After my successful attempts at creating a 2 ingredient flourless Nutella cake and a 3 ingredient flourless peanut butter cake, I tried my newest version, a three ingredient Biscoff cake. I can’t call it flourless because Biscoff spread actually has some flour in the ingredients from the crushed cookies.
My first attempt, I actually played around with the new crunchy Biscoff spread hoping it would add a bottom crunchy layer to the cake. But it didn’t really do much for the texture of the cake. So I decided to save the crunchy spread for eating and instead only used the original smooth Biscoff spread.
The cake is easy peasy. My favorite variation is still (and likely always will be) the Nutella one. The Biscoff version is worth trying too though.
5 ounces Biscoff spread (weigh this out on a scale)
1/2 cup sugar
1. Grease a 6 or 7 inch round springfoam pan. Then line with parchment paper on inner sides and bottom. You need to line with parchment paper because cake will stick even if you grease pan. Greasing it first makes the parchment paper stick better to the pan. Preheat oven to 350F. Beat eggs on highest speed with mixer until about triple in volume, about 6 minutes. Add in sugar and beat for another minute.
2. Measure out Biscoff spread into a glass bowl. Add in 1/3 of the egg mixture. Stir with a spatula in the same clockwise direction until all of the egg is mixed in and no streaks remain. Then add another 1/3 of egg mixture and stir again until no egg streaks remain. Pour in remaining third and make sure to scrape the foam that sticks to the mixing bowl into the batter and stir until no streaks remain.
3. Pour batter into springfoam pan. Bake for 20-25 minutes until knife inserted comes out clean. Let cake cool before cutting and serving.
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