Ingredients
- 200 g self-rising flour
- 200 g sugar
- 200 g butter
- 4 eggs
Layer:
- 4-5 tbsp Biscoff spread
Topping:
- 100 g Biscoff spread + 4 tbsp extra
- 100 g cream cheese
- 20 g cream 40 % fat
Prepare in 8 steps
-
1
Preheat the oven to 180°C and brush a heart shaped springform cake tin with melted butter and dust with flour.
-
2
Beat the eggs with the sugar until frothy, melt the butter and add to the eggs, mix till combined.
-
3
Sift the self-rising flour and fold into the batter.
-
4
Fill the heart shaped cake tin 3/4th full with the batter, then place it in the oven for 30 to 35 minutes.
-
5
Remove from the oven and leave to cool for 10 minutes before removing the cake from the cake tin.
-
6
Leave to cool completely before slicing the cake through the middle, so you have two heart shaped cakes. Spread the bottom cake with 4 tbsp Biscoff spread and place the other half on top.
-
7
By using a spoon, mix 100 g Biscoff spread with the cream cheese and cream, place in a piping bag with your favourite nozzle attached. Place in the fridge for 30 minutes.
-
8
Pipe a pattern around the sides of the cake (see picture). Melt the remaining 4 tbsp Biscoff Spread in the microwave and add to the middle of the cake to completely cover the top layer. Serve.
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