Biscoff Berry Cake
Ingredients
Roasted Strawberries:
- 2 cups strawberries hulled and halved
- ¼ cup granulated sugar
Biscoff Sponge:
- 2½ cups all-purpose flour
- 1 cup granulated sugar
- 1 cup light brown sugar
- 1½ tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 cup unsweetened applesauce
- 1 cup plant-based milk almond, soy, or oat
- ½ cup melted coconut oil or vegetable oil
- 1 tsp vanilla extract
- 1 cup Biscoff spread
- 1 cup ground pistachios
Berry Jam:
- 2 cups mixed berries fresh or frozen
- ½ cup granulated sugar
- 2 tbsp lemon juice
- 1 tbsp cornstarch mixed with 2 tbsp water
Biscoff Buttercream:
- ½ cup dairy-free butter softened
- 1 cup Biscoff spread
- 3-4 cups powdered sugar
- 2-3 tbsp plant-based milk as needed for consistency
Biscoff Drip:
- ½ cup Biscoff spread
- 2 tbsp coconut oil or dairy-free butter
Topping:
- Crushed Biscoff biscuits
- Powdered sugar for dusting
Instructions
Prepare the Roasted Strawberries:
- Preheat your oven to 350°F (175°C).
- Toss the strawberries with the granulated sugar and spread them on a baking sheet.
- Roast for about 40 minutes, or until soft and syrupy.
- Let cool completely.
Make the Berry Jam:
- In a medium saucepan, combine the mixed berries, granulated sugar, and lemon juice.
- Cook over medium heat until the berries break down and the mixture thickens, about 10 minutes.
- Stir in the cornstarch mixture and cook for another 1-2 minutes until thickened.
- Let cool completely.
Prepare the Biscoff Sponge:
- Preheat your oven to 350°F (175°C).
- Grease and line three 8-inch round cake pans with parchment paper.
- In a large bowl, whisk together the flour, granulated sugar, light brown sugar, baking powder, baking soda, and salt.
- In another bowl, mix the applesauce, plant-based milk, melted coconut oil, vanilla extract, and Biscoff spread until smooth.
- Add the wet ingredients to the dry ingredients, mixing until just combined.
- Fold in the ground pistachios.
- Divide the batter evenly among the prepared pans.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Prepare the Biscoff Buttercream:
- In a large bowl, beat the dairy-free butter and Biscoff spread until creamy.
- Gradually add the powdered sugar, mixing until smooth.
- Add plant-based milk as needed to achieve a spreadable consistency.
Prepare the Biscoff Drip:
- Melt the Biscoff spread with the coconut oil or dairy-free butter until smooth and slightly runny.
Assemble the Cake:
- Place one cake layer on a serving plate.
- Spread a layer of berry jam over the cake layer.
- Pipe or spread a layer of Biscoff buttercream over the jam.
- Add some roasted strawberries on top.
- Repeat with the remaining layers, finishing with a layer of Biscoff buttercream on top.
Add the Drip and Toppings:
- Pour the Biscoff drip over the top edge of the cake, allowing it to drip down the sides.
- Sprinkle with crushed Biscoff biscuits.
- Dust with powdered sugar if desired.
Serve:
- Slice and enjoy this beautiful summer cake!