Coffee Biscoff Cake

Celebrating the first year since starting my Instagram @nothingbutfood2022 couldn’t be more sweet with this beauty of the cake!

And who could resist gingerbread flavoured sponge cake infused with a note of coffee?

Gingerbread recipes are usually associated with Christmas time when every house smells rich of spices, but I’m extending this flour to all year round!

I didn’t stop there.

Topped with my favourite kind of butter, cookie butter! Lotus Biscoff is a spread made from crushed Lotus biscuits, enrichened with a spicy cinnamon flavour, going great with the gingerbread and coffee flavour base!

Even Lotus Bakeries, the creator of the world famous Biscoff, recommends pairing these delicious biscuits with coffee, and even in many cafes you find a Biscoff biscuit served alongside your coffee. The name Biscoff was first brought up in 1986, for the complementary combination of biscuits and coffee, as if they were made specifically for each other.

Tempted yet? I bet you are!

Let’s get down to business!

So first prepare a cup of coffee, then let it cool down to room temperature.

With a mixer cream room temperature butter for 2 minutes, then add in both sugars and continue mixing for another 2 minutes. Add in eggs, one at a time, mixing in between each one.

Into the batter add sour cream and vanilla extract, and mix until incorporated.

Whisk together the dry ingredients - flour, cornstarch, baking powder and baking soda, a pinch of salt and instant coffee powder, then gradually add it into the batter while mixing on low speed.

Pour in half of the coffee into the batter and mix until just combined.

Divide the batter between 3 lined baking moulds and bake in a preheated oven at 356°F/180°C for 35 minutes. Once cooled down, brush them with the rest of the coffee.

For the cream whip the whipping cream with the stabilizer until soft peaks, then add in instant coffee and vanilla extract and mix until stiff peaks.

And now the assembly!

Fill the first sponge cake with a layer of cream, then make an outer ring on top with the cream and fill it with half of spread and then top with the second sponge cake. Repeat the process once again, then refrigerate for 30 minutes.
Coat the rest of the cream over the cake and refrigerate overnight.

Decorate with more melted Biscoff spread and crushed Lotus biscuits and voila!

Print

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Coffee Biscoff Cake

Yield: 12

Ingredients

Sponge cakes

• All purpose flour - 270 g
• Cornstarch - 20 g
• Baking powder - 2 teaspoons
• Baking soda - 1/2 teaspoon
• Instant coffee - 1 + 1/2 teaspoon
• Granulated sugar - 200 g
• Brown sugar - 70 g
• Eggs - 3
• Butter - 170 g
• Sour cream - 120 g
• Vanilla extract - 2 teaspoons
• Coffee - 250 ml

Cream

• Whipping cream - 500 ml
• Whipping cream stabilizer - 10 g
• Instant coffee - 2 teaspoons
• Vanilla extract - 3 teaspoons
• Biscoff spread - 250 g

Instructions

1. Prepare a cup of coffee, then let it cool down.
2. With a mixer cream room temperature butter for 2 minutes, then add in the sugars and continue mixing for another 2 minutes. Add in eggs, one at a time, mixing in between each one.
3. Into the batter add sour cream and vanilla extract, and mix until incorporated.
4. Whisk together flour, cornstarch, baking powder and baking soda, a pinch of salt and instant coffee powder, then gradually add it into the batter while mixing on low speed.
5. Pour in half of the coffee into the batter and mix until just combined.
6. Divide the batter between 3 lined baking moulds and bake in a preheated oven at 180°C for 35 minutes. Once cooled down, brush them with the rest of the coffee.
7. Whip the whipping cream with the stabilizer until soft peaks, then add in instant coffee and vanilla extract and mix until stiff peaks.
8. Fill the first sponge cake with a layer of cream, then make an outer ring on top with the cream and fill it with half of spread and then top with the second sponge cake. Repeat the process once again, then refrigerate for 30 minutes.
9. Coat the rest of the cream over the cake and refrigerate overnight.
10. Decorate with more melted Biscoff spread and crushed Lotus biscuits and voila!