Dessert
Biscoff Cake Cup
45 minVoor 6Nutri-Score D€€
D
45 min
45 minBiscoff Cake Cup
wat je nodig hebt
Ingrediënten
flourGranen150 g
sugarVoorraadkast120 g
butter (softened)Zuivel110 g
eggs (room temperature)Zuivel2 stukken
milkZuivel120 ml
baking powderVoorraadkast8 g- vanilla extractVoorraadkast5 ml
- Biscoff spread (slightly warmed)Voorraadkast150 g
- Biscoff biscuits (crushed)Bakkerij60 g
- heavy cream (cold)Zuivel200 ml
per portie
Voedingswaarden
376kcal
- Koolhydraten
- 41 g
- Eiwitten
- 5 g
- Vetten
- 22 g
wat je gebruikt
Keukengerei
Mengkom
Garde
Oven
Muffinvorm- Handmixer
stap voor stap
Bereiding
- Stap 1
Preheat the oven
- Preheat the oven to 180 °C and line the muffin pan with paper cases.
- Stap 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.
- Stap 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.
- Stap 4
Whip the cream
- Whip the cold heavy cream to stiff peaks.
- Stap 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.