Ultimate Lotus Biscoff Cake Recipe
251.4 هزار بار بازدید -
3 سال پیش
-
Ultimate Lotus Biscoff Cake –
Ultimate Lotus Biscoff Cake – This cake is so moist and flavorful. I’m in love with the homemade biscoff spread, so creamy. It’s like in between a caramel and peanut butter sauce. It definitely goes well with the meringue buttercream. For a change, I did an Italian Meringue Buttercream frosting, so smooth and creamy. Don’t worry about not having the thermometer, I have some tips below if you do not have one. I made a butter cake base biscoff cake, the fragrant of butter and biscoff is phenomenal. Hope you will give this cake a try. Enjoy!
If you like this recipe, please click on “SUBSCRIBE” button with THE NOTIFICATION BELL ON.
FOR FULL RECIPE, please visit my blog at https://gracioustreatz.wixsite.com/ba...
Ingredients:
• Biscoff Cake
I’m using 7x7x3-inch pan
80g [11 pcs] Biscoff Cookies, ground
150g [1¼ cup] cake flour
1 tsp baking powder
¼ tsp salt
226g [1 cup] unsalted butter, softened
100g [½ cup] brown sugar
50g [¼ cup] fine sugar
1 tsp vanilla extract
4 large eggs
30g [2 tbsp] milk
• Biscoff Filling
150g [20 pcs] Biscoff Cookies
13g [1 tbsp] brown sugar
120g [½ cup] whipping cream
95g [¼ cup + 2 tbsp] unsalted butter, softened
1 tsp lemon juice
• Italian Meringue Buttercream Frosting
(you may omit the coffee mixture if you don’t desire the coffee flavour)
2 tsp instant coffee
½ tbsp hot water
130g [½ cup + 2 tbsp] sugar
45ml [3 tbsp] water
2 egg whites
¼ tsp cream of tartar or ½ tsp of lemon juice
226g [1 cup] unsalted butter, softened
syrup
[1 tbsp sugar + 2 tbsp hot water]
Piping tip: 864
Instructions:
• Biscoff Cake
1. Preheat oven at 160°C/320°F
2. Grind the biscoff cookies in a food processor until very fine. Transfer it into a bowl.
3. Sift the flour, baking powder and salt into the ground biscoff. Whisk them until well mixed. Set aside.
4. In a large mixing bowl, add the softened butter. Test the butter with your finger. The butter is softened but should still be holding its shape, that’s good to go.
5. Add in both the sugars. With an electric mixer, mix until creamy, fluffy and pale. This will take about 2 minutes. Scrape the bowl occasionally.
6. Add the vanilla extract.
7. Add in the eggs, one at a time. Mix on low speed until combined, then add another egg. It’s normal the batter is curdling. Once the dry ingredients are add, the batter will be creamy again.
8. Add the dry ingredients in 3 batches, alternate with the milk. Fold in until combined, do not over mix.
9. Add in the milk in 2 batches, 1 tbsp at a time, alternate with the dry ingredients. Fold in until combined.
10. Transfer the batter into a 7x7x3 inch pan. Tap the pan few times to release air bubbles.
11. Bake in preheated oven at 160°C/320°F for 45-50 minutes or until an inserted skewer comes out clean.
12. Let it cool completely before slicing.
• Biscoff Filling
1. In a food processor, add in the biscoff cookies. Pulse until fine.
2. Add in the whipping cream, pulse until combined.
3. Add in the softened butter and lemon juice. Pulse until well combined.
4. Transfer the spread into a glass bowl.
5. Cover with cling film. Refrigerate for at least 1 hour or until it is firmed up. **
6. Transfer it into a piping bag whenever you’re ready for the assembling.
**remark: if the spread is too hard to pipe, leave it in room temp for 5 min. Do not leave in room temp for too long as the spread will become too liquid. After 5 min, if the spread is still too hard, check every minutes thereafter until the consistency is right.
• Italian Meringue Buttercream Frosting
Please click here to continue for a full recipe:https://gracioustreatz.wixsite.com/ba...
If you like this recipe, please click on “SUBSCRIBE” button with THE NOTIFICATION BELL ON.
FOR FULL RECIPE, please visit my blog at https://gracioustreatz.wixsite.com/ba...
Ingredients:
• Biscoff Cake
I’m using 7x7x3-inch pan
80g [11 pcs] Biscoff Cookies, ground
150g [1¼ cup] cake flour
1 tsp baking powder
¼ tsp salt
226g [1 cup] unsalted butter, softened
100g [½ cup] brown sugar
50g [¼ cup] fine sugar
1 tsp vanilla extract
4 large eggs
30g [2 tbsp] milk
• Biscoff Filling
150g [20 pcs] Biscoff Cookies
13g [1 tbsp] brown sugar
120g [½ cup] whipping cream
95g [¼ cup + 2 tbsp] unsalted butter, softened
1 tsp lemon juice
• Italian Meringue Buttercream Frosting
(you may omit the coffee mixture if you don’t desire the coffee flavour)
2 tsp instant coffee
½ tbsp hot water
130g [½ cup + 2 tbsp] sugar
45ml [3 tbsp] water
2 egg whites
¼ tsp cream of tartar or ½ tsp of lemon juice
226g [1 cup] unsalted butter, softened
syrup
[1 tbsp sugar + 2 tbsp hot water]
Piping tip: 864
Instructions:
• Biscoff Cake
1. Preheat oven at 160°C/320°F
2. Grind the biscoff cookies in a food processor until very fine. Transfer it into a bowl.
3. Sift the flour, baking powder and salt into the ground biscoff. Whisk them until well mixed. Set aside.
4. In a large mixing bowl, add the softened butter. Test the butter with your finger. The butter is softened but should still be holding its shape, that’s good to go.
5. Add in both the sugars. With an electric mixer, mix until creamy, fluffy and pale. This will take about 2 minutes. Scrape the bowl occasionally.
6. Add the vanilla extract.
7. Add in the eggs, one at a time. Mix on low speed until combined, then add another egg. It’s normal the batter is curdling. Once the dry ingredients are add, the batter will be creamy again.
8. Add the dry ingredients in 3 batches, alternate with the milk. Fold in until combined, do not over mix.
9. Add in the milk in 2 batches, 1 tbsp at a time, alternate with the dry ingredients. Fold in until combined.
10. Transfer the batter into a 7x7x3 inch pan. Tap the pan few times to release air bubbles.
11. Bake in preheated oven at 160°C/320°F for 45-50 minutes or until an inserted skewer comes out clean.
12. Let it cool completely before slicing.
• Biscoff Filling
1. In a food processor, add in the biscoff cookies. Pulse until fine.
2. Add in the whipping cream, pulse until combined.
3. Add in the softened butter and lemon juice. Pulse until well combined.
4. Transfer the spread into a glass bowl.
5. Cover with cling film. Refrigerate for at least 1 hour or until it is firmed up. **
6. Transfer it into a piping bag whenever you’re ready for the assembling.
**remark: if the spread is too hard to pipe, leave it in room temp for 5 min. Do not leave in room temp for too long as the spread will become too liquid. After 5 min, if the spread is still too hard, check every minutes thereafter until the consistency is right.
• Italian Meringue Buttercream Frosting
Please click here to continue for a full recipe:https://gracioustreatz.wixsite.com/ba...
3 سال پیش
در تاریخ 1400/05/29 منتشر شده
است.
251,444
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