Main Course
Biscoff Coffee Cake
Creamy, rich, spiced, caramelly cake with biscoff filling
Ingredients
Coffee Cake Sponge
- 225 g flour
- 1 tsp baking powder
- 225 g soft margarine
- 225 g soft light brown sugar
- 4 large eggs
- 2 tbsp milk
- 2 tbsp camp coffee essence
- 1 tsp vanilla extract
Coffee Butter Cream
- 250 g butter
- 500 g icing sugar
- 2 tbsp room temperature milk
- 2 tbsp camp coffee essence
Filling
- 1 small jar Biscoff spread
Method
- Preheat the oven to 180oC. Line a Swiss roll tin with parchment paper or 2 small cake tins.
- Sieve the flour and baking powder into a bowl. Pop in the soft margarine and sugar. Crack the eggs in and pour in the milk.
- Using an electric mixer, beat the ingredients for 1-2 minutes until the mixture is all smooth and combined. Be careful not to over-mix, this is what makes the cake tough and dry.
- Pour into the tin, smooth it out with a spatula and bake for 25-30 minutes.
- While the cake bakes make the icing. Whip the room-temperature soft butter until it is silky and smooth. Gradually pour in the icing sugar and mix. Add the milk little by little and continue to whip for about 5 minutes until incredibly smooth.
- Remove the cake from the oven and let it cool. Cut into squares 12 or 24 squares. Cut each square in half and fill with a teaspoon of biscoff spread.
- Pop the top layer back on and pipe on the coffee buttercream.
- Serve and enjoy.
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