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Biscoff Milk Cake
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Biscoff Milk Cake

1 godz. 30 minPorcje: 12Nutri-Score E€€
od @gimme.delicious7 importówugotowano 0 razy
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Składniki

12 osób
  • all-purpose flourSpiżarnia120 g
  • cornstarchSpiżarnia30 g
  • baking powderSpiżarnia6 g
  • cinnamon (ground)Przyprawy1,5 g
  • saltPrzyprawy1,5 g
  • eggs (room temperature)Nabiał4 kawałki
  • granulated sugarSpiżarnia200 g
  • milkNabiał60 ml
  • oil (neutral)Spiżarnia30 ml
  • vanilla extractSpiżarnia15 ml
  • evaporated milk (1 can)Nabiał354 ml
  • condensed milk (1 can)Nabiał397 g
  • half & half (or whole milk)Nabiał360 ml
  • Biscoff spread (melted, for the milk mixture)Spiżarnia60 g
  • heavy cream (cold)Nabiał480 ml
  • Biscoff spread (melted, for the whipped cream)Spiżarnia60 g
  • powdered sugarSpiżarnia16 g
  • vanilla extract (for the whipped cream)Spiżarnia5 ml
  • Biscoff cookies (crushed, for topping)Piekarnia100 g

na porcję

Wartości odżywcze

317kcal

Węglowodany
40 g
Białko
7 g
Tłuszcz
15 g
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Przybory

  • Piekarnik
  • Naczynie żaroodporne
  • Miska ×2
  • Mikser ręczny
  • Trzepaczka
  • Sito
  • Łopatka kuchenna

krok po kroku

Przygotowanie

  1. Preheat and prepare the pan

    • Preheat the oven to 180 °C.
    • Grease and line a baking dish.
    Krok 1

  2. Mix the dry ingredients

    • Sift the flour, cornstarch, baking powder, cinnamon and salt into a bowl.
    • Whisk to combine.
    Krok 2

  3. Whip the eggs and sugar

    • Beat the eggs with the sugar until pale, thick and tripled in volume.
    • Beat in the milk, oil and vanilla.
    Krok 3

  4. Make the cake batter

    • Fold the dry ingredients into the egg mixture in batches, gently, until just combined.
    • Pour the batter into the prepared dish.
    Krok 4

  5. Bake the cake

    • Bake until golden and a skewer inserted in the center comes out clean.
    • Let the cake cool slightly in the dish.
    Krok 5

  6. Prepare the milk mixture

    • Whisk the evaporated milk, condensed milk, half & half and melted Biscoff until smooth.
    Krok 6

  7. Soak the cake

    • Poke holes all over the warm cake with a skewer.
    • Slowly pour the milk mixture over the cake, letting it absorb.
    • Chill for at least 1 hour.
    Krok 7

  8. Whip the Biscoff cream

    • Whip the cold heavy cream with the powdered sugar and vanilla to soft peaks.
    • Fold in the melted Biscoff until smooth and spreadable.
    Krok 8

  9. Finish and serve

    • Spread the Biscoff whipped cream over the chilled cake.
    • Sprinkle with crushed Biscoff cookies and serve cold.
    Krok 9
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