into fine crumbs.
- In a bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract and milk.
- Sift together the flour, baking powder, and salt, then gradually add to the wet mixture.
- Fold in the crushed Biscoff cookies until evenly combined.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 30 minutes or until a toothpick comes out clean.
- Let the cake cool before frosting with Biscoff spread.
Alternative Ingredients
You can substitute Biscoff cookies with speculoos cookies for a similar flavor. For a gluten-free option, use almond flour instead of all-purpose flour. Additionally, dairy-free alternatives for butter and milk can be used for a vegan version.
Serving and Pairings
This Biscoff cake pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. It also makes a perfect accompaniment to a cup of coffee or tea, enhancing the rich flavors of the cake.
Storage and Reheating
Store any leftover Biscoff cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, refrigerate it for up to a week. This cake can be frozen for up to 2 months; just ensure it’s well-wrapped. Reheat individual slices in the microwave for a few seconds.
Cooking Mistakes
- Overmixing the batter can lead to a dense cake.
- Not measuring ingredients accurately can affect texture.
- Baking at the wrong temperature may result in uneven cooking.
- Skipping the cooling time before frosting can cause the frosting to melt.
- Using stale cookies will impact flavor.
Helpful Tips
- Use room temperature ingredients for better mixing.
- For added flavor, sprinkle some cookie crumbs on top of the frosting.
- Make sure your oven is preheated for even baking.
- Let the cake cool completely before serving for the best texture.
FAQs
Can I make this cake ahead of time?
Yes, you can bake the cake a day in advance. Just store it properly to maintain freshness.
What can I use instead of Biscoff spread?
You can use any cookie butter, or even chocolate ganache, for a different flavor profile.
Is this cake suitable for freezing?
Absolutely! Just ensure it’s properly wrapped to prevent freezer burn.
How can I make the cake more moist?
Adding a bit more milk or using oil instead of butter can enhance moisture.
Can I add other flavors to the cake?
Certainly! Adding some cinnamon or nutmeg can give it a warm spice flavor.
Conclusion
The Biscoff cake is a delightful dessert that combines unique flavors with simple preparation. Perfect for any occasion, this cake is sure to please everyone. Enjoy the rich, spiced taste of Biscoff in every slice!
Biscoff Cake
Ingredients
- 200 g Biscoff cookies
- 200 g all-purpose flour
- 200 g sugar
- 100 g unsalted butter
- 2 large eggs
- 120 ml milk
- 2 tsp baking powder
- 1 tsp vanilla extract
- Pinch of salt
- Biscoff spread for frosting
Instructions
- Preheat your oven to 180°C (350°F) and grease a cake pan.
- Crush the Biscoff cookies into fine crumbs.
- In a bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract and milk.
- Sift together the flour, baking powder, and salt, then gradually add to the wet mixture.
- Fold in the crushed Biscoff cookies until evenly combined.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 30 minutes or until a toothpick comes out clean.
- Let the cake cool before frosting with Biscoff spread.