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Biscoff Sponge Ingredients:
4 Eggs
100g Dark Brown Sugar
120g Plain Flour
30ml Unsalted Butter
30ml Milk
30g Crushed Biscoff Biscuit
Sugar Syrup(1:1 ratio)
Filling and Icing:
400ml Whipped Cream
4tbsp Condensed Milk (OR to your taste)
150g Biscoff Spread
100ml Melted Biscoff Spread for Drips
150ml Whipped Cream for Decoration
30g Crushed Biscoff Biscuit
Instruction:
1. Cake: Preheat oven to 160C. Prepare tin 6 inches.
2. Whip egg and sugar on medium speed until ribbon consistency, whip on low speed to remove air bubbles.
3. Sieve in flour in 2 stages and fold gently until combined.
4. Warm the milk and butter in the microwave.
5. Add 1-2 scoops of batter and mix well.
6. Pour the mixture into the main batter and fold gently until combined.
7. Pour the batter into an 6-inches lined tin and bake at 160C for 25-30 mins.
Piping Tips used -
Amazon 1M
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