Ultimate Biscoff Cake
This Biscoff Spread Cake is layered with a Biscoff Spread Whipped Cream, and then topped with fresh glazed strawberries and lined with crunchy Biscoff cookies.
Ingredients
For the Cake
- 8 eggs
- 12 ounces Biscoff cookie spread
- 1 cup granulated sugar
For the Frosting and Filling
- 4 cups heavy cream
- 1 cup Biscoff Spread
For the Exterior
- 1 pack Biscoff Cookies
- pint fresh strawberries
- apricot jam
Instructions
Make the Cakes
- Preheat oven to 350°F. Grease two 6" round cake pans.
- Beat the eggs on high speed with a stand mixer fitted with a whisk attachment. Beat them until they are triple in volume. The eggs are beaten long enough when the mixture is pale yellow and thick. Add the sugar and beat it into the egg mixture for two 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 the 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 the prepared pans. Bake for 30-35 minutes until knife inserted in the middle comes out clean and surface of cake bounces back slightly upon touch. Let cakes cool completely. The cake will initially be puffy and will deflate and shrink slightly as it cools.
Make the Frosting and Filling
- While cakes are cooling, make the whipped cream frosting by adding heavy cream and Biscoff spread to stand mixer and mixing on high speed until stiff peaks form.
Assemble the Cake
- For some step to step photos, check out my Kit Kat Cake. Once cake rounds are completely cool, add a thick layer of whipped cream to the surface of one round, making sure it is spread evenly across.
- Then add the second round cake on top. Spread a thin layer of whipped cream across the exterior of the entire cake. Stick Biscoff cookies to side, lining the cake.
- Add fresh strawberries to top. Melt about 1/4 cup apricot jam in microwave for about 20 seconds. Using a pastry brush, brush strawberries for the glaze. Refrigerate cake for about 1 hr before serving.
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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