Thanks, Yes it should be okay to do another layer – make sure there is no moisture on the outside of the ganache so it doesn’t cause any problems x, Made this cake today and the smoothing the ganache bit was a nitemare for me. So I usually use cake tins about 3″ deep, but they don’t rise up fully! Thanks for pointing that out to me Jax, I’ve fixed that now So glad your daughter enjoyed making this! This post is in no way sponsored by Biscoff – I just love their product! If the ganache is too soft, it’ll be messy as hell decorating the cake, and if its too hard, you’ll struggle. Delicious! And personally I would just stick to the brown sugar x. Hi Jane, my ganache was really runny and would just slide down the cake so I couldn’t spread it. Yours looks like royal icing! Hi Samia, cold is best for the mascarpone. This Easy Biscoff Cake comes together in minutes! Then I added self raising flour and whisked in. i am allergic to egg and wanted to know what would be the quantity of buttermilk if i was to make two layers of the cake. Have you got any tips for next time? Typically for 4″ you’d use about 1/3 of the recipe, but if you want an extra layer you could maybe half it yes, but I never make cakes that small so I am unsure. You will love this fluffy sheet cake, topped with delicious speculoos buttercream. im planning on doing a bake sale and was thinking about this recipe but i was wondering how much per slice should i charge ? . If you are in the US then Trader Joe’s Speculoos Cookie Butter may be used instead of Biscoff. And I’m thrilled to here you found everything clear and easy to follow. I added self raising flour, then divided the mixture between two tins. Going to try this recipe next week but want to add another element to the cake. Whack the chopped chocolate and cream in a bowl, and microwave on 15-30 second bursts at half power, stirring each time fully. . All content is © 2014-2020 Jane Saunders & LittleSugarSnaps.com. Welcome to my Kitchen! Please note the recipe presented is for a. ❤️ Chocolate Chip or t. This cake will last for 3-4 days once made. ❤️ A chocolate and, Chocolate Fudge Loaf Cake! hi, Can I use dark brown sugar instead of light brown? I realise that the White Chocolate ganache shell of the cake might not be the ideal for some, and sound terrifying for others but I thought this cake would be the ideal time for it. Say half a teaspoon? I use my Kitchenaid with the paddle attachment! I would recommend keeping the ganache, and then covering fondant, so you have a nice base to work off! I hope you enjoy the cake! How much ingredients do I need? Ganache bit tricky to master but was great on cake. Hi, can I used golden caster sugar instead of light brown sugar for the sponge? Crush the biscuits. All Rights Reserved. You can carefully heat the ganache in 10 second bursts to loosen it again, but you risk it splitting. x. Hi Jane. Slice the cake into squares using a serrated knife and make sure to share! If your sugar is lumpy it might be best to sift the dry ingredients into the bowl. Suzanne. Thanks for the inspiration and crystal clear instructions…it turned out exactly like your photo….you made it easy for a beginner! The cake was so moist and fluffy and soft!! You’re a genius! I second what Cat says – you are the queen of biscoff Eb x, Yep need to add this one, my kids will go crazy for it! Thanks. It turned out better than I could have hoped for thanks so much. I struggled with the white chocolate ganache being oily and it looked weird initially, I stuck it on the cake and then in the fridge to set and it somehow looked fab! Spread a smidge of buttercream on the cake board, and add your first cake to a cake board (for an 8" cake, I use a 10" board). Place cold eggs into warm water for five minutes to bring them back to room temperature. Add to the finished cake just before taking to the table, otherwise they will wilt and flop. I’ve never seen you work with icing or decorations so you may not know if this cake will be fine with this. Just means you left it too long, that’s all! For me I didn’t do anything – but you can add in a whitening colour if you want, or try whipping the ganache instead to whiten it a bit! The new cake was made to tie in with Vegan Food UK's veganised recipe of the week challenge, where people are tasked with giving popular dishes and products a plant-based twist. Save my name, email, and website in this browser for the next time I comment. You can find me on: My fridge is in my garage at the front of my house. If you have any questions then leave a comment below or email me at janespatisserie@gmail.com! Thank you. This Biscoff cake with pear and white chocolate came about because I told my husband that I was planning on making a chocolate cake for my Father-in-law’s birthday. The taste which is the most important thing was out of this world. I don’t have self raising flour and have all purpose instead. In total my cakes are usually about 6″ tall with the three layers, but that’s including the buttercream. Looking forward for your reponse x, A two layer version is written in the notes x. Hi Jane, I just wanted to say that I made half this recipe in combination with another one of your recipes. Love all your recipes and they are a big hit in my family! Just baked my first ever cake (aged 50) for my daughter’s 23rd birthday. I'm also partial to homewares, lifestyle posts and more! I am wanting to use this recipe but use 4 9inch cake tins, how would I adapt the recipe to suit this? Next, peel and core the remaining pieces of pear. Will be baking it tomorrow for a practice batch for a birthday cake, so getting work to test it with the 1tsp cinnamon and addition of salt. I hope you will continue to bake more cakes . You can freeze the undecorated cake sponge for up to 3 months, wrap it well in cling film and place baking paper between the two cake layers. Instead, this dreamy creamy frosting is made from 3 simple ingredients: It is important to use only Mascarpone cheese for this recipe. So ganache is definitely a bit daunting – but I personally love it! Cook for exactly 7 minutes, then remove the cake and pop it onto a cooli, spread onto the cooled sponge and spread evenly, then roll the cake - using the greaseproof paper to help. Gingerbread NYC Cookies! Unless specified otherwise all your ingredients including butter eggs and milk should be at room temperature in order to achieve a smooth batter. Thank you in advance! I did use a supermarket brand of white chocolate & cream, any suggestions why it went wrong? You could check out one of my drip cakes and do similar amounts from them, that would be where I’d start. AS AN AMAZON ASSOCIATE I EARN FROM QUALIFYING PURCHASES. I made this cake and the cake itself is amazing but the buttercream turned out too sweet. I always grease my tins and use a circle of baking parchment to line the base. Remove from the fridge 2 hours ahead of eating (unless it’s a hot day) to bring to room temperature. Make sure to wrap it correctly so it doesn’t get freezer burn! hello, Melt until its smooth, and leave to sit in the fridge, stirring it every few minutes. I don’t know if you tried the writing with the Biscoff spread or not but I can tell you that I was able to use just the spread to drizzle straight lines on my cupcakes. x. Hi Jane, your recipes are ace! I’m Jane, a food writer, photographer and blogger. It’s also naturally vegan! Hoe should I split the recipie for each individual layer as 8 medium eggs doesn’t divide by 3. Here in the UK, double cream fits the bill. Serves a crowd so perfect for sharing! Right okay I would double the buttercream and ganache then! Thanks, Hiya! What’s the reason behind not using stork for the butter cream? I have a tendency to burn it a little on the outside oops! So for the few people yet to be enlightened, let me thrill you: By the way, my husband is now addicted to this stuff. Hi! The cake would be fine – but you would want to chill it for a while before covering so it’s firm. Thank you I’m advance and love your posts! x, Hello! Sorry I forgot to ask would it be nice to add some cinnamon to the sponge? Bake for 30-35 minutes or until the cake is golden and feels springy to the touch. Preheat your oven to 180C/160C Fan, and line three 8"/20cm Cake Tins with Parchment paper. I saw you had advice for decreasing the recipe for 6’’ tins but How would you recommend increasing the recipe to fit 10’’ tins? Yes you can halve the decoration, or even 2/3 so you have plenty! Just wondering if the same buttercream and white chocolate frosting will go with chocolate cake instead? Add to the finished cake just before taking to the table, otherwise they will wilt and flop. Your email address will not be published. Ensure the batter is throughly mixed and no streaks remain, but take care not to overmix as this will result in a tough cake, Divide the batter equally between the 3 tins (approx 2/3 full) and bake for around 20 minutes until a skewer poked into the centre of the cake comes out clean, Remove from the oven and let rest in the tins for 2 minutes before turning out onto a cooling rack and removing the baking parchment, Melt the white chocolate over a bain-marie or in the micowave in 30 second bursts, Beat the mascarpone with electric beaters until smooth then beat in the metled chocolate, Pour in the cream and beat for 30-45 seconds until the mixture reaches the soft peak stage (take care not to overbeat as this will cause the frosting to split and look grainy), Rest in the fridge for 20-30 minutes – longer on a hot day, Lay a single layer of sponge onto a flat surface and spread a heaped tablespoon of white chocolate mascarpone frosting over the top, Take another sponge layer and spread with 1 1/2 tablespoons Biscoff then flip it over to top the bottom cake layer so the Biscoff side sites on top of the frosting, Add more frosting to the exposed top of this second layer and spread another 1 1/2 tablespoons Biscoff onto one side of the remaining sponge cake, then flip this onto the top of the cake layers, You should now have all 3 cakes stacked on top of each other, Spoon a heaped tablespoon of frosting over the top of the cake and smooth out, Load the remaining frosting into a piping bag fitted with a wide plain round nozzle and pipe frosting into the gap between the layers and a pipe a few blobs around the edges of the cake, Use the remaining frosting to pipe 12 mounds around the top of the cake in a circle, When ready to serve, push a pear wafer into each mound of frosting, crush 2 Biscoff biscuits to fine crumbs and use to fill in the centre of the cake, scattering a little over each mound of frosting too, See notes below on refrigeration and storing of this cake.