Postre
Biscoff Cake Cup
45 minPara 6Nutri-Score D€€
D
45 min
45 minBiscoff Cake Cup
lo que necesita
Ingredientes
flourCereales150 g
sugarDespensa120 g
butter (softened)Lácteos110 g
eggs (room temperature)Lácteos2 piezas
milkLácteos120 ml
baking powderDespensa8 g- vanilla extractDespensa5 ml
- Biscoff spread (slightly warmed)Despensa150 g
- Biscoff biscuits (crushed)Panadería60 g
- heavy cream (cold)Lácteos200 ml
por ración
Nutrición
376kcal
- Carbohidratos
- 41 g
- Proteínas
- 5 g
- Grasas
- 22 g
lo que usará
Utensilios
Bol
Varillas
Horno
Molde para magdalenas- Batidora de varillas
paso a paso
Preparación
- Paso 1
Preheat the oven
- Preheat the oven to 180 °C and line the muffin pan with paper cases.
- Paso 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.
- Paso 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.
- Paso 4
Whip the cream
- Whip the cold heavy cream to stiff peaks.
- Paso 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.