Biscoff Layer Cake
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Biscoff Layer Cake is the ultimate cake for Biscoff/speculoos lovers. The light and moist vanilla genoise cake is layered with Biscoff spread, Biscoff cookies, and Biscoff whipping cream. A perfect Biscoff indulgence to satisfy your sweet craving.
I have been seeing so many posts or stories on my Instagram lately about these small brownish cookies with Lotus written on top. What makes them so special? I decided to join the hype and had to admit that these taste so good. Maybe because I am a big fan of cinnamon, the Biscoff cookies and spread really suit my taste bud even better than Nutella. If you have still yet to ever try the wonders of Biscoff, and you are 100% missing out if you haven’t tried it yet yourself.
What Is the Flavor of Biscoff Cookies
Biscoff cookies are spiced shortbread cookies but with a crunchier texture and richer flavor. They taste cinnamony with a deep caramel flavor.
Here are the ingredients listed on Lotus Biscoff packaging: wheat flour, sugar, vegetable oils, candy sugar syrup, raising agent (sodium hydrogen carbonate), soya flour, salt, cinnamon.
History of Biscoff Cookies
In 1932, a Belgian baker named Jan Boone Sr, creates a caramelized biscuit with nothing but natural ingredients. He names it Lotus, after the flower that symbolizes purity. The Lotus brand has been inextricably linked with original caramelized cookies: a thoroughly Belgian product thanks to its typical taste to the caramelization during the baking process.
From 1956 to 1958, Boone Brothers introduced their Lotus cookies with a fresh cup of coffee to attract some customers. It became an instant hit and everybody loves it. In 1960 this trend became a new routine to Belgian and was nominated as Europe’s favorite cookie with coffee. Through the years, Lotus Biscoff became famous and distributed worldwide. Moreover, their unique taste is the main reason why the fame of this cookie grew rapidly.
Biscoff is the name given to the traditional Speculoos biscuits in North America. It’s derived from the combination of words Biscuit and Coffee. Their caramel flavor and crisp texture make these cookies the perfect accompaniment to a cup of coffee or espresso drink.
Components in Biscoff Layer Cake
For the base cake itself, I chose to do a simple vanilla genoise cake to let the Biscoff flavor stand out. This is the ultimate vanilla cake I have been using lately for making the recent Japanese Strawberry Shortcake and Tiramisu Layer Cake. Super love genoise cake because it is super light, soft, airy, and moist.
The Biscoff Layer Cake I bring you today uses both smooth Biscoff spread and Biscoff cookies. I use the spread in the filling and cream frosting. The Biscoff cookies are in the filling and topping.
The Biscoff spread itself is pretty sweet and full of flavor already. Therefore, I felt like it would be a perfect pair with lightly sweetened whipping cream. Then, I also put the spread and crunchy cookies in each layer to make sure you get them in every bite.
More Cake Recipes
If you don’t know, I have tons of cake recipes on my blog that you will love!
- Eggless Matcha Tiramisu Cake
- Matcha Tres Leches Cake
- Blueberry Crumble Cheesecake
- Flourless Chocolate Cake
- Tiramisu Layer Cake
- Japanese Strawberry Shortcake
Biscoff Layer Cake
Ingredients
Simple Syrup
- 2 tbsp castor sugar
- 3 tbsp hot water
Biscoff Cream
- 2 tsp gelatin powder, optional
- 3 tbsp water, optional
- 2 cups (500 ml) heavy whipping cream
- 1/4 cup (30 gr) confectioners’ sugar
- 1/2 tsp vanilla extract
- 1/4 cup (60 gr) Biscoff spread
Filling
- 1/2 cup (120 gr) Biscoff spread
- 12 Biscoff cookies
Topping
Instructions
Simple Syrup
- In a small bowl, combine sugar and hot water. Stir until the sugar is dissolved. Cool completely before using.
Biscoff Cream
- In a heatproof bowl, add the water and sprinkle the gelatin powder on top. Allow to sit for 5 minutes. Heat in the microwave or over a stovetop until the gelatin is fully dissolved. Set aside. (This step is optional. the gelatin makes the cream sturdier.)
- In a large bowl using a handheld or stand mixer fitted with a whisk attachment, combine the heavy whipping cream, confectioners’ sugar, and vanilla extract. Whip until the mixture starts to thicken and stiff peaks form, then turn the mixer to low speed.
- Slowly pour in the gelatin mixture until well combined. Increase the mixer to medium speed and continue mixing until stiff peaks form.
- Add the Biscoff spread into the cream. Whip the cream again until well combined. Refrigerate the cream until you use it.
Assemble
- Cut the genoise cake horizontally into 3 even thin layers.
- Place the bottom cake layer on your cake stand or serving plate. Brush the simple syrup on top.
- Spread 1/4 cup Biscoff spread evenly, then place 6 Biscoff cookies layer on top. Spread the Biscoff cream on top and level the top with a spatula.
- Place another cake layer on top. Work on the second layer by brushing the simple syrup, spreading 1/4 cup Biscoff spread, placing 6 Biscoff cookies, and spreading the Biscoff cream again.
- Place the final cake layer on top. Brush with simple syrup. Cover the top and sides of the cake with more Biscoff cream.
Topping
- In a food processor, blend 5 Biscoff cookies until finely ground.
- Cover the top of the cake with grounded Biscoff cookies. Add a dollop of the Biscoff cream in the middle of the cake and place one Biscoff cookie over it.
- Best refrigerated for at least 2-4 hours before consuming.
