Description
A soft and airy sponge cake layered with fluffy whipped cream and rich Biscoff spread, finished with a smooth caramelized topping and cookie garnish. This elegant yet simple dessert is perfect for celebrations or cozy gatherings.
Ingredients
Scale
- 4 large eggs, at room temperature
- 1 cup (200 grams) granulated sugar
- 1 cup (120 grams) all purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 2 cups (480 ml) heavy cream, cold
- 3 tablespoons powdered sugar
- 1 cup (250 grams) Biscoff spread
- 6 Biscoff cookies, lightly crushed
Instructions
- Preheat oven to 350°F (175°C) and line an 8 inch round cake pan with parchment paper.
- Beat eggs and granulated sugar with an electric mixer for 5 to 7 minutes until pale and tripled in volume.
- Sift together flour, baking powder, and salt. Gently fold into the egg mixture along with vanilla extract until just combined.
- Pour batter into the prepared pan and smooth the top evenly.
- Bake for 20 to 25 minutes until golden and a toothpick inserted in the center comes out clean. Cool completely.
- Whip cold heavy cream with powdered sugar until soft peaks form.
- Slice the cooled sponge into two even layers.
- Spread half of the Biscoff spread over the bottom layer, then evenly spread whipped cream on top.
- Place the second sponge layer over the cream. Spread remaining Biscoff on top and garnish with crushed cookies.
- Chill for at least 30 minutes before slicing and serving.
Notes
- Use room temperature eggs for maximum volume.
- Do not overmix the batter to keep the sponge light.
- Chill the cake before slicing for cleaner cuts.
- Store covered in the refrigerator for up to 3 days.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: European Inspired
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 32g
- Sodium: 180mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 140mg