The Ultimate Biscoff Cake Everyone Will Love! Rich, Creamy & Delicious I Vintage Cake Decorating

מצרכים

• ▢ 110g Unsalted Butter, softened
• ▢ 30g Oil
• ▢ 180g Dark Brown Sugar
• ▢ 10ml Vanilla Extract
• ▢ 1tsp Cinnamon
• ▢ 180g Buttermilk, room temperature
• ▢ 80g Biscoff Spread
• ▢ 3 Eggs, room temperature
• ▢ 310g Self Raising Flour/Plain Flour
• ▢ 10g Baking Powder
• ▢ 11 Biscoff Biscuits
• Preheat the oven to 160°C. Line three 6-inch cake pans with parchment paper.
• Ensure all ingredients are at room temperature before starting.
• Add the softened butter, oil, brown sugar, vanilla and cinnamon to a mixing bowl and cream until light, pale, and fluffy.
• Add the buttermilk and biscoff spread to the cake batter and mix on low speed until combined.
• Add the eggs one at a time, mixing well after each addition. Scrape down the bowl as needed.
• Sift together the plain flour, baking powder and gently fold using spatula. Do not overmix.
• Crush 11 biscoff biscuits and combine with spatula until evenly distributed.
• Divide the batter evenly among the prepared cake pans.
• Bake for 25–30 minutes or until the tops are lightly golden and a skewer inserted into the centre comes out clean.
• Allow the cakes to cool in the pans for 15 minutes before transferring to a wire rack to cool completely.
• BISCOFF SWISS MERINGUE BUTTERCREAM
• ▢ 130g Egg Whites
• ▢ 250g Caster Sugar
• ▢ 500g Unsalted Butter (softened)
• ▢ 2 tsp Vanilla Extract
• ▢ 100g Biscoff Spread (or to your taste)

אופן ההכנה

1. Place the egg whites and caster sugar into a heatproof bowl and place over a pan of gently simmering water. Make sure th