3 Ingredient Biscuit Cake
Directions
- 1Crush the biscuits into a fine powder.
- 2Crush the biscuits into a fine powder.
- 3Crush the biscuits into a fine powder.
- 4Stir in the baking powder.
- 5Stir in the baking powder.
- 6Stir in the baking powder.
- 7Add the soy milk and mix well.
- 8Add the soy milk and mix well.
- 9Add the soy milk and mix well.
- 10Pour the mixture into a lined baking tray.
- 11Pour the mixture into a lined baking tray.
- 12Pour the mixture into a lined baking tray.
- 13Bake at 170° for 15-20 minutes.
- 14Bake at 170° for 15-20 minutes.
- 15Bake at 170° for 15-20 minutes.
- 16Melt the biscoff spread (optional).
- 17Melt the biscoff spread (optional).
- 18Melt the biscoff spread (optional).
- 19Pour the melted biscoff spread over the cooked cake (optional).
- 20Pour the melted biscoff spread over the cooked cake (optional).
- 21Pour the melted biscoff spread over the cooked cake (optional).
- 22Add crushed biscuits on top (optional).
- 23Add crushed biscuits on top (optional).
- 24Add crushed biscuits on top (optional).
- 25Allow to cool and set before serving.
- 26Allow to cool and set before serving.
- 27Allow to cool and set before serving.
Ingredients
- 400 g biscoff biscuits
- 400 g biscoff biscuits
- 400 g biscoff biscuits
- 1.5 tsp baking powder
- 1.5 tsp baking powder
- 1.5 tsp baking powder
- 380 ml soy milk
- 380 ml soy milk
- 380 ml soy milk
- 0 biscoff spread
- 0 biscoff spread
- 0 biscoff spread
- 0 crumbled biscuits
- 0 crumbled biscuits
- 0 crumbled biscuits
Equipment
rolling pinbowlwhiskbaking trayspoon