#biscoff cake

[royal-food]

Biscoff Cookie Butter Cake

[daily-deliciousness]

Cookie butter cake (biscoff cake with biscoff buttercream)

[fullcravings]

Biscoff Cake

[cakemeistro]

Photoshoot 📸🎂! Cakes from the Christmas Menu 2022 strike a pose! This lineup: @lotusbiscoffuk #biscoffcake, chocolate and vanilla #marblecake and @oreo #cookiesandcream cake. Will show the final finishing touches soon 🪄

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**No DMs** Email me with enquiries and to order — [email protected]

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#cakes #cake #londoncakes #londoncakemaker #londoncakedecorator #londoncakedesigner #cakedesign #cakeart #cakemeistro #cakestagram #cakesofinstagram #londoncake #londoncakestudio #cakedecorating #cakedecorator #cakedesigner #cakeartist #trendingreels #explorepage #londoncakeartist #cakeslondon #cakelondon #cakemakerlondon #cookiesncream

[xxvanni]

No bake vegan biscoff cheesecake 🥧

Recipe:

- 2 apples

- 100ml water

- 1/2 tsp agar-agar

- 1tbsp agave syrup

- 300g biscoff cookies (+ 8 for decorating)

- 120g margarine

- 200ml whipped cream (Schlagfix)

- 300g cream cheese (Simply V)

- 200g Skyr (Alpro)

- 200g biscoff spread

- 50g sugar

➡️ Peel and cut the apples into small pieces. Place them in a pot, add agave syrup and water and let cook over medium heat for 5 minutes. Add agar-agar and let cook for another 5 minutes. Place the mixture in a bowl and let cool completely.

To make the biscuit base, crush the biscoff cookies in a blender. Add melted margarine and combine. Press them in a spring form (26cm) lined with parchment paper. Put in the fridge.

After the apples have thickened up, pour them over the base, spread even and put back in the fridge.

For the cream filling, prepare the whipped cream with a hand mixer. Then add cream cheese, biscoff spread and sugar and combine. Pour over the base and refrigerate for a few hours.

For decoration I melted some biscoff spread and sprinkled it over the cake using a spoon.

[nicistrying]

Really haven't had the time or energy to be posting much lately but today we had all 3 sisters together for the first time in many months as it's little sister's birthday on Tuesday. We all met at my parents' fields bc meeting indoors is currently illegal here. My brother in law made her some jumps for the horses and she was over the moon with them bc she's been dying for some proper jumps to use instead of jerry cans and planks of wood, bless her heart. I made a Biscoff cake which went down a treat, and we all just kind of stood around in the cold watching her and her friend on the horses but that's exactly how she wanted to spend the day so it was lovely 😊 Also pictured: a selfie no one asked for bc I actually wore makeup today which felt so weird now I've stopped wearing it every day, our Shetland pony Norman, and the huge tree in my parents' garden that I just love. I love being there at dusk when the sky behind it is getting all purple 😊

Working a lot lately but I managed to squeeze in a quick full body interval workout the other morning which felt great (until I woke up the next day aching like hell, and had to go to work and spent 6 hours lifting lol)

Anyway it was a good circuit that I did 3 times, 1 min on, 10 secs rest:

Alternating side lunges

Bicycles

Shoulder pushups (round 1) / Half cobra pushups (rounds 2 + 3)

Alternating kick backs

Boat crunches

Plié squats

Twisted mountain climbers

I'm hoping for another workout tomorrow but I think it will have to be cardio bc I'm at work on Monday and don't want to make the same mistake of putting myself in pain before I get to work and am expected to do 2 people's worth of work by myself. Not going to go on that rant right now though 😂 Hope everyone is well!!

[lillianinthekitchen]

@peonymoss​ I promised earlier that I would write up the recipe for the Biscoff cake for you, but then I realized that the recipe I had developed was with a sourdough starter, so I quickly whipped up a modified version tonight and it came out pretty good! I will post the sourdough version tomorrow.

Biscoff Cupcake (non-sourdough version 2.1)

Ingredients

1.5 cups all purpose flour

1/2 teaspoon salt

3/4 teaspoon baking soda

1 tablespoon cinnamon

1 teaspoon cardamom* (optional)

1 teaspoon nutmeg* (optional)

1/2 teaspoon ground ginger* (optional)

1 stick (8 oz) butter, softened

1/4 cup granulated sugar

1/2 cup brown sugar syrup (I used this recipe)

1 egg, room temp

1/2 teaspoon vanilla extract

1/2 cup milk, room temp

1/2 cup crumbled Biscoff cookies (about 7 cookies, give or take)

*The optional spices are not Biscoff flavor, but they are delicious. If you add these, it will turn out more like a spiced cake.

Directions

0. Pre-heat oven at 350 deg F. Prepare your baking pans of choice.

1. Sift flour, salt, baking soda, and desired spices together. Set aside.

2. Crush Biscoff cookies. I use a small food processor, but if you don’t have that, you can put the cookies into a plastic bag and gently crush with a rolling pin or heavy object. Set aside.

3. Cream butter, sugar, and brown sugar syrup until combined.

4. Add egg and vanilla. Mix until just combined (do not over mix).

5. Slowly add half the dry ingredients into the wet batter and mix until incorporated. Add half the milk; mix until incorporated. Add the remainder of the dry ingredients; mix until incorporated. Add the remainder of the milk; mix until incorporated.

6. Fold in the crumbled Biscoff cookies.

7. Pour into prepared pans and bake. 12-15 minutes for cupcakes, 30-40 min for cake rounds or 13″x9″ rectangular cakes. Anything in between those sizes, I would start checking at the 20 minute mark. If your oven tends to have hot spots, rotate the cake pan halfway through. Cake is done when a toothpick inserted in the middle comes out clean (some crumbs are ok, sticky wet batter is not). Yields 12 cupcakes. This recipe has a good rise, so you should be able to get two 8-inch rounds. Recipe scales up easily.

8. Cool on a rack for five minutes before turning cakes out. Cool completely before frosting.

Biscoff Whipped Cream

Ingredients

2 cups heavy cream

1/2 cup powdered sugar**

1 teaspoon vanilla extract

1 teaspoon cinnamon

**I usually do frostings by taste. I start with 1/4 cup powdered sugar and then add more by taste. You might like it sweeter and so you might use more than what this recipe calls for.

Directions

1. Whip all ingredients together until soft peak forms. Adjust for taste. Whip until desired consistency (for me, it’s right before it starts to look clumpy).

[royal-food]

Lotus Biscoff Cake with Buttercream