Biscoff Cookie Cake
This Biscoff Cookie Cake is a 3 ingredient Biscoff cake that is unbelievably easy and absolutely delicious. This cake is also referred to as a Biscoff Ripple cake and is made with Biscoff cookies, cream and some sugar.
Servings: 5
Calories: 300kcal
Ingredients
- 1 ½ cups thickened/ whipping cream
- 2 tbsp powdered (icing) sugar
- 16 Biscoff cookies 1 packet/125g
Optional decorations
- 1 tbsp biscoff spread
- 4 biscoff cookies
Instructions
- Place the chilled cream in a bowl or into a stand mixer and add in the sugar.
- Whip until soft peaks form. Continue to whip slowly and carefully until the cream has firm peaks.
- Unwrap the Lotus cookies and spread some cream onto the serving platter. Spread a heaped teaspoon of cream onto each cookie and stand them upright onto the base of cream. Start this off with a stack of cookies and then place onto the base for an easier foundation.
- Continue to add cream to the cookies and cookies to the plate until the bag is finished. Cover the entire cake in cream and smooth it out as best you can.
- Place in the fridge to soak and soften for 6 hours or overnight.
- Optional: Melt some biscoff in the microwave for 10-20 seconds until it is melted and runny. Drizzle the melted biscoff onto the Biscoff cake and sprinkle on some crushed and chopped up biscoff cookies.
- Cut into 2 cm diagonal slices.
Notes
Tips:
- Whip cream straight from the fridge so it's still cold for best results.
- Put a layer of cream onto the serving plate as a way to hold the cookies when stacking.
- Use a serving platter that will fit in your fridge
Nutrition
Calories: 300kcal