Making a biscoff cake is a simple and fun weekend baking project! Plus, the end results taste so fantastic!
Biscoff is a small biscuit with a unique and delicious flavor! It also comes in a cookie butter spread. For today's recipe, you will need both.
The frosting for this cake is a swiss meringue buttercream. Making a swiss meringue buttercream is actually easier than it sounds. It yields a much lighter frosting compared to American buttercream.
Once you add your butter to the meringue, the mixture will probably curdle. Just keep beating the frosting until it's silky smooth.
Although swiss meringue buttercream uses eggs, the frosting is safe to eat. Make sure to cook the eggs and sugar until your thermometer reads 160 degrees F and no sugar granules are left.
|Level:👩🏽🍳👩🏽🍳|Time: 2 hours|Serves: 6|
2 1/2 cups all-purpose flour
1 1/2 cups brown sugar
1/2 cup biscoff biscuits, ground to a powder
1 tablespoon baking powder
1 teaspoon baking soda
3/4 cup butter, softened
1 cup milk
5 egg whites
1 1/4 cups granulated sugar
1 1/2 cups butter, room temperature
1/3 cup biscoff spread
Preheat your oven to 350 degrees F, and grease three 6" cake pans with butter. In a stand mixer, beat all your ingredients together. Divide into your prepared cake pans and bake for 35-40 minutes. Cool to room temperature.
Heat a pot over medium heat. Fill the pot 1/4 of the way full with water and place a heat-safe bowl over the top. This will be your double boiler. Lower the heat so it's at low, and mix the granulated sugar and egg whites until your candy thermometer reaches 160 degrees F. There should be no sugar granules left. Take the bowl off the heat and into a clean stand mixer. Whip the egg whites and sugar until stiff peaks form and the bowl is cool. Add in your butter one cube at a time. Mix in the cookie butter spread. If curdled, continue mixing until silky again.
Fill all your cake layers and sides with frosting. Decorate by adding biscoff cookies on the top.
- The Bored Baker 👩🏽🍳