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Biscoff Berry Cake

Course Dessert

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!