Line your baking pan with parchment paper!This step helps the cake to bake evenly, and it makes sure that your loaf cake will release easily from the pan. Step 2. To make cake layers, place egg whites with a pinch of salt in the bowl of a stand mixer and beat until soft peaks (photo 1). Then use cake stripsto make sure your cake layers bake evenly and don’t develop a dome on top. Cake strips give you an evenly baked cake with a flat top. Instructions

To make cake layers, place egg whites with a pinch of salt in the bowl of a stand mixer and beat until soft peaks. Gradually add sugar and beat until stiff peaks. Add the sifted icing sugar and gently mix with a silicone or rubber spatula. Wether it is by grinding the biscoff cookie into crumbs or using a Speculoos Cookie Butter Spread, there are too many delicious ways to use this delicious ingredient! How to use Biscoff crumbsTo make Biscoff whipped cream, place whipping cream and mascarpone cheese in the cold bowl of a stand mixer with the whisk attachment. Beat ingredients at medium speed, then high speed until "almost done" whipped cream. Add cookie spread and mix at a low speed. Transfer the cream into a piping bag with plain pastry tip 809. This cake must be refrigerated once assembled. It is best eaten within 24 hours; the same applies to storing the leftover cake. Mascarpone is used to stabilize the whipped cream. If desired, you can replace it with sour cream that will bring a beautiful tangy note. The cheesecake will keep for a couple of days in the fridge. Do not leave it out at room temperature for any length of time – it needs to be kept chilled. Step 5. To make Biscoff whipped cream,place whipping cream and mascarpone cheese in the cold bowl of a stand mixer with the whisk attachment.

Step 7. To assemble the cake,place the first meringue layer on a cake board. Pipe the Biscoff cream in a spiral over the first cake layer and spread an even layer using a bent spatula. You can press this Biscoff crumb crust into an ungreased 8-inch, 9-inch, or 10-inch pie dish, cake pan, springform pan, or square pan. It’s not enough for a 9×13-inch pan. If you’re making a 9×13-inch dessert, I recommend you 1.5x the recipe. Here is an overview of the ingredients needed for this recipe. The full recipe is listed below in greater detail. A great way to use Biscoff - If you find yourself just going in to a jar of Biscoff with a spoon, and are looking for other ways to use it then this is an easy way to do that.

If you tried this biscoff drip cake recipe, don’t forget to leave a rating and a comment below. We love hearing from you. If you liked this lotus cake recipe:

Next, heat 1/2 cup lotus biscoff spread in the microwave for 20-30 seconds (it helps with the pouring). Rotate the pan 90 degrees and drizzle biscoff spread over the white chocolate layer, creating diagonal lines.If you want really cold milkshake, then you can use slices of frozen banana. make sure you use a high powered blender, as it will be harder to blend them when they are frozen. You could always add a couple of ice cubes to make it cold too. This biscoff cheesecake recipe is made out of 7 ingredients only, a few of them used multiple times in different layers of the cake: Delicious summer time treat - There is no better way to cool down. You can even make lollies (popsicles) out of it. Don't overbeat the whipped cream: once you add the cookie butter, you will need slowly mix it to combine. Watch out for the cream's texture. Sugar: I used a simple Caster Sugar (Fine White Sugar). The Biscoff Spread is quite sweet on its own, so you don't need to add much sugar here.

Ground into fine crumbs to make a cheesecake crust like for these Mini Biscoff Cheesecakes or No Bake Biscoff Cheesecake. Put the remaining crumbs in a bowl and add the melted butter. Mix together until they resemble wet sand.The ratio of ingredients is important, but what matters most is how you press the mixture into your pan. The technique you use can make or (quite literally) break a great crumb crust: Tip the cookie crust into a 23cm (9inch) springform cake tin lined with baking paper.Press down with your fingers to create an even base for your cheesecake. Chill in the freezer while you prepare the cheesecake filling. Whip the cream