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Photograph of Biscoff Slice with Brown Butter, Cream Cheese, Biscoff Frosting

Biscoff Slice with Brown Butter, Cream Cheese, Biscoff Frosting

Biscoff Slice with Brown Butter, Cream Cheese, Biscoff Frosting is everything the name suggests: light, soft and fluffy sponge cake, topped with a rich and creamy brown butter frosting all richly flavoured with Biscoff

Serves 9 or 16

Course afternoon tea, Cake, Dessert, Morning Coffee, treat
Keyword Biscoff, Brown butter, cream cheese frosting, sponge cake
Prep Time 20 minutes
Cook Time 35 minutes
Author Susan

Ingredients

For the Biscoff Sponge:

  • 130g unsalted butter, at room temperature (See Recipe Notes)
  • 130g soft brown sugar
  • 2 eggs
  • 160g plain/all-purpose flour
  • 20g cornflour/cornstarch
  • 1 teaspoon baking powder
  • ¼ teaspoon bicarbonate of soda
  • 1 teaspoon vanilla extract
  • ¼ teaspoon fine salt
  • 100g sour cream
  • 65g Biscoff spread

For the Brown Butter, Cream Cheese, Biscoff Frosting and Drizzle –

  • 50g unsalted butter, cut into cubes
  • 125g icing sugar
  • 50g cream cheese 
  • ½ teaspoon vanilla extract
  • ⅛ teaspoon fine salt 
  • 75g Biscoff spread plus an extra 50g for drizzling

Instructions

  1. Collect together your equipment (see Recipe Notes below) and ingredients.

  2. Preheat oven to Fan Oven 160°C/180°C/350°F/Gas 4

  3. Line baking tin.

  4. First make the sponge cake: measure all the ingredients into a mixing bowl. I place my mixing bowl on top my scales and weigh everything in directly.

  5. Use an electric whisk to beat until combined. This should take less than a minute.

  6. Tip into your lined baking tin and level the surface, ensuring the cake goes into all the corners.

  7. Bake in the centre of a preheated oven for 35 – 40 minutes, or until cooked.

  8. It is cooked when:

    - the centre feels springy when lightly touched with your finger and no imprint remains

    - a toothpick inserted into the centre of the cake comes out clean

    - the cake is beginning to come away from the sides of the tin/dish.

  9. Leave in the tin for 5 minutes and then remove from the tin and set aside to cool on a cooling rack.

  10. Now make the Brown Butter, Cream Cheese, Biscoff Frosting: as soon as the cake goes in the oven, I make the brown butter for the frosting. Heat the butter in a cold pan over a moderate temperature. It will foam first and then start to brown and become clear as the water evaporates off. Stir often to ensure it cooks and browns evenly. It is cooked when it reaches the colour you desire and you can smell a wonderful nutty aroma. Tip into a mixing bowl and set aside to cool and harden. To see more information and precise instructions on how to brown butter, see here.

  11. When you are ready to make the frosting, cut the butter into small pieces if it is cold from the fridge. Beat until light and fluffy – this can take up to 5 minutes

  12. Gradually add the icing sugar. Fold the icing sugar in with a spoon before whisking – this will help to stop the icing sugar clouding up and making a mess of your kitchen!

  13. Whisk well in between each addition.

  14. Add the vanilla extract and salt with the final quantity of icing sugar, fold in and beat well with a whisk.

  15. Add the cream cheese, beat well

  16. Now add the Biscoff and beat again until thoroughly mixed in and light and fluffy. Taste and adjust, if necessary - would you like to add more salt or more Biscoff, for example?

  17. Assemble the cake: when cool, transfer the cake to a serving plate.

  18. Scrape the frosting onto the top of the cake, spread out and make decorative swirling patterns lover the cake.

  19. Heat the remaining Biscoff in the microwave until soft and runny but not hot. Heat 10 seconds at a time until you get the correct consistency.

  20. Drizzle over the top of the cake and leave to set.

  21. Cut the cake into squares to serve.

Recipe Notes

Equipment:

  • kitchen scales and measuring spoons
  • 2 x mixing bowls and electric whisk
  • small saucepan
  • small bowl or jug
  • 20cm/8inch or 23cm lined with baking parchment

What is the best way to store this cake?

This cake stores well, covered and in the fridge, for 4 – 5 days. However, it is important to take them out of the fridge for them to come to room temperature before eating.

What is the best way to freeze this cake?

Any leftover slices could also be covered and frozen for up to 3 months. Once cooked, and cooled, freeze as soon as possible in an airtight container.The

Soft, room temperature butter:

It is important that the butter is at room temperature and soft enough to beat. If it is a little hard, beat it with a whisk before adding the other ingredients. If it is already quite soft, you do not need to do this. For further information on softening butter in a hurry, see here.