Biscoff Ripple Cake
A delicious no-bake Biscoff cake featuring layers of biscuits and cookie butter cream.
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Servings: 10 slices
Calories: 551kcal
Ingredients
- 150 g Smooth Biscoff spread (⅔ cup)
- 500 ml Whipping cream (2 cups) I used double cream
- 60 g Powdered sugar (½ cup)
- 400 g Biscoff biscuits (50 biscuits, divided into 10 batches of 5)
Decoration (optional)
- 2 Tablespoons Smooth Biscoff spread (melted in the microwave for 10-20 seconds)
- Gold and brown sprinkles
- Biscoff biscuits
Instructions
- Prepare a cake stand or serving dish that's at least 8 inches long, ready for your cake to go on.
- Add the Biscoff spread to a large bowl then use an electric whisk to whisk in a few tablespoons of the cream. Once that's smooth, add a little more cream. Keep whisking in the cream until it's all used up and the mixture is firm, holding stiff peaks.
- Gently fold in the powdered sugar.
- Spread some of the cream mixture in a vertical line along your serving dish.
- Stick your first batch of 5 biscuits together using the cream then place them upright onto your serving dish. Repeat for the next 9 batches, placing them in a log shape as you go. I made mine 10 biscuits wide and 5 biscuits long.
- Use the remaining cream to cover the whole log then place it into the fridge for 6 hours. This will allow the biscuits to soften.
- When you're ready to serve your cake, remove it from the fridge and decorate it with melted Biscoff spread, biscuits and sprinkles. Then just cut it into slices and enjoy!
Video
Notes
- Store covered in the fridge for up to 3 days.
Nutrition
Serving: 1slice | Calories: 551kcal | Carbohydrates: 46g | Protein: 3g | Fat: 38g | Saturated Fat: 23g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Cholesterol: 120mg | Sodium: 190mg | Potassium: 120mg | Fiber: 1g | Sugar: 29g