BISCOFF CAKE!

-

Biscoff Cake!

A Delicious and Moist 3-layer Biscoff Cake with Lotus Biscuits! Perfect Spiced and Sweet cake for all Biscoff Lovers out there!

Ingredients
  1. Cake
  2. 400 g Unsalted Butter/Stork
  3. 400 g Light Brown Sugar
  4. 7 Large Eggs
  5. 400 g Self Raising Flour
  6. 2 tsp Baking Powder
  7. 1 tsp Vanilla Extract
  8. Buttercream
  9. 250 g Unsalted Butter (room temp)
  10. 500 g Icing Sugar
  11. 300 g Biscoff Spread
  12. 2-3 tbsps Boiling Water (optional)
  13. Decoration
  14. Crushed Lotus Biscoff Biscuits
  15. Whole Lotus Biscoff Biscuits
  16. Melted Biscoff Spread
  17. Sprinkles
  18. Grams - Ounces
Instructions
  1. For The Cake
  2. Heat the oven to 180C/160C Fan and line three 20cm/8inch sandwich cake tins with baking parchment – leave to the side.
  3. In a stand mixer, beat together the butter and light brown sugar for a few minutes until light and fluffy.
  4. Add in the flour, eggs, baking powder and vanilla and beat again briefly till combined – try not to overbeat! 
  5. If its really thick, mix in some whole milk to loosen. Divide the mixture between the three tins and smooth it over – bake for 25-30minutes until the cakes are golden and when the cake springs back (skewer should also come out clean)!
  6. Once baked, leave the cakes to cool in their tins for 10 minutes or so, and then remove and leave to cool fully on a wire rack. If the cake has domed slightly, leave the cake to cool upside down to flatten it slightly so its easier to decorate later!
  7. For The Decoration
  8. Beat the butter with an electric mixer for a couple of minutes to loosen it – Gradually add the icing sugar on a slow speed until it is combined then speed the mixer up and mix for 3-4 minutes until thoroughly combined and smooth.
  9. Add in the Biscoff Cookie Butter to the buttercream and continue mixing, and gradually add the boiling water until you reach the desired texture! Keep on beating for 5 minutes until whipped and silky smooth!
  10. Using your favourite piping tip, I used a large round tip, pipe the buttercream onto the bottom layer of the cake. Add the second layer, and pipe buttercream on again!
  11. Add on the third layer of the cake and pipe on the rest of the buttercream. Drizzle over some melted biscoff spread, and add on some Lotus Biscuits, Crushed biscuits and some sprinkles. Alternatively you can just slather the buttercream on instead! Enjoy!
Original Article Click Here 

Komentar

Posting Komentar

Postingan populer dari blog ini

DUMP AND BAKE CHICKEN ALFREDO PASTA CASSEROLE

-
Gambar
Dump and Bake Chicken Alfredo Pasta Casserole You only need 10 minutes of prep for this easy Dump-and-Bake Chicken Alfredo Pasta Casserole! Ingredients 1 (16 ounce) package uncooked rotini pasta 1 (22 ounce) jar Alfredo sauce (I used Prego Roasted Garlic Parmesan Alfredo) 3 cups chicken stock 2 cups diced rotisserie chicken (or other diced cooked chicken) 2 teaspoons minced garlic 2 cups shredded mozzarella (or Italian blend cheese) Optional: Parmesan cheese and fresh chopped herbs (such as basil, oregano, and parsley for garnish) Instructions Preheat oven to 425°F (220°C). In a large baking dish, stir together uncooked pasta, alfredo sauce, chicken stock, chicken, and garlic. Cover tightly with aluminum foil and bake for 30 minutes. Uncover; stir. At this point you should check the pasta to make sure that it is al dente (firm but just about finished cooking). I have had good luck with the 30-minute cook time; however, some readers have noted that it required
Baca selengkapnya

CREAMY CHICKEN RICE CASSEROLE

-
Gambar
CREAMY CHICKEN RICE CASSEROLE Looking for a main dish casserole the whole family will love? This Creamy Chicken Rice Casserole's got you covered! With its creamy deliciousness and how easy it is to make, it's a hit with both kids and grown-ups alike. Take advantage of a store-made rotisserie chicken to make prep even that much easier! INGREDIENTS : 1 rotisserie chicken, meat removed and cut into pieces* 1 c. finely chopped celery 1/2 c. finely chopped onion 4 T. butter 1 c. chicken broth 1 chicken flavored bouillon cube 1 (10.5 oz.) can cream of chicken soup 3 c. cooked rice 2 c. shredded cheddar cheese, divided About 1/4 tsp. salt & 1/8 tsp. pepper, or to taste INSTRUCTIONS : Melt the butter in a saute pan over medium heat. Saute the celery and onion until softened, about 8-10 minutes. Stir in the chicken broth and bouillon cube, breaking the bouillon cube up with a spoon and stirring until dissolved. Stir in the cream of chicken soup. Add cho
Baca selengkapnya

HEALTHIER BROCCOLI CHICKEN CASSEROLE

-
Gambar
HEALTHIER BROCCOLI CHICKEN CASSEROLE DESCRIPTION This hearty Broccoli Chicken Casserole recipe is made with your choice of pasta, tender chicken and broccoli, and the most delicious creamy cheddar mushroom sauce. See notes above for possible ingredient variations too. INGREDIENTS 8 ounces uncooked pasta* (I used whole-wheat rotini) 1 large head of broccoli*, cut into bite-sized florets (about 1 pound of florets) 2 tablespoons butter or olive oil 1 small white onion, thinly sliced 8 ounces baby bella (cremini) mushrooms, thinly sliced 4 cloves garlic, minced 3 tablespoons flour 1 cup chicken or vegetable stock 1 1/2 cups milk 1 teaspoon Dijon mustard 1/2 teaspoon fine sea salt 1/4 teaspoon freshly-cracked black pepper 2 cups (8 ounces) shredded sharp cheddar cheese, divided 2 cups diced (or shredded) cooked chicken INSTRUCTIONS Heat oven to 400°F. Cook pasta in a large stockpot of generously-salted boiling water until it is al dente. However, abo
Baca selengkapnya