Biscoff Cake
An Original Recipe by Lorraine Elliott
Preparation time: 3 hours plus overnight resting time
Cooking time: 60 minutes
For the cake
- 180g/6ozs. caster sugar
- 180g/6ozs. butter
- 4 tablespoons/80ml/3flozs. cream
- 4 tablespoons/80ml/3flozs. honey
- 1 tablespoon cocoa
- 3 teaspoons ground cinnamon
- 2 teaspoons ground nutmeg
- 1 teaspoon ground cloves
- 1 teaspoon ground cardamom
- 1 teaspoon ground ginger
- 1 teaspoon white pepper
- 1 egg
- 450g/1lb. self raising flour
For filling
- 600ml/20.3flozs. cream
- 1 cup/250ml/8.8flozs. chai latte, cold
- 400g/14oz. jar Biscoff spread
For coffee buttercream
- 250g/8.8ozs. butter, softened
- 1/2 cup/125g/4ozs. caster or superfine sugar
- Pinch of salt
- 75ml/2.5flozs. coffee, cooled until body temperature (not hot!)
- 1 teaspoon instant coffee powder
To Decorate
- 1.5 packets Biscoff cookies
Note: You will also need a lot of baking parchment for this
Step 1 - Preheat oven to 180C/350F. Melt the sugar, butter, cream, honey, cocoa and spices over a double boiler (a heatproof bowl sitting on top of a pot of simmering water). Add the egg and whisk and then add the flour in four lots. It will become thick like a cookie dough. Remove from heat and divide into 9 equal portions.
Step 2 - Roll out each ball between two sheets of parchment into a 18cm/7inch circle (I used a baking tin and traced around it) and place on a baking tray lined with parchment. Bake for 7 minutes or until cooked in the centre. Cool completely-this will be very delicate when warm but will harden like a cookie upon cooling. You can also trim the cookie to remove any jagged edges while warm or cool (it's much easier when it is warm).
Step 3 - Whip the cream until you get soft peaks and add 200g of the Biscoff spread. Place one layer on a serving plate and brush with chai latte. Then spread with some of the remaining 200g of Biscoff spread and then the Biscoff cream. Repeat with the remaining layers. If the layers look like they're a bit unsteady place the cake in the freezer for 30 minutes to firm up half way through the layers. Place the cake in the fridge and allow the cookie layers to absorb the cream and flavours overnight. Or you can go onto the next step almost straight away-just pop it in the freezer for 30 minutes to firm up.
Step 4 - Make the coffee buttercream for the outside. On a lowish speed (3 out of 10) beat the butter until smooth for 1 minutes. Then add the sugar and salt and beat for 1 minute adding the coffee and instant coffee. Beat for 8 minutes or until the grains of sugar melt.
Step 5 - Spread the buttercream around the cake leaving around 1/2 cup remaining for piping on top. Process 8 Biscoff cookies until fine crumbs and spoon these against the cake. I find this easiest to do on a baking tray that will catch all the crumbs. Place the remaining buttercream in a piping bag fitted with a star tip and pipe rosettes on top leaving space for the Biscoff cookies. I sprinkle a little coffee powder on top of the rosettes too. Place the Biscoff cookies in the gaps.