Makes 2-layer 8-inch round Cake
Special Supplies:
Use 2 round 8-inch cake pans sprayed with cooking spray and add cut round parchment paper to each pan for best results or butter and dust with flour.
*Offset Spatula
*Cake Scrapper
*Cookie Butter, like Great Value Speculoos and/or Biscoff Cookie Butter
*Biscoff Cookies
Cake:
Ingredients:
*18 Biscoff Cookies, pulse in food processor finely ground
*6-8 Biscoff Cookies, crushed for topping
*2 cups All-Purpose Flour
*1 and 3/4 teaspoons Baking Powder
*3/4 teaspoon Baking Soda
*3/4 teaspoon Sea Salt
*1 cup unsalted Butter, almost room temperature
*1/3 cup Granulated Sugar
*1 cup Brown Sugar, packed
*4 Large Eggs
*2 cups Butter Milk
*1 teaspoon Vanilla Extract
Instructions:
*Preheat oven 350*F. Bake at 325*F. for 35-40 minutes.
*Sift together the dry ingredients: Flour, baking powder, baking soda, salt and stir in ground cookie crumbs.
*In a stand mixer cream together the sugar, brown sugar and butter. Then add one egg at a time until eggs are incorporated and mix in vanilla.
*Slowly add the dry ingredients (1/3 at a time) into the creamed mixture-alternating with the milk. Scrap down the sides of the bowl as needed. Mix only until all ingredients are incorporated.
*Divide and pour the batter evenly into prepared round baking pans and bake.
Allow the cake to cool completely before frosting.
Cookie Butter Filling
Ingredients:
*1/2 cup Butter, room temperature
*1 cup Biscoff Spread
*1 cup Powdered Sugar, sifted
Instructions:
Add to a mixing bowl the butter, Biscoff Cookie Butter and powdered sugar. Cream together in a bowl and divide mixture in half and spread in-between cake layers.
Stabilized Biscoff Butter Cream
Ingredients:
*1/2 cup Butter, out of the fridge 30 minutes
*1/2 cup Biscoff Cookie Butter
*1/4 cup Butter Flavored Shortening or if you want a whiter frosting use regular shortening
*1-pound Powdered Sugar, around 3 and 1/2 to 4 cups, more or less as needed
*1 tablespoon Cornstarch
*1 teaspoon Vanilla Extract
*1/4 teaspoon Kosher Salt, to taste
*1-2 tablespoons Heavy Whipping Cream or as needed
Instructions:
In a bowl of a stand mixer with paddle attachment add the butter, cookie butter and shortening and beat on medium-low speed until light fluffy color. Mix in salt and vanilla extract, just until incorporated. Then add corn starch and powdered sugar a cup at a time. Beat on medium speed for 30 seconds making sure all powdered sugar is incorporated. Mix another 30 seconds. Do not over mix it will make a lot of air bubbles you will have to hand-stir out.
Assemble and Decorate the Cake:
Use a 10-inch cake round cardboard disk and put the brown side down and put a small amount of frosting on top white side of the cardboard and spread a little frosting in a circle in the middle of the board.
Make sure each of the cake layers are flat for layering and frosting, you may need to cut off the top of each cake layer with a knife to make them level or use cake leveler.
Place the first layer of cake on prepared cake round cardboard disk and spread on the filling, and then add the second cake layer. Then frost the sides of the cake with the frosting and then the top. This is your crumb coat so you frost with a thin layer of frosting. Use your cake scraper or offset spatula to make the sides and top smooth.
Freeze your cake for about 15 to 20 minutes or longer if needed. Then frost the whole cake. Note: If frosting or cake becomes too soft place back in fridge or freezer just until cake and frosting is cold again but not frozen.
Note: You may want to return the cake to freezer after frosting cake for another 15 to 20 minutes so when you add the drippings it will help with the flow of drips on the cake to slowly go down the side of the cake.
Cake Drips
Ingredients:
*1 cup Cookie Butter, I like Great Value Speculoos Cookie Butter because its smooth for dripping, no cookie pieces
Instructions:
Melt cookie butter in the microwave, place cookie butter in a glass measuring cup, heat just until melted, about 20 to 30 seconds.
Using a small silicone Wilton dripping/piping bottle and add some of the melted cookie butter into the bottle. Begin dripping around the cake by going to the edge of the cake with the tip pressing evenly, turning the cake and stopping a few seconds in each drip spot, squeezing/dripping as desired.
Extra Note: Drip by holding the bottle, squeeze for a few seconds until desired amount for each drip. Practice before hand if desired on a rim of a drinking glass.
Pour the remaining melted cookie butter to the middle of the top of the cake, spreading as desired until covered.
Add the frosting dollops by adding frosting to a piping bag with 1 M icing tip making 8 piped dollops on the top of the cake, spacing evenly along the edge of the drippings on the edge of the cake. Then add half of a Chocolate covered Biscoff cookie to center each dollop.
Using a medium to small open star tip make shell border along bottom of cake.
For the center top of the cake sprinkle on Biscoff crushed cookie crumbs.
Allow the cake to set in the fridge for about 15 minutes. Slice and enjoy! OR refrigerate until ready to serve.
Enjoy!
Lindy
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