BISCOFF DOT CAKE
 
 
Ingredients
  • For the sponge
  • 400g biscoff biscuits
  • 1 cup milk
  • 1 tsp baking powder
  • For the buttercream
  • ½ cup butter
  • 1 cup icing sugar
  • 2 tbsp Biscoff spread
  • Rainbow sprinkles, to coat
Instructions
  1. Start by crushing the Biscoff cookies into a fine powder.
  2. ⁠Add in milk, baking powder and whisk well to form a smooth and lumpfree batter.
  3. ⁠Pour the batter in a greased and lined baking tray and bake at 180°C for 12-15 minutes.
  4. ⁠For the buttercream frosting, add softened butter and icing sugar into a bowl. Whisk it well using a hand mixer till it’s light and pale.
  5. ⁠Add in the Biscoff spread and whisk again.
  6. Take ramekins and use them to cut circles from the baked sheet cake.
  7. Place one cake layer at the bottom of each ramekin. Spread a layer of Biscoff buttercream over it.
  8. Add another cake layer and repeat the layering process until the ramekin is full, finishing with a layer of the Biscoff buttercream on top.
  9. Gently dunk the ramekin in sprinkles and enjoy.
Recipe by Bake with Shivesh at https://bakewithshivesh.com/biscoff-dot-cake/