• Biscoff Cake

1. Preheat oven at 160°C/320°F

2. Grind the biscoff cookies in a food processor until very fine. Transfer it into a bowl.

3. Sift the flour, baking powder and salt into the ground biscoff. Whisk them until well mixed. Set aside.

4. In a large mixing bowl, add the softened butter. Test the butter with your finger. The butter is softened but should still be holding its shape, that’s good to go.

5. Add in both the sugars. With an electric mixer, mix until creamy, fluffy and pale. This will take about 2 minutes. Scrape the bowl occasionally. 

6. Add the vanilla extract.

7. Add in the eggs, one at a time. Mix on low speed until combined, then add another egg. It’s normal the batter is curdling. Once the dry ingredients are add, the batter will be creamy again.

8. Add the dry ingredients in 3 batches, alternate with the milk. Fold in until combined, do not over mix.

9. Add in the milk in 2 batches, 1 tbsp at a time, alternate with the dry ingredients. Fold in until combined.

10. Transfer the batter into a 7x7x3 inch pan. Tap the pan few times to release air bubbles.

11. Bake in preheated oven at 160°C/320°F for 45-50 minutes or until an inserted skewer comes out clean.

12. Let it cool completely before slicing.

• Biscoff Filling

1. In a food processor, add in the biscoff cookies. Pulse until fine.

2. Add in the whipping cream, pulse until combined.

3. Add in the softened butter and lemon juice. Pulse until well combined.

4. Transfer the spread into a glass bowl.

5. Cover with cling film. Refrigerate for at least 1 hour or until it is firmed up. **

6. Transfer it into a piping bag whenever you’re ready for the assembling.

**remark: if the spread is too hard to pipe, leave it in room temp for 5 min. Do not leave in room temp for too long as the spread will become too liquid. After 5 min, if the spread is still too hard, check every minutes thereafter until the consistency is right.

• Italian Meringue Buttercream Frosting

1.  Add instant coffee and hot water into a small cup. Mix until well dissolved      and set aside. **

**remark: You may omit the coffee mixture, if you do not desire coffee flavour

In a milk pot, add sugar and water. Simmer over medium low heat until it reaches 115°-120°C / 240°-250°F. It will probably take about 2 minutes.

2.  While it is simmering, quickly work on the meringue. In a mixing bowl, add egg whites and cream of tartar or lemon juice or white vinegar. Mix until the meringue formed soft peaks.

3.  Back to the sugar mixture. It should about to reach 115°-120°C / 240°-250°F ***

***remark: if you do not have a thermometer, just check the water level, it should have reduced a little, and there will be lots of bubbles. Sugar mixture will be slightly thicker. Be careful, do not over cooked the mixture as it will become caramelised, you do not want that. Another way to check is look at the colour of the mixture, it will be just slightly amber, not so much, just very light, and that’s good to go.

4.  Over at the meringue, get the mixing up and running. Very slowly add in the sugar mixture. Do not stop this process, add until the mixture is all added.

5.  Mix until the meringue formed stiff peaks. Also make sure that the bowl is cool. If it’s still warm or hot, continue mixing until the bowl is cool. The bowl has to be completely cool before adding the butter.

6.  Once the bowl is completely cool, add in the softened butter in 3 batches.

7.  As you are adding the butter, the cream will start to spilt, do not panick, just keep going. Towards the end of adding the butter, the cream will start coming together. When you lift up your mixer paddle, if it’s holding a lump of butter without dropping, then it’s good to go.

8.  Add in the coffee mixture. Mix until combined.

9.  Transfer the cream into a piping bag.

• Assemble the Cake (as shown in the video)