White Chocolate and Biscoff Frosted Cake
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White Chocolate and Biscoff Frosted Cake- A three-layer vanilla Biscoff cake, stacked between a Biscoff buttercream, with a white chocolate ganache Biscoff frosting, with a finishing touch of a white chocolate drip. This Ralahami recipe of a White Chocolate Biscoff cake is about to be a crowd-pleaser and leaving you going back for seconds.
Enjoy a slice of a cake with an afternoon cup of tea or for dessert with some vanilla ice cream.
Serves 18 pieces
White Chocolate and Biscoff Frosted Cake- A three-layer vanilla Biscoff cake, stacked between a Biscoff buttercream, with a white chocolate ganache Biscoff frosting, with a finishing touch of a white chocolate drip. This Ralahami recipe of a White Chocolate Biscoff cake is about to be a crowd-pleaser and leaving you going back for seconds.
Enjoy a slice of a cake with an afternoon cup of tea or for dessert with some vanilla ice cream.
Serves 18 pieces
40-50 mins.
Preparation
30-35 mins.
Baking
45-55 mins.
Resting
Cake Ingredients
- 400g caster sugar
- 400g unsalted butter
- 8 eggs
- 400g self-raising flour
- 2 tsp. baking powder
- 130g Lotus Biscoff spread
- 2 tsp. vanilla essence
Biscoff Buttercream Ingredients
- 250g unsalted butter
- 500g icing sugar
- 200g Lotus Biscoff spread
White Chocolate Ganache
- 450g white chocolate
- 150ml double cream
Extras
- Food Colouring
- Lotus Biscoff spread
- Milk
Utensils
- Standing mixer
- 2x Large mixing bowl
- Small mixing bowls
- Wooden spoons
- Spatula
- Flour sifter
- Saucepan
- Bowl
- Cake Turntable
- Angled Spatula
- 18cm Round Cake Tine
- Drip bottle or Drizzling scoop
Instructions
1.
- 400g unsalted butter
- 400g caster sugar
Cream together unsalted butter and sugar and beat on medium speed till light and fluffy.
2.
- 8 eggs
- 2 tsp. vanilla essence
Gradually add the eggs and continue beating on medium speed.
Continue beating till to combine the eggs into the mixture and then add the vanilla essence.
3.
- 400g self-raising flour
- 2 tsp. baking powder
In a separate small bowl, sift the flour and then add the baking powder.
Gradually add spoonfuls of the flour mixture and continue beating on low speed.
4.
- 130g Lotus Biscoff spread
Add the Lotus Biscoff spread and continue beating.
5.
Preheat the oven to 160°C Fan or 180°C.
Line 3 round cake tins of 18 or 20 cm with baking parchment paper.
6.
Equally divide the cake batter into the 3 prepared cake tins.
Bake the cakes for 30-35 minutes or until a cake skewer is inserted and comes out clean.
7.
Once the cakes are bakes, leave the cakes on a cool rack to cool for about 10 minutes before removing them from the cake tins.
Whilst the cakes are cooling, make the buttercream.
8.
- 250g unslated butter
- 500g icing sugar
- 200g Lotus Biscoff spread
Beat the butter on its own, till the butter is smooth and then gradually add the icing sugar and continue beating till light and fluffy.
Add the Biscoff spread and continue beating to combine all the ingredients.
9.
Spread a smidge of the buttercream on the cake board and place the first cake.
Evenly spread some of the frosting on the cake and stack the second cake and third cake.
10.
Once the cake layers are stacked, crumb coat the cake by spreading buttercream on the top of and around the cake.
11.
Refrigerate the cake for 10-15 minutes.
12.
- 450g white chocolate
- 150ml double cream
Prepare the white chocolate ganache whilst the cake is in the fridge.
Place the bowl of chocolate over a pan filled with water and set over medium fire.
When the chocolate begins to melt, add the double cream and mix a little.
Remove from the heat and mix to form a smooth consistence and set aside to cool.
13.
Take the cake out of the fridge.
Once the white chocolate ganache has cooled,add about half of the white chocolate mixture to the remaining buttercream and mix to combine.
14.
Using an angled spatula spread the white chocolate ganache frosting on the top and around the cake.
Refrigrate the cake for another 10 minutes.
15.
Divid the remaining white chocolate ganache into two bowls.
For a two-tone drip: first use one of the two bowls to make the ganache to a consistency drippable. Add a little milk or water and mix to get a thin constitency that the ganache can drip around the cake.
Using a drip bottle or a drizzling scoop to drip the white chocolate ganache around the edges of the cake and let it drip.
16.
Add a desired food colouring to the other white chocolate ganache and if necessary add a little milk to mix and make a drippable consistency.
Drip the ganache around the edges of the cake- overlapping with the plain white chocolate dripped ganache.
Add the ganache to the top of the cake and using an angled spatual, spread the ganache around the cake. Keep the spatula at a centred point and spin the turntable creating a spiral from the ganache.
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