google.com, pub-7010661564957692, DIRECT, f08c47fec0942fa0
 
  • Jessica’s Delicacies

Biscoff cake!

Updated: Oct 11, 2020



Ingredients -

250g unsalted butter or baking spread

250g golden caster sugar

250g self raising flour

3 large eggs

2 tbsp Biscoff spread

1 tsp vanilla extract


Buttercream -

200g unsalted butter

400g icing sugar

150g white chocolate

1 tsp vanilla extract


Decoration -

1/2 jar Biscoff spread


Instructions -

  1. Preheat your oven to 160 degrees fan and grease and line two 8” cake tins.

  2. In a bow beat together the butter and sugar until light and fluffy.

  3. Add in the eggs and vanilla and mix until combined.

  4. Sift in the flour and mix until combined.

  5. Add in the Biscoff spread and mix until distributed throughout.

  6. Pour the cake batter evenly into the two tins and cook in the centre of the oven for 20-25 minutes. I cooked mine for 22 minutes.

  7. Once baked leave aside to cool completely.

Decoration -

  1. In a bowl beat together the butter and icing sugar until fluffy.

  2. Melt the white chcoolate in the microwave in 30 seconds bursts. Leave to cool down to room temperature.

  3. Add the vanilla and cooled white chocolate to the buttercream. Mix to combine.

  4. Either pipe or spread the buttercream on top of the first cake layer. Put the second layer on top.

  5. In the microwave melt 1/2 jar of Biscoff spread.

  6. Pour the spread over the middle of the top layer and spread onto the cake. Leave the edge so you can pipe the rest of the buttercream.

  7. Pipe the rest of the buttercream around the edge of the top cake layer. Put into the fridge to set.

  8. Once set, serve and enjoy!