Deser
Biscoff Cake Cup
45 minPorcje: 6Nutri-Score D€€
D
45 min
45 minBiscoff Cake Cup
czego potrzebujesz
Składniki
flourProdukty zbożowe150 g
sugarSpiżarnia120 g
butter (softened)Nabiał110 g
eggs (room temperature)Nabiał2 kawałki
milkNabiał120 ml
baking powderSpiżarnia8 g- vanilla extractSpiżarnia5 ml
- Biscoff spread (slightly warmed)Spiżarnia150 g
- Biscoff biscuits (crushed)Piekarnia60 g
- heavy cream (cold)Nabiał200 ml
na porcję
Wartości odżywcze
376kcal
- Węglowodany
- 41 g
- Białko
- 5 g
- Tłuszcz
- 22 g
czego użyjesz
Przybory
Miska
Trzepaczka
Piekarnik
Forma do muffinek- Mikser ręczny
krok po kroku
Przygotowanie
- Krok 1
Preheat the oven
- Preheat the oven to 180 °C and line the muffin pan with paper cases.
- Krok 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.
- Krok 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.
- Krok 4
Whip the cream
- Whip the cold heavy cream to stiff peaks.
- Krok 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.