Dessert
Biscoff Cake Cup
45 minPour 6Nutri-Score D€€
D
45 min
45 minBiscoff Cake Cup
ce qu’il vous faut
Ingrédients
flourCéréales150 g
sugarÉpicerie120 g
butter (softened)Produits laitiers110 g
eggs (room temperature)Produits laitiers2 morceaux
milkProduits laitiers120 ml
baking powderÉpicerie8 g- vanilla extractÉpicerie5 ml
- Biscoff spread (slightly warmed)Épicerie150 g
- Biscoff biscuits (crushed)Boulangerie60 g
- heavy cream (cold)Produits laitiers200 ml
par portion
Nutrition
376kcal
- Glucides
- 41 g
- Protéines
- 5 g
- Lipides
- 22 g
ce que vous utiliserez
Ustensiles
Saladier
Fouet
Four
Moule à muffins- Batteur électrique
pas à pas
Préparation
- Étape 1
Preheat the oven
- Preheat the oven to 180 °C and line the muffin pan with paper cases.
- Étape 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.
- Étape 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.
- Étape 4
Whip the cream
- Whip the cold heavy cream to stiff peaks.
- Étape 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.