Description
This delightful Sponge Cake with Biscoff and Cream combines a light, fluffy sponge layered with rich Biscoff spread and a smooth mascarpone cream. Garnished with additional Biscoff spread and fresh strawberries, this dessert offers a perfect balance of sweetness and texture, ideal for celebrations or an indulgent treat.
Ingredients
Scale
Biscuit (Sponge Cake)
- 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
- Fresh strawberries
Instructions
- Prepare the Sponge Cake: Preheat your oven to 180°C (350°F). In a large mixing bowl, whisk the eggs with granulated sugar and vanilla sugar until the mixture is pale, fluffy, and has doubled in volume. This aeration is key to a light sponge.
- Sift Dry Ingredients: Sift together the flour, cornstarch, baking powder, and salt to ensure even distribution of leavening agents without clumps.
- Combine Mixtures: Gently fold the dry ingredients into the egg mixture in batches, using a spatula to maintain as much air as possible for a fluffy texture.
- Bake the Sponge: Pour the batter into a greased and lined baking pan. Bake in the preheated oven for 20-25 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely on a wire rack before assembling.
- Prepare the Cream Filling: In a chilled mixing bowl, combine mascarpone, vanilla sugar, powdered sugar, and whipped cream stabilizer. Whip the heavy cream to stiff peaks, then gently fold into the mascarpone mixture until smooth and creamy.
- Assemble the Cake: Once the sponge cake is cooled, slice it horizontally into two equal layers. Spread the 80 g of Biscoff spread evenly over the bottom layer, then cover with a generous layer of mascarpone cream. Place the second sponge layer on top and cover the entire cake with the remaining cream.
- Garnish: Warm the remaining 75 g of Biscoff spread slightly to make it spreadable, then drizzle or swirl it over the top of the cake. Decorate with fresh strawberries evenly arranged for a fresh fruity accent.
- Chill and Serve: Refrigerate the assembled cake for at least 2 hours to allow the cream to set and flavors to meld. Serve chilled for best texture and taste.
Notes
- Use room temperature eggs for optimal volume in the sponge.
- Be gentle when folding to maintain air in the batter for a light result.
- Chilling the cream mixture before whipping helps to achieve better structure.
- Fresh strawberries add a nice tart contrast to the sweet, spiced Biscoff flavor.
- The cake keeps well refrigerated for up to 2 days but is best enjoyed fresh.
Keywords: Sponge cake, Biscoff, mascarpone cream, dessert, strawberries, baked cake, layered cake