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No-Bake Biscoff Cake
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No-Bake Biscoff Cake

30 minPorcje: 12Nutri-Score E€€
od @conniesweets12 importówugotowano 0 razy
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Składniki

12 osób
  • Biscoff cookies (2 packs, a few extra for the topping)Piekarnia500 g
  • Biscoff cookie butter (2 jars (8 oz each), for spreading between layers)Spiżarnia454 g
  • cream cheese (softened at room temperature)Nabiał227 g
  • powdered sugar (sifted)Spiżarnia60 g
  • heavy cream (cold)Nabiał600 ml
  • Biscoff cookie butter (for the whipped cream mixture)Spiżarnia120 g
  • vanilla extract (optional)Spiżarnia5 ml

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Wartości odżywcze

475kcal

Węglowodany
40 g
Białko
4 g
Tłuszcz
33 g
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Przybory

  • Miska
  • Mikser ręczny
  • Naczynie żaroodporne

krok po kroku

Przygotowanie

  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.
    Krok 1

  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.
    Krok 2

  3. Add the first cream layer

    • Spread half of the whipped Biscoff cream mixture evenly over the cookie butter.
    Krok 3

  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.
    Krok 4

  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.
    Krok 5

  6. Chill

    • Refrigerate the cake until set, preferably overnight for the best texture.
    Krok 6
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