Eggless Biscoff Drip Cake
A yummy tasty treat for Lotus Biscoff Cookie lovers.
Have you ever heard of the Lotus Biscoff Cookies? For few people, these cookies are heaven on earth! And no, I’m not kidding. They really are. These yummy cookies come straight from Belgium from where they are exported all over the world.
The cookie butter made out of these cookies is also known by the name Speculoos.
This cake is a heavenly treat for someone who wants to eat a “different” cake, something other than the regular cake flavours. If you fit the bill, this cake is a must try for you.
This cake recipe uses the Biscoff Cookies and Biscoff Cookie Butter to make the filling and using inside the layers when decorating the cake.
Ingredients
You will need 4 things to get started with the layering of this Biscoff drip cake:
- Biscoff Cookie Butter: This is available on Amazon. Be aware of duplicate products floating in the online market. It is recommended to buy from trusted offline sellers.
- Whipped Cream: I have used Tropolite non-dairy cream in this recipe. You may use any other brands like Rich’s, Fiona, Silvermark, etc. You will find this cream at the frozen section of large supermarkets or at the local cake supply store.
- Biscoff Cookies and Cookie Powder: We are using the Biscoff Cookies in three forms in this recipe: the original cookies, as cookie powder and in the form of Cookie Butter. Again, I prefer to buy these from local stores as cookies are best bought locally where you can check if the pack is not damaged. I had once ordered from Amazon but the pack was damaged and all cookies were broken. So avoid buying this online. Read more about the origin of Biscoff Cookies here.
- Vanilla Sponge Cake: I have used one batch of my Vanilla Sponge Cake recipe that uses yogurt. I will upload a separate post for this recipe with detailed step by step pictures soon. Making this vanilla cake is too easy and I’m sure you will be able to make it easily.
Other Cake Recipes: Chocolate Buttermilk Cake
How to make Biscoff Drip Cake?
Before starting with the cake, we need to prepare the filling.
Making the Biscoff Whipped Cream filling
For making this filling, you will just need to mix the cookie butter and whipped cream. Beat both for a minute until they are mixed well.
Please refer the recipe card for the exact ratio in which both are to be added.
Making the Cake Layers
For making this cake, I have used a Vanilla Sponge Cake recipe and layered it with Biscoff Cookie Butter and crushed Biscoff cookies.
This makes it simple for making the cake without you needing to keep a track of a gazillion recipes. For making a cake of any flavour, all you need is one Vanilla Sponge Cake Recipe and a Chocolate Sponge Cake Recipe. You can mix and match with the icing and fillings of the cake to make at least 100 flavours. Isn’t that amazing!
1.Bake a batch of my Vanilla Sponge Cake recipe and torte it into 4 layers.
2. Place the first layer and soak it in sugar syrup. Now, spread the Biscoff + Whipped Cream filling.
3. Add a tablespoon or two of Cookie Butter and spread. Finally add crushed Biscoff cookies. Place the second cake layer and repeat for all layers.
Once the layering is done, you can crumb coat the cake and decorate with whipped cream on the outside. You may use the Biscoff filling mixture for this as well since it is very stable to pipe and decorate.
How to make the drip?
For making the Biscoff drip, you will need to melt the cookie butter in the microwave or on a double boiler if using a gas stove. If the butter is too thick, considering adding few drops of any odourless oil to it so that it becomes a bit runny in consistency.
If you add more oil, the mixture will not come together when you start working with the drip.
After heating the butter, let it cool down a bit and then use it as a drip like you usually do with the ganache.
The final decorations on the cake are done with the Biscoff whipped cream which is perfect to pipe and a 1M piping tip. You can also make rosettes and other cake border piping designs with this piping tip and cream. Finally. I have added Biscoff cookie powder in the center and topped it with 3 Biscoff Cookies and lightly pressed the same cookie powder at the base of the cake.
Just look at the beautiful layers of the sponge cake and the cookie butter coming to life in the picture above. This is an absolute treat to devour and a perfect option when making celebration cakes. Total justice to the celebration will be given. Let’s head to the detailed recipe.
Eggless Biscoff Drip Cake Recipe
Eggless Biscoff Drip Cake
Ingredients
For the base Vanilla Sponge Cake
- 190 grams All-purpose Flour
- 1/4 teaspoon Baking Powder
- 1/2 teaspoon Baking Soda
- pinch table salt
- 100 grams Powdered Sugar
- 130 grams Yogurt
- 40 ml Odourless Oil
- 1 teaspoon Vanilla Extract
- 120 ml water
For the filling
- 200 grams Whipped Cream
- 170 grams Biscoff Cookie Butter
For the drip and decorating the cake
- 300 grams Whipped Cream (for covering the cake)
- 2 tablespoon Biscoff Cookie Butter
Instructions
- Make one batch of the Vanilla Sponge cake and let it cool completely. Optionally, prepare sugar syrup for soaking the cake by completely dissolving granulated sugar in equal amount of water i.e. for ½ cup sugar, use ½ cup water.
- Prepare the Biscoff Whipped Cream which is going to be the cake filling and powder few Biscoff cookies before you start assembling the cake.
- Torte/cut the vanilla sponge cake into layers such that you have 4 layers of the sponge base. On a cake board, place the first layer.
- For each layer, soak it with sugar syrup. Spread some of the Biscoff Whipped Cream on it.
- Next, take one tablespoon of cookie butter and spread it on top of this cream. Sprinkle some cookie powder on top of the cookie butter layer.
- Repeat the previous two steps for the remaining layers. Refer the pictures in the post to get an idea on the steps.
- Coat the cake with whipped cream and decorate as per your will. If you want to know how I have decorated, I have used Vanilla Whipped Cream for covering the cake on the outside.
- After this, it is time to do the drip. But before adding the drips, make sure the cake is refrigerated for one hour. The chilled cake will help the drip to set quickly.
- Heat some Biscoff cookie butter in the microwave for few seconds until it is runny in consistency. Do not over heat. If the butter is still thick, consider adding few drops of odourless oil to it and heat again. Avoid adding too much oil as it will split the drip.
- Fill a piping bag with the runny butter and snip off the tip a little. Now you can start making the drip by rotating the turn table with one hand and making the drip with the other. Add some butter in the middle and smooth it with a spatula to give it a nice finish.
- Once the drip is done, make few swirls using the Biscoff Whipped Cream prepared in step 2. I have sprinkled some cookie powder after doing the drip to add another level of detail to the cake. You may skip this step and just place the three cookies in the center.
Notes
Shelf Life: This cake is best to taste when stored in the refrigerator for up to 4 days in an airtight container under continuous refrigeration.
Learn delicious cakes and the art of baking and cake decorating in my course The Baking Roadmap. Find more details here.
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