Biscoff Spiced Layered Dessert (Printer-Friendly Version)
Delicious layers of spiced cake, cookie butter mousse, whipped cream, and caramel come together beautifully.
# Required Ingredients:
→ Speculoos Cake
01 -
cooking spray
02 -
240 grams all-purpose flour
03 -
1.5 teaspoons ground cinnamon
04 -
0.75 teaspoons baking soda
05 -
0.5 teaspoons kosher salt
06 -
0.25 teaspoons ground anise
07 -
0.25 teaspoons ground cardamom
08 -
0.25 teaspoons ground ginger
09 -
0.25 teaspoons ground nutmeg
10 -
215 grams packed light or dark brown sugar
11 -
115 grams unsalted butter, softened
12 -
2 large eggs
13 -
1 teaspoon pure vanilla extract
14 -
240 milliliters buttermilk, divided
→ Cookie Butter Mousse
15 -
400 grams store-bought Biscoff cookie butter
16 -
340 grams cream cheese, softened
17 -
pinch kosher salt
18 -
180 milliliters heavy cream
→ Whipped Cream
19 -
720 milliliters heavy cream
20 -
24 grams confectioners’ sugar
21 -
1.5 teaspoons pure vanilla extract
→ Assembly
22 -
1 package Biscoff cookies (16 cookies)
23 -
120 milliliters store-bought or homemade caramel sauce
24 -
confectioners’ sugar, for dusting
# Step-by-Step Instructions:
01 -
Preheat the oven to 175°C. Grease an 8-inch cake pan with cooking spray. Whisk together flour, cinnamon, baking soda, salt, anise, cardamom, ginger, and nutmeg until evenly combined.
02 -
Using a mixer, beat brown sugar and softened butter at medium speed for 3 to 5 minutes until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
03 -
Add half the dry ingredients to the wet mixture and blend on low speed until just combined. Pour in half the buttermilk and mix until mostly incorporated. Scrape the bowl sides and bottom, then add remaining dry ingredients and buttermilk, mixing until just combined. Transfer the batter into the prepared pan.
04 -
Bake for 50 to 55 minutes, or until a toothpick inserted in the center emerges clean. Invert the cake onto a wire rack; let it cool in the pan for at least 30 minutes before removing the pan. Cool completely, then slice horizontally into two layers.
05 -
In a bowl, beat Biscoff cookie butter, cream cheese, and a pinch of kosher salt on medium speed until smooth and fluffy, about 3 to 5 minutes. Gradually add heavy cream while mixing until fully combined and light in texture.
06 -
Beat heavy cream, confectioners’ sugar, and vanilla extract on medium speed until soft peaks form, approximately 3 minutes.
07 -
Trim cake layers to fit the circumference of your trifle dish. Spread 120 milliliters whipped cream on the bottom, then layer one cake slice evenly. Spread half of the cookie butter mousse over the cake.
08 -
Arrange Biscoff cookies upright around the perimeter of the dish, fitting 10 to 14 cookies. Spoon 360 milliliters whipped cream in the center and gently work the cream between each cookie using a spatula. Drizzle 60 milliliters caramel sauce over the surface.
09 -
Place the second cake slice atop the whipped cream and mousse layer. Spread the remaining cookie butter mousse evenly, then top with the remaining whipped cream using a spatula or piping bag. Cover and refrigerate for at least 3 hours or overnight.
10 -
Before serving, drizzle additional caramel sauce over the trifle. Decorate with 2 cookies on top and lightly dust with confectioners’ sugar.
# Handy Cooking Tips:
01 -
Most components can be prepared in advance; assemble at least 3 hours before serving to allow flavors to meld.