- 4 large eggs
- 6 oz weighted creamy cookie butter (see note)
- 1/2 cup sugar
Grease a 7 inch round springform pan with PAM with flour (alternatively you can cut parchment paper to fit the pan and line pan with parchment paper). Preheat oven to 350°F.
- Beat eggs on highest speed with a stand mixer using the whisk attachment, until triple in volume, about 6 minutes. Make sure you beat the eggs long enough. This cake depends on the eggs. The egg batter should turn a very pale yellow and become quite thick. Add in sugar and beat for another 2 minutes.
- Measure out cookie butter into a large mixing bowl. Add in 1/3 of the egg mixture. Gently stir and fold with a spatula in the same clockwise direction until all of the egg is mixed in and no streaks remain. Make sure you are stirring by hand gently with a spatula. Do not use a whisk and do not use a mixer otherwise you will deflate the eggs too much. Then add another 1/3 of egg mixture and stir again until no egg streaks remain. Scrape a few times from the bottom of your bowl to make sure there is no cookie butter that may have sunk to the bottom. Pour in remaining third and make sure to scrape the egg foam that sticks to the mixing bowl into your batter and stir until no streaks remain.
Pour batter into springform pan. Bake for 30-35 minutes (mine took 32 minutes) until knife inserted in the middle comes out clean and surface of cake bounces back slightly upon touch. Let cake cool before cutting and serving. The cake will initially be puffy and will deflate and shrink slightly as it cools. If desired, decorate, surface. You can do a simple powdered sugar and some Biscoff cookie pieces or you can spread some warmed up cookie butter or dulce de leche sauce.
- I used Biscoff spread. Also, remember 6 oz by weight is not the same as 6 fluid oz so please weigh the cookie butter on a scale.