Friday, 31 July 2015

Biscoff Cake - Recipe to my own Biscoff cake.


Biscoff is a type of spiced biscuit, originally from Belgium. Nowadays it is a regular luxury given with a tea or coffee, in cafes and restaurants all over the world. 
 Biscoff cake is based around a victoria sandwich however it is Biscoff flavoured. With two sweet soft sponges separated with biscoff spread, after this cake you will never think of biscoff biscuits the same again.  

Ingredients

  • 175g  Self Raising Flour/ Supreme Sponge flour
  • 175g Butter
  • 175g Caster Sugar
  • 3 Eggs

     Filling

    •  100g-200g Lotus Biscoff smooth spread

      Topping

      •  100g Butter
      • 100g icing sugar 

      Directions

      1. Preheat the Oven to 180 Celsius (Fan oven) or 160 Celsius if you have a fan oven.
      2. Grease two (7in) round cake tins with butter or line with baking paper.
      3. Whisk the butter and sugar until light and fluffy with an electric mixer.
      4. Next Slowly add in the eggs one by one to avoid curdling.
      5. Then sift the flour slowly into the bowl.
      6. With a spoon, gently fold in the flour until smooth.
      7. Divide the mixture evenly between the two cake tins, smoothing the tops with a baking spatula.
      8. Bake for 20-25 minutes or until golden brown.
      9. Leave to cool for 10 minutes in the tins then take then turn out, good side up onto a cooling rack to cool.
      10. Beat together the butter and icing sugar to create your butter cream.
      11. Gently spread the cream evenly onto the top of one of your cooled sponges.
      12. On the other spread the Biscoff spread.
      13. Place the plain side of your buttercream sponge on top of the biscoff side of the other, kind of like a Victoria sandwich idea but the cream on top! 


      Notes and Recommended Products

      Lotus smooth Biscoff spread is sold in large supermarket stores such as tesco for £2.25 per 400g.
      As always I recommend stork for butter
      However for flour I recommend McDougalls Supreme Sponge Premium Self Raising Flour. This is because this style of cake is better soft and spongey. The texture of the sponge plays a big part to this cake as the softness contrasts with the thick filling and topping. If the sponge was moist and buttery, it would be far too sickly and sweet.

      Please note: this is my recipe, it is not from a cooking book. So if you have any thoughts, questions and (hopefully not) any complaints simply email me at simplymariarose@gmail.com or leave a message in the comments box below.

      1 comments:

      1. Lovely! Inspired by you and have just made this came using your recipe this morning for my husband as a Father's Day present. (Hubby and son are big fans of Biscoff so this is perfect for them!)

        ReplyDelete

       

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