Description
This delightful Sponge Cake with Biscoff and Cream features a light and airy sponge base layered with rich Biscoff spread and a smooth mascarpone cream. Finished with an extra dollop of Biscoff and fresh strawberries, this dessert combines sweet, creamy, and slightly spiced flavors for an indulgent treat perfect for special occasions or cozy gatherings.
Ingredients
Scale
Biscuit
- 75 g flour
- 35 g cornstarch
- 3 g baking powder
- 5 eggs
- 100 g granulated sugar
- 8 g vanilla sugar
- 0.2 g salt
Filling
- 80 g Biscoff spread
Cream
- 250 g mascarpone
- 8 g vanilla sugar
- 50 g powdered sugar
- 8 g whipped cream stabilizer
- 250 ml heavy cream
Garnish
- 75 g Biscoff spread
- Fresh strawberries (approximately 100 g)
Instructions
- Prepare the Biscuit Batter: Separate the eggs into yolks and whites. In a mixing bowl, whisk the egg yolks with granulated sugar and vanilla sugar until pale and fluffy. In another bowl, sift together the flour, cornstarch, baking powder, and salt. Gradually fold the dry ingredients into the yolk mixture to maintain airiness.
- Whip Egg Whites: Using a clean mixing bowl and whisk attachment, beat the egg whites until stiff peaks form. Gently fold the egg whites into the yolk and flour mixture, ensuring a light and airy batter without deflating the whites.
- Bake the Sponge Cake: Preheat the oven to 180°C (350°F). Pour the batter into a lined or greased baking pan, spreading it evenly. Bake for approximately 25-30 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and let it cool completely.
- Prepare the Cream: In a chilled bowl, combine mascarpone, vanilla sugar, powdered sugar, and whipped cream stabilizer. Beat the heavy cream until soft peaks form, then gently fold into the mascarpone mixture until smooth and well combined.
- Assemble the Cake: Once the sponge cake has cooled, slice it horizontally to create layers. Spread 80 g of Biscoff spread evenly on the bottom layer. Spread half of the prepared cream on top of the Biscoff layer. Repeat with another cake layer and more cream if multiple layers are present.
- Decorate the Cake: Warm the remaining 75 g of Biscoff spread slightly to soften and drizzle it artistically over the top of the assembled cake. Garnish with fresh strawberries arranged on the top for a fresh and colorful finish.
- Chill Before Serving: Refrigerate the cake for at least 2 hours to allow the cream to set and the flavors to meld. Serve chilled for the best taste and texture.
Notes
- For best results, ensure eggs are at room temperature before starting.
- Use fresh strawberries; wash and dry them thoroughly before decorating.
- Whipped cream stabilizer helps maintain texture and prevents cream from weeping.
- If Biscoff spread is too thick for drizzling, gently warm it in a microwave for 10-15 seconds.
- Store the finished cake covered in the refrigerator and consume within 3 days for optimal freshness.
Keywords: Sponge cake, Biscoff spread, mascarpone cream, strawberries, layered cake, dessert