Biscoff Whipped Cream Bundt
Biscoff cookies (aka Speculoos) is a carmalized biscuit and it used to be the little snack that you’d get on airplanes. Nowadays you can find Biscoff everywhere.
The overabundance of it in my pantry prompted me to create a cake that not only uses a good amount of crushed Biscoff cookies but also Biscoff spread. The base of this cake is whipped cream (there is no butter!) which keeps it light enough to accommodate all that Biscoff-y goodness.
Biscoff Whipped Cream Bundt
Ingredients:
3 cups cake flour
2 teaspoons baking powder
1/2 teaspoon salt
16 (half a package) Biscoff cookies, crushed
1-3/4 cup heavy whipping cream
3 eggs
1-1/2 cups sugar
1-1/2 teaspoons vanilla extract
1 cup Biscoff spread
Instructions:
Preheat the oven to 350 degrees. Prep a bundt pan with melted butter and set aside.
In a bowl whisk together the cake flour, salt, baking powder and crushed Biscoff cookies. Set aside.
In the bowl of an electric mixer beat the whipped cream until stiff peaks form – don’t go TOO FAR of you will get butter! Add the eggs one at a time until incorporated.
Add the sugar and the vanilla. Then carefully add the flour mixture until combined.
Pour the batter evenly into the prepped bundt pan. Drop the Biscoff spread in dollops around the center of the bundt, then using a butterknife, cut figure eights in a swirling motion to get the spread to swirl down into the batter.
Place the pan on a baking sheet and bake for 50-60 minutes depending on your oven, until done.
Let the cake cool in a pan for 15-20 minutes, then turn out the cake onto a wire rack and let cool completely.
You made a bundt and I didn’t get a piece?! 🙂 This looks great!!!
I’m never heard of or seen Biscoff in the stores. This is interesting and opens up many ideas with crushed cookies, don’t you think? Now get going!
Where did you buy this intersting bundt pan? I’ve never seen one shaped like that! Very cool!