I want to make this cake for a charity event at work, can I make the cake and freeze it as I don’t have time to make and decorate as it’s on a Thursday and I work full time? Leave them to fully cool either in the tins or remove from the tin and place on cooling racks, To make the buttercream, use an electric mixer or a spoon to mix together the butter and icing sugar until they start to combine, then add the Biscoff spread and milk and mix until smooth, If the cakes have domed on top, level them off with a cake leveller or a serrated knife, Put one of the sponges on your plate or cake stand and pipe or spread some of the buttercream onto it, Add the other sponge on top and pipe or spread the remaining buttercream on top, Decorate with the melted Biscoff spread (microwave for 20 seconds to melt it) and the Biscoff biscuits. I would suggest looking at my easter piñata cake post for a four layer version, but combining with this one!! Hi! I’ve read about the cake pan strips that you soak in water but do you have any tips? READ MORE. All I could get was golden granulated sugar, will this do ? Store the cake at room temperature in a covered cake container for up to four days. For 8 inch tins either scale up the recipe to use 5 eggs, or simply double it, fill the tins 2/3 full of batter and use any excess batter for making a few cupcakes. She's also shared how you can make it at home: @media (max-width:767px){.css-4n1las{display:none;}}More Like This@media (min-width:768px){.css-1s8mc50{display:none;}}More Like This, 158g Aquafaba(the liquid from a can of chickpeas) 38g Vegan white chocolate 100g Granulated sugar 1/2 - 1tsp vanilla 170g Plain Flour 1 1/4 tsp baking powder Pinch of salt, 200g Vegan white chocolate 20g Biscoff spread 6tbs Biscoff spread(for the filling) 2 Biscoff biscuits, You will also need a 33cm x 23cm baking tray or swiss roll tray. This is because self raising flour already contains a raising agent mixed into it, but all purpose (or plain as we call it in the UK) does not. So I wanted to just make this cake covered in buttercream and add more biscoff in each layer. I would love to try this out. For me I didn’t do anything – but you can add in a whitening colour if you want, or try whipping the ganache instead to whiten it a bit! Just wanted to ask how much salt shall I add to the cake and buttercream? *I earn a small amount of money if you buy the products after clicking on the links. Hi jane, Thank you in advance. If made correctly it should be absolutely fine – but obviously you will need to keep the car as cool as possible! Are you making one six layer cake? A beautifully fragrant and fluffy Biscoff Traybake topped with buttercream and decorated with Lotus biscuits. My goal with this blog is to give you the fun, laughter, confidence and knowledge to bake and cook whatever you fancy! I struggled with the white chocolate ganache being oily and it looked weird initially, I stuck it on the cake and then in the fridge to set and it somehow looked fab! Leo, Hey! Add all the wet mixture to the flour/baking powder and mix until you have a thick, smooth batter. Add to the finished cake just before taking to the table, otherwise they will wilt and flop. It’s also naturally vegan! Should I keep it in the fridge until it is ready to eat or should I remove it from the fridge an hour or 2 before? September 18, 2020 by Lucy Parissi 4 Comments. x, Hi Jane love your recipes! Do you know how I would scale the recipe for 4 inch mini cake tins? Ganache is obviously made with fresh cream, does that mean the cake would need keeping in a fridge or do you keep it at room temperature like any other buttercream cake? Hiya – sorry I’m not sure I understand. Then I added self raising flour and whisked in. xx, Hi, this looks insane and can’t wait to make it. Bake for 30-35 minutes or until the cake is golden and feels springy to the touch. I shared with friends and family! I don’t have self raising flour and have all purpose instead. It keeps well in an airtight container for 2-3 days if you want to keep it all to yourself. Please tell me where I’m going wrong xx. I am wanting to use this recipe but use 4 9inch cake tins, how would I adapt the recipe to suit this? Serves a crowd so perfect for sharing! I thought going for a three layer cake just like all my other Drip Cakes probably was best as most of my readers have now invested in three cake tins to make their lives easier, and it would be a bit much to now say “you need four”. This Biscoff cake with pear and white chocolate came about because I told my husband that I was planning on making a chocolate cake for my Father-in-law’s birthday. Pre-heat your oven to 180C (fan) and line the tray with baking paper, leaving longer pieces at each end. This is the most amazing cake I have ever tried. Thanks. Ah that’s amazing! I'm Jane, and I adore baking, cooking and all things delicious. So this can happen for a number of reasons… the type of oven you use, how you mix the cakes, the temperature of the oven and so on! To use plain/all purpose flour you need to replace the raising agent. She also works for FOODbible and its sister page Seitanists, which are both a safe haven for her to channel a love for homemade pasta, fennel and everything else in between. You could also skip the butter cream entirely and simply drizzle this Lotus Biscoff cake with softened cookie butter spread. Thanks for the inspiration and crystal clear instructions…it turned out exactly like your photo….you made it easy for a beginner! x. I am thinking of making this for my Husbands 30th – 2 of his fav things are dark chocolate and biscoff. Increase the speed gradually, adding a little milk or double cream as needed so the icing holds peaks but is soft and spreadable. Thanks , Hey! Unfortunately I do not measure in cups as it is a extremely unreliable method of weighing and baking needs to be accurate x. Did you leave it to set to a peanut butter consistency like the method says? Thanks, Hi, I am making this for my aunties birthday next weekend and I am test making it tomorrow as never made the ganache before but as we are having a meal I will need to transfer the cake from my house to the restaurant so need a cake box but I was just wondering how tall the cake is? I don’t im afraid but the way to do the drip is the same as other drip cakes, so you could watch my video for my mini egg drip cake, and just watch the dripping bit! For this reason, make them on the day you intend to serve the cake and do not refrigerate them. I made this a while ago for Mother’s Day, safe to say my Mum (and everyone else that tried it) loved it! This was awesome!! All rights reserved. Keep repeating this till the sides of the cake are smooth and lovely. I would double or even triple the buttercream (it depends on much you want to use)! I would definitely reduce amount of the icing sugar or biscoff spread in the buttercream. This way I can get my cake in the oven as soon as it is mixed and those raising agents are activated. Cut into thin chunks, Lay the chunks and the full slices in a single layer on a large baking tin covered with parchment and cook at 120C/ 250F/ GM 1/2 for 1 hour, Turn the remaining pear slices over then cook for a further hour at 100C/ 210F/ GM 1/4 then turn once more and cook for 1 more hour, by which time they should be golden and crisp, Let cool completely. The cake tins I have at the moment are 2” deep, is this sufficient for this recipe? Lots of compliments on taste and presentation. They just don’t look so impressive. I made the version with ganache and it was the perfect amount of sweetness. Can i use 9″round tin for this cake? It is THE Biscoff Drip Cake that you have all been asking for, for AGES. I may consider to reduce the sugar level when I bake the adult version. Since the pears take a while to dry in the oven (1-3 hours) I suggest starting with this section well ahead of time. The sponge was browner than normal, is it because the brown sugar caramelises? Once cool, store in an airtight container at room temperature – do not refrigerate, Preheat the oven 180°/ 350°F/ GM4 and grease & line 3 x 6 inch circular baking tins (note these are smaller than average tins), In a large bowl cream the butter, sugar and Biscoff spread together until light and fluffy, Next beat in the eggs, bit by bit (to reduce the risk of the batter splitting), followed by the buttermilk, Sift the flour and baking soda into the bowl and whisk briefly to combine, Finally, fold in the semi-dried pear chunks. So you want to use about 2/3 of the recipe for 6″ – it will reduce the baking time as well but I’m not 100% sure on it! Hey! What size pans did you use for this recipe ??? Thanks, Hiya! I am about to attempt this wonderful cake for my husband’s birthday. it will probably end up being about 4-5″ tall in total! Add your Butter and Sugar to a bowl, and beat till light and fluffy. If there’s one thing I’m sure of, it’s that you all love Biscoff! The cake was so moist and fluffy and soft!! Mist a 9×13 inch rectangular tin with cake release and line with baking paper letting the edges hang over the sides.