Biscoff Cake
Are you ready to indulge in a heavenly dessert? This biscoff cake combines the rich, caramelized flavor of biscoff cookies with a moist, fluffy cake. Perfect for celebrations or a sweet treat any day, this cake is easy to make and utterly delicious. Follow along as we guide you through the process of creating this delightful masterpiece that will impress your friends and family!
Ingredients
- 200g Biscoff cookies, crushed
- 250g cream cheese
- 200g heavy whipping cream
- 150g powdered sugar
- 100g unsalted butter, softened
- 200g flour
- 3 large eggs
- 1 tsp vanilla extract
- 1 tsp baking powder
- Pinch of salt
Servings and Cooking Time
This recipe makes 8 servings. Preparation time is approximately 30 minutes, while cooking time is around 30-35 minutes.
Nutritional Value
Each serving of the biscoff cake contains approximately 350 calories, 20g fat, 45g carbohydrates, and 5g protein. This nutritional value is based on one serving size.
Step-by-Step Cooking Process
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a bowl, combine crushed biscoff cookies and melted butter to form a crust.
- Press the mixture into the bottom of the cake pan evenly.
- In a separate bowl, beat together cream cheese and powdered sugar until smooth.
- Add heavy whipping cream and vanilla extract to the mixture and whip until fluffy.
- In another bowl, mix flour, baking powder, and salt together.
- Gradually add the dry ingredients to the cream mixture, mixing well.
- Incorporate eggs one at a time, mixing until fully combined.
- Pour the batter over the prepared crust in the cake pan.
- Bake in the preheated oven for 30-35 minutes or until a toothpick comes out clean.
Alternative Ingredients
If you’re looking for alternatives, you can use gluten-free flour instead of regular flour for a gluten-free biscoff cake. Additionally, dairy-free cream cheese and whipped cream can be used for a vegan version.
Serving and Pairings
This biscoff cake pairs wonderfully with a cup of coffee or tea. You can also serve it with fresh berries or a drizzle of caramel sauce for added sweetness.
Storage and Reheating
Store the biscoff cake in an airtight container in the refrigerator for up to 5 days. It can also be frozen for up to 3 months. To reheat, allow it to thaw in the fridge overnight and serve at room temperature.
Cooking Mistakes
- Not preheating the oven can lead to uneven baking.
- Overmixing the batter may result in a tough cake.
- Using cold ingredients can prevent proper mixing.
- Not greasing the pan properly can cause sticking.
- Baking for too long can dry out the cake.
Helpful Tips
- Use room temperature ingredients for better mixing.
- Chill the cake before slicing for cleaner cuts.
- Decorate with additional biscoff cookies for presentation.
- Experiment with different flavored extracts for a twist.
FAQs
Can I make this cake ahead of time?
Yes, you can prepare the cake a day in advance. Just store it in the refrigerator to maintain freshness.
What can I use instead of cream cheese?
You can substitute cream cheese with mascarpone cheese for a different flavor and texture.
How do I know when the cake is done?
Insert a toothpick in the center; if it comes out clean, the cake is ready.
Can I add more biscoff flavor?
Absolutely! You can incorporate biscoff spread into the frosting for an extra kick.
Is this cake suitable for freezing?
Yes, the biscoff cake freezes well. Wrap it tightly before freezing to prevent freezer burn.
Conclusion
This biscoff cake is a delightful treat that combines the unique flavors of biscoff cookies with a soft, moist texture. Perfect for any occasion, it’s sure to impress your guests and become a favorite in your dessert repertoire. Enjoy every delicious bite!
Biscoff Cake
Ingredients
- 200 g Biscoff cookies crushed
- 250 g cream cheese
- 200 g heavy whipping cream
- 150 g powdered sugar
- 100 g unsalted butter softened
- 200 g flour
- 3 large eggs
- 1 tsp vanilla extract
- 1 tsp baking powder
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a bowl, combine crushed biscoff cookies and melted butter to form a crust.
- Press the mixture into the bottom of the cake pan evenly.
- In a separate bowl, beat together cream cheese and powdered sugar until smooth.
- Add heavy whipping cream and vanilla extract to the mixture and whip until fluffy.
- In another bowl, mix flour, baking powder, and salt together.
- Gradually add the dry ingredients to the cream mixture, mixing well.
- Incorporate eggs one at a time, mixing until fully combined.
- Pour the batter over the prepared crust in the cake pan.
- Bake in the preheated oven for 30-35 minutes or until a toothpick comes out clean.
