BISCOFF CAKE (COOKIE BUTTER CAKE)
THIS BISCOFF CAKE PAIRS FLUFFY VANILLA CAKE LAYERS WITH A SWEET COOKIE BUTTER FROSTING AND CRUSHED SPECULOOS COOKIES.
INGREDIENTS
Vanilla Cake:
- 2 1/4 cups all-purpose flour
- 2 1/4 tsps baking powder
- 3/4 tsp salt
- 3/4 cup unsalted butter room temperature
- 1 1/2 cup granulated sugar
- 3 large eggs room temperature
- 1 1/2 tsp vanilla
- 1 cup milk room temperature
Biscoff Buttercream:
- 5 large egg whites
- 1 1/4 cups granulated sugar
- 1 1/2 cups unsalted butter room temperature, cubed
- 1/2 cup smooth cookie butter
Assembly:
- crunchy cookie butter
- speculoos cookies crushed (optional)
INSTRUCTIONS
Vanilla Cake:
- Preheat oven to 350F and grease and flour three 6" cake rounds, line with parchment.
- In a medium bowl, whisk flour, baking powder, and salt. Set aside.
- Using a stand mixer fitted with the paddle attachment, beat butter until smooth. Add sugar and beat on med-high until pale and fluffy (2-3mins).
- Reduce speed and add eggs one at a time, fully incorporating after each addition. Add vanilla.
- Alternate adding flour mixture and milk, beginning and ending with flour (3 additions of flour and 2 of milk). Fully incorporating after each addition. Do not overmix.
- Spread batter evenly into prepared pans. Smooth the tops with a spatula.
- Bake for approx. 25-30mins or until a toothpick inserted into the center comes out mostly clean.
- Place cakes on wire rack to cool for 10mins then turn out onto wire rack.
Biscoff Buttercream:
- Place egg whites and sugar into the bowl of a stand mixer, whisk until combined.*
- Place bowl over a hot water bath on the stove and whisk constantly until the mixture is hot and no longer grainy to the touch or reaches 160F (about 5mins).
- Place bowl on your stand mixer and whisk on med-high until the meringue is stiff and cooled (the bowl is no longer warm to the touch (approx. 5-10mins)).
- Switch to paddle attachment. Slowly add cubed butter and mix until smooth. Add cookie butter and mix until smooth.**
Assembly:
- Place one layer of cake on a cake stand or serving plate. Spread a thin layer of crunchy cookie butter on the cake. Top with 2/3 cup of frosting and spread evenly. Repeat with remaining layers and apply a thin coat of frosting all over the cake. Chill for 20mins.
- Frost and smooth the sides. Decorate with rosettes and crushed Speculoos cookies if desired.
Source : livforcake.com
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