Sponge Cake with Biscoff and Cream Recipe
This delicate sponge cake with Biscoff and cream layers is a delightful dessert combining airy cake, rich Biscoff spread, and smooth mascarpone cream, topped with fresh strawberries for a perfect balance of sweetness and freshness.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Total Time: 3 hours 50 minutes (includes chilling time)
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: International
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
- Strawberries (quantity as desired)
Instructions
- Prepare the Biscuit: Preheat the oven to 180°C (350°F). In a bowl, whisk the eggs with granulated sugar, vanilla sugar, and salt until pale and fluffy. Sift together flour, cornstarch, and baking powder, then gently fold them into the egg mixture, ensuring an even, airy batter. Pour the batter into a lined baking tin and bake for 20-25 minutes or until a skewer inserted comes out clean. Let cool completely.
- Make the Cream: In a large mixing bowl, combine mascarpone, vanilla sugar, and powdered sugar. In a separate bowl, whip the heavy cream with the whipped cream stabilizer until stiff peaks form, then gently fold the cream into the mascarpone mixture, maintaining the lightness of the cream.
- Assemble the Cake: Slice the cooled sponge cake horizontally to create layers. Spread a thin layer of Biscoff spread evenly over the first layer. Add a generous layer of the mascarpone cream on top. Repeat layering if multiple layers are made. Finish off with the last cake slice on top.
- Garnish: Warm the remaining Biscoff spread slightly to make it more spreadable and drizzle or spread it over the cake surface. Decorate with fresh strawberries arranged on top for an appealing presentation.
- Chill and Serve: Refrigerate the assembled cake for at least 2-3 hours to allow flavors to meld and cream to set. Serve chilled and enjoy.
Notes
- Ensure the eggs and sugar are well whipped to give the sponge cake its light texture.
- Use fresh strawberries for the best flavor and appearance.
- Warming the Biscoff spread slightly helps with easier application as a garnish.
- This cake is best served within 2 days for optimum freshness.
- You can substitute heavy cream with whipping cream if preferred.
Keywords: Sponge cake, Biscoff, mascarpone cream, strawberry dessert, layered cake