Biscoff Cake
Serves 1
Directions
- 1Crush 400g biscoff biscuits
- 2Crush 400g biscoff biscuits
- 3Crush 400g biscoff biscuits
- 4Add 2tsp baking powder
- 5Add 2tsp baking powder
- 6Add 2tsp baking powder
- 7Pour 350ml milk
- 8Pour 350ml milk
- 9Pour 350ml milk
- 10Mix well
- 11Mix well
- 12Mix well
- 13Transfer into the tin
- 14Transfer into the tin
- 15Transfer into the tin
- 16Bake 20-25 minutes in 170 degrees or until toothpick come out clean
- 17Bake 20-25 minutes in 170 degrees or until toothpick come out clean
- 18Bake 20-25 minutes in 170 degrees or until toothpick come out clean
- 19Mix 250g mascarpone, 300ml double cream and 2tbsp biscoff spread
- 20Mix 250g mascarpone, 300ml double cream and 2tbsp biscoff spread
- 21Mix 250g mascarpone, 300ml double cream and 2tbsp biscoff spread
- 22Spread it over the cooled Biscoff sponge
- 23Spread it over the cooled Biscoff sponge
- 24Spread it over the cooled Biscoff sponge
- 25Melt 150g of Biscoff spread in microwave
- 26Melt 150g of Biscoff spread in microwave
- 27Melt 150g of Biscoff spread in microwave
- 28Pour over cream and smooth it out
- 29Pour over cream and smooth it out
- 30Pour over cream and smooth it out
- 31Decorate with biscuits and refrigerate minimum 2 hours
- 32Decorate with biscuits and refrigerate minimum 2 hours
- 33Decorate with biscuits and refrigerate minimum 2 hours
Ingredients
- 400 g Biscoff biscuits
- 400 g Biscoff biscuits
- 400 g Biscoff biscuits
- 2 tsp baking powder
- 2 tsp baking powder
- 2 tsp baking powder
- 350 ml milk
- 350 ml milk
- 350 ml milk
- 250 g mascarpone
- 250 g mascarpone
- 250 g mascarpone
- 300 ml double cream
- 300 ml double cream
- 300 ml double cream
- 2 tbsp Biscoff spread
- 2 tbsp Biscoff spread
- 2 tbsp Biscoff spread
- 150 g Biscoff spread
- 150 g Biscoff spread
- 150 g Biscoff spread
- biscuits
- biscuits
- biscuits
Equipment
glass bowlshot glassspoonwhisktintoothpickspatulamicrowaveknifefork