Biscoff Layer Cake
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.
Servings: 6-inch/15 cm 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.
Nutrition
Serving: 1whole cake | Calories: 5065kcal | Carbohydrates: 469g | Protein: 76g | Fat: 328g | Saturated Fat: 161g | Polyunsaturated Fat: 19g | Monounsaturated Fat: 76g | Trans Fat: 1g | Cholesterol: 1169mg | Sodium: 1221mg | Potassium: 1332mg | Fiber: 8g | Sugar: 298g | Vitamin A: 8673IU | Vitamin C: 3mg | Calcium: 516mg | Iron: 31mg
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