![]() ![]() Photo 6: Sift in the dry ingredients (Flour, Baking Powder, Salt and optionally Speculoos Spice) over the wet ingredients.If needed, stop the mixer and use a spatula to scrape the bottom and sides of the bowl. Photo 5: mix on medium speed until just combined.Photo 4: add the slightly melted Biscoff Spread (make sure it is not too hot) and Vanilla.The batter will come back together when you add the flour. Mix on low speed in until fully incorporated before adding the next one.ĭon't worry if the mixture looks like it is splitting slightly it can happen when the butter was too cold or too warm or the sugar and butter were not creamed properly. Photo 3: Add the Eggs one at the time. ![]() If using a stand mixer, use the paddle attachment. The butter should look paler and if you rub a little bit of the mixture between your fingers, you shouldn't feel hard granules of sugar. Photo 2: Cream the two ingredients together on medium speed for about 5 minutes, or until light and fluffy.Photo 1: Place the softened butter and sugar in a large mixing bowl (if using an electric mixer / hand mixer) or the bowl of a stand mixer.I like to use a vegetable oil spray to grease the pan but you can also use butter. ![]() Line the bottom of a 20cm / 8-inch Springform Pan with baking paper (parchment paper) and lightly grease the sides. It is made the same way as most vanilla butter cake recipes. Let's start by making the biscoff cake layer. How to make Cookie Butter Cake Biscoff Butter Cake For a sweeter and slightly more stable frosting, you can add a little bit of icing or powdered sugar to the cream when whipping it. The whipped cream is made with no added sugar here. I also added a few crumbs of lotus biscoff biscuits to finish the cake. Make sure the cream contains at least 30% fat or it will not whip properly.
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