Biscoff Loaf Cake
Biscoff Loaf Cake is to die for. A caramel cookie frosting is piped onto the moist loaf cake with caramel cookie spread. The finished cake is then decorated with even more cookies. Everyone will ask you for the recipe!
INGREDIENTS
FOR THE DOUGH
200 g soft butter
220g brown sugar
70g caramel biscuit spread
4 eggs (size M)
320 g wheat flour (Type 405)
2 tsp cinnamon
½ tsp ground ginger
¼ tsp ground clove
¼ tsp cardamom
½ pack of baking powder
100 ml buttermilk
A little fat for the shape
Some flour for the mold
FOR FROSTING
100 g soft butter
200g powdered sugar
60g caramel biscuit spread
80 g double cream cheese
ASIDE FROM THAT
5 caramel cookies
2 tbsp caramel cookie spread
PREPARATION
1st step
Grease a loaf tin (30 cm) and dust it with flour. Preheat the oven to 180 degrees top/bottom heat (fan oven: 160 degrees).
2nd step
To make the dough, beat the butter, sugar and caramel biscuit spread in a mixing bowl until creamy, then add the eggs one at a time and stir in.
Mix the flour with the spices and baking powder, sift into the dough and stir in.
Finally add the buttermilk and mix all the ingredients into a smooth dough.
3rd step
Spread the dough into the prepared pan and bake in the preheated oven for about 40 minutes until golden brown.
After baking, let the cake cool slightly on a wire rack.
Then carefully remove it from the mold with a knife, turn the cake out onto a wire rack and let it cool completely.
4th step
In the meantime, for the frosting, beat the soft butter until light and creamy. Sift the powdered sugar and add it to the butter one tablespoon at a time.
Mix the caramel biscuit spread with the cream cheese by hand until smooth and first stir in 2 tablespoons of the butter and powdered sugar mixture.
