Dessert
Biscoff Cake Cup
45 Min.Für 6Nutri-Score D€€
D
45 Min.
45 Min.Biscoff Cake Cup
was Sie brauchen
Zutaten
flourGetreide150 g
sugarVorräte120 g
butter (softened)Milchprodukte110 g
eggs (room temperature)Milchprodukte2 Stücke
milkMilchprodukte120 ml
baking powderVorräte8 g- vanilla extractVorräte5 ml
- Biscoff spread (slightly warmed)Vorräte150 g
- Biscoff biscuits (crushed)Backwaren60 g
- heavy cream (cold)Milchprodukte200 ml
pro Portion
Nährwerte
376kcal
- Kohlenhydrate
- 41 g
- Eiweiß
- 5 g
- Fett
- 22 g
was Sie verwenden
Utensilien
Rührschüssel
Schneebesen
Backofen
Muffinblech- Handrührgerät
Schritt für Schritt
Zubereitung
- Schritt 1
Preheat the oven
- Preheat the oven to 180 °C and line the muffin pan with paper cases.
- Schritt 2
Make the cake batter
- Whisk the softened butter with the sugar until pale and fluffy.
- Beat in the eggs one at a time, then the vanilla extract.
- Fold in the flour and baking powder, then stir in the milk until smooth.
- Schritt 3
Bake the cake cups
- Divide the batter between the paper cases, filling them about two thirds full.
- Bake until golden and a skewer comes out clean.
- Schritt 4
Whip the cream
- Whip the cold heavy cream to stiff peaks.
- Schritt 5
Assemble the cake cups
- Spoon a little warmed Biscoff spread over each cooled cake cup.
- Pipe or spoon the whipped cream on top.
- Finish with the crushed Biscoff biscuits and a drizzle of Biscoff spread.