Biscoff Cake
Indulge in the rich and buttery layers of biscoff cake, a delightful dessert that brings together the unique flavors of Biscoff cookies and creamy frosting.
Print
Pin
Servings: 8 servings
Calories: 350kcal
Ingredients
- 200 g Biscoff cookies
- 250 g all-purpose flour
- 200 g sugar
- 100 g unsalted butter softened
- 3 large eggs
- 200 ml milk
- 1 tsp baking powder
- 1 tsp vanilla extract
- 300 ml heavy cream
- 50 g powdered sugar
Instructions
- Preheat your oven to 180°C (350°F) and grease two round cake pans.
- Crush the Biscoff cookies into fine crumbs and set aside.
- In a large bowl, cream together the softened 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 mix until combined.
- In another bowl, whisk together the flour and baking powder.
- Gradually add the dry ingredients to the butter mixture, alternating with the milk until smooth.
- Fold in the crushed Biscoff cookies gently into the batter.
- Divide the batter evenly between the prepared pans and smooth the tops.
- Bake for 25-30 minutes, or until a toothpick inserted comes out clean.
- Let the cakes cool in the pans for about 10 minutes, then transfer to a wire rack to cool completely.
- Whip the heavy cream with powdered sugar until soft peaks form.
- Once the cakes are cooled, layer them with whipped cream and remaining crushed cookies.
Nutrition
Calories: 350kcal | Carbohydrates: 30g | Protein: 5g | Fat: 20g | Fiber: 1g