Biscoff Sponge Cakes Delight: a delicious blend of creamy and crunchy textures, perfect for any occasion

These Biscoff sponge cakes combine the irresistible flavor of Biscoff spread with a light and airy sponge cake, topped with a delicious cream filling. Each layer of these cakes offers a harmonious contrast of creamy and crunchy textures, making them a treat for any sweet tooth.

Why you'll love it:
You will fall in love with these cakes for their delicious texture and the unique combination of Biscoff spread and soft sponge cake. The addition of fresh strawberries and a creamy topping enhances the flavors, making each bite a perfect blend of sweetness and texture. These cakes are not only delicious, but also visually appealing, ensuring they will stand out at any gathering.

Perfect occasion:
Ideal for serving during coffee breaks, afternoon teas or as a special dessert at meetings. They are also perfect for celebrations like birthdays and holidays or simply as a gift to brighten up any day.

Decorating Tips:
For a charming presentation, top each cake with a dollop of cream and a swirl of Biscoff spread. Add slices of fresh strawberries for a pop of color and a refreshing taste. Arrange the cakes on a chic serving platter garnished with mint leaves or sprinkle with a little powdered sugar for a festive look.

• Ingredients for the cake batter:
  • 4 eggs
  • 120 grams of granulated sugar
  • 8 grams of vanilla sugar
  • 75 ml of milk
  • 100 ml sunflower oil
  • 150 grams of all-purpose flour
  • 4 grams of baking powder
• For the cream:
  • 250 grams of mascarpone
  • 8 grams of cream stabilizer
  • 8 grams of vanilla sugar
  • 50 grams of granulated sugar
  • 250 ml whipped cream
• Supplements:
  • Biscoff spread
  • Strawberries
• Instructions:
  1. Preheat your oven to 200°C and prepare a baking tray with baking paper.
  2. In a mixing bowl, beat the eggs with the granulated sugar and vanilla sugar for 5 to 7 minutes until the mixture is light and fluffy. Gradually add the milk, then the oil.
  3. Sift the flour and baking powder over the mixture and fold gently with a spatula in eight movements to maintain lightness.
  4. Spread the dough evenly on the prepared baking sheet and bake for 7 to 10 minutes. Monitor carefully as cooking times may vary. Let the cake cool completely.
  5. For the cream, mix the mascarpone, stabilizer, vanilla sugar and crystal sugar in a bowl. Mix for a minute, then gradually add the whipped cream and beat until stiff peaks form.
  6. Cut the cooled cake into equal pieces. Spread a layer of Biscoff on each piece, top with a dollop of cream, add another piece of cake and press gently.
  7. replaces the word nice with emptyp with more cream and a little Biscoff spread. Optionally decorate with pieces of strawberries for a nice finish.

Savor these delicious sponge cakes which are sure to delight your taste buds and add a touch of elegance to your table!