Hi, I am Elise. Today, I will show you a way to prepare biscoff and caramel drizzle cake 🤤 recipe. Never miss a recipe of the day again. Here are our most recent very easy family recipes to try. This time, I am going to make it a bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Biscoff and caramel drizzle cake 🤤 Recipe
Biscoff and caramel drizzle cake 🤤 is one of the most well liked of recent trending meals in the world. It’s simple, it’s fast, it tastes yummy. It is appreciated by millions every day. Biscoff and caramel drizzle cake 🤤 is something which I’ve loved my whole life. They are fine and they look fantastic.
To get started with this recipe, we have to prepare a few ingredients. You can cook biscoff and caramel drizzle cake 🤤 using 16 ingredients and 14 steps. Here is how you can achieve that.
The ingredients needed to make Biscoff and caramel drizzle cake 🤤:
- Take 200/300 g margarine/butter
- Get 200/300 g light brown sugar
- Take 4/6 large eggs
- Take 100/150 g biscoff spread
- Make ready 200/300 g self raising flour
- Get Biscoff buttercream Frosting
- Make ready 150/225 g butter
- Make ready 300/450 g icing sugar
- Get 200/300 g biscoff spread
- Get 1/1 (.5 tbsp) milk
- Prepare Caramel
- Get 150 g granulated sugar
- Get 30 ml water
- Take 120 ml double cream
- Take 2.5 tbsp unsalted butter
- Take 1 pinch salt
Steps to make Biscoff and caramel drizzle cake 🤤:
- Pre-heat the oven on gas mark 4 and prepare 3x 6 inch tins or 2x 8inch tins with baking paper lightly buttered and floured.
- Mix together the butter, biscoff spread and light brown sugar until well combined.
- Add the eggs and whisk/mix until smooth.
- Whisk in the flour until fully combined.
- Pour the batter into the tins evenly.
- For the Frosting, mix together the butter and icing sugar until combined.
- Add the biscoff spread and milk until smooth. Spread the mixture onto the cooled down layers of cake evenly.
- Cover the cake with a cb coat and set in the fridge for 15 minutes. After this add the rest of the Frosting and smooth out with a cake scraper or off-set spatula.
- For the caramel, add the sugar and water into a medium saucepan. Stir until the sugar is dissolved.
- Brush the edge of pan with a wet pastry brush so crystals don’t form. Heat on a medium high heat
- Cook until a golden amber sugar mixture is formed. Remove from heat and whisk in the cream vigorously.
- Add the butter and put on a medium low heat and continue whisking and cook for another 2-3 minutes. Mix in the salt, transfer and allow the mixture to cool to room temperature in a glass bowl. (caramel can be refrigerated and used again if left over)
- Take a piping bag and fill with the caramel. Snip the end and drizzle down the side by moving the cake round and dripping the caramel with a light squeeze (make the drips short as the caramel continues to travel down the cake). Cover the top of the cake and spread with an off-set spatula.
- For decoration crush some biscoff biscuits or keep whole and decorate how you like. Serve and enjoy 😊
So that is going to wrap this up with this distinctive dish biscoff and caramel drizzle cake 🤤 recipe. Thanks so much for your time. I am confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Let’s cook!
