Dessert
No-Bake Biscoff Cake
30 minPour 12Nutri-Score E€€
E
30 min
30 minNo-Bake Biscoff Cake
recette de
Connie Homayed Kazan
@conniesweets
10 recettes
12 imports
0 fois cuisinée
ce qu’il vous faut
Ingrédients
Biscoff cookies (2 packs, a few extra for the topping)Boulangerie500 g- Biscoff cookie butter (2 jars (8 oz each), for spreading between layers)Épicerie454 g
cream cheese (softened at room temperature)Produits laitiers227 g- powdered sugar (sifted)Épicerie60 g
heavy cream (cold)Produits laitiers600 ml- Biscoff cookie butter (for the whipped cream mixture)Épicerie120 g
- vanilla extract (optional)Épicerie5 ml
par portion
Nutrition
475kcal
- Glucides
- 40 g
- Protéines
- 4 g
- Lipides
- 33 g
ce que vous utiliserez
Ustensiles
Saladier
Batteur électrique
Plat allant au four
pas à pas
Préparation
- Étape 1
Whip the Biscoff cream
- In a large bowl, whip the heavy cream with the cookie butter, powdered sugar and vanilla until it begins to thicken and ripples form.
- Add the softened cream cheese and whip again until smooth with no lumps.
- Étape 2
Layer the cookies and cookie butter
- Lay one even layer of Biscoff cookies flat in the 9x13 deep dish.
- Warm some cookie butter slightly so it spreads easily and spread a thin layer over the cookies.
- Étape 3
Add the first cream layer
- Spread half of the whipped Biscoff cream mixture evenly over the cookie butter.
- Étape 4
Repeat the layers
- Add another layer of Biscoff cookies on top.
- Spread another thin layer of warmed cookie butter over the cookies.
- Spread the remaining whipped cream mixture smoothly on top.
- Étape 5
Finish with cookie butter
- Pour the remaining cookie butter over the top and spread it evenly.
- Optionally crush a few Biscoff cookies and sprinkle them over the top for decoration.
- Étape 6
Chill
- Refrigerate the cake until set, preferably overnight for the best texture.
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