Biscoff Ripple Cake Ingredients: 600ml thickened cream 1 tosp powdered sugar 1 tsp vanilla extract 32 lotus biscoff biscuits 100g Lotus biscoff spread Method: 1. If your biscoff biscuits are packaged individually open every packet & set the biscuits aside 2. Add thickened cream & vanilla extract to a mixing bowl 3. Use a sieve to sift the powdered sugar into the bowl 4. Use an electric mixer to beat on high until stiff peaks form. Be careful to not over mix 5. Spread a layer of whipped cream over the plate you'll be setting the cake on 6. Spread some whipped cream over one side of a biscuit. Do not worry if it's not neat. It's better if the cream is oozing out of the sides anyway to be used as a glue 7. Sandwich the biscuit together with another biscuit 8. Place the biscuits on top of the cream layer on your serving plate 9. Continue adding cream and sandwiching together 10. Cover the entire cake in whipped cream 11. Use a spatula to smooth it out although it doesn't have to be perfect. Just make sure all the biscuits are covered 12. Place your plate in a container and leave in the fridge to set over night. If you don't have a big enough container you can use tooth picks then cover in plastic wrap 13. Melt biscoff spread in the microwave for 20 seconds 14. Drizzle as much as you like over the cake before cutting and serving & enjoy!!
Biscoff Ripple Cake
Ingredients:
600ml thickened cream
1 tosp powdered sugar
1 tsp vanilla extract
32 lotus biscoff biscuits
100g Lotus biscoff spread
Method:
1. If your biscoff biscuits are packaged individually open every packet & set the biscuits aside
2. Add thickened cream & vanilla extract to a mixing bowl
3. Use a sieve to sift the powdered sugar into the bowl
4. Use an electric mixer to beat on high until stiff peaks form. Be careful to not over mix
5. Spread a layer of whipped cream over the plate you'll be setting the cake on
6. Spread some whipped cream over one side of a biscuit.
Do not worry if it's not neat. It's better if the cream is oozing out of the sides anyway to be used as a glue
7. Sandwich the biscuit together with another biscuit
8. Place the biscuits on top of the cream layer on your serving plate
9. Continue adding cream and sandwiching together
10. Cover the entire cake in whipped cream
11. Use a spatula to smooth it out although it doesn't have to be perfect. Just make sure all the biscuits are covered
12. Place your plate in a container and leave in the fridge to set over night. If you don't have a big enough container you can use tooth picks then cover in plastic wrap
13. Melt biscoff spread in the microwave for 20 seconds
14. Drizzle as much as you like over the cake before cutting and serving & enjoy!!