The amazing flavours of biscoff and coffee was the inspiration behind this creation. There’s something veeery comforting about the warm flavours of coffee and biscuit, with a hint of cinnamon. I used my trusty coffee sponge cake recipe for the cake layers. The coffee pastry cream gives it a hit with added crunch from the coffee & biscoff streusel crumble. All wrapped in a biscoff Italian meringue buttercream.
Click here for the coffee sponge cake recipe using my trusty tang mian method. It gives it a beautifully moist texture. For the other components, scroll down for the recipe!

Biscoff Streusel Cake Components
Ingredients
Coffee pastry cream
- 350 ml full cream milk
- 2 tsp instant coffee powder
- 50 g sugar
- 3 large egg yolks
- 3 tbsp cornflour
- 1 tsp vanilla extract
Biscuit & coffee streusel crunch
- 70 g softened Lewis Road unsalted butter
- ½ tbsp cinnamon
- 65 g standard flour
- 80 g brown sugar
- ½ tsp instant coffee powder
- 8 biscoff cookies
Biscoff Italian meringue buttercream
- 560 g castor sugar
- 225 g water
- 8 eggs
- Pinch of cream of tartar
- 680 g unsalted butter
- ½ cup biscoff spread
Instructions
Coffee pastry cream
- Heat the milk and coffee in a medium saucepan using medium heat. Be careful not to let it boil!
- Whisk the egg yolks, cornflour and sugar in another bowl until it turns lighter in colour
- Slowly add the coffee milk to the egg yolk mixture and whisk to incorporate
- Once incorporated, return back to the saucepan and keep whisking until the pastry cream thickens up
- Once thick, take the saucepan off the heat and add the butter, whisking to combine
- Pour into a container, using gladwrap on top of the pastry cream to prevent a top layer from forming
- Chill for 3 hours or overnight
Biscoff & coffee streusel crunch
- Pulse all ingreidents in the food processor until crumbs form
- Bake on a tray at 150ºC for 15minutes
- Once cooled it should be nice and crunchy
Biscoff Italian meringue buttercream
- In a saucepan, mix half the sugar with the water over medium, stirring until the sugar dissolves
- As your sugar is heating to 110ºC, use the whisk attachment and start to whip the egg whites with a pinch of cream of tartar
- When the egg white starts to get frothy, slowly add the rest of the sugar in two batches to ensure the meringue doesn't deflate
- Keep heating the sugar syrup until it reaches 110ºC. By then the egg whites should reach stiff peaks
- With the mixer on high, slowly pour the sugar syrup down the side of the bowl of egg white meringue
- Keep whipping until it forms a stiff peak
- Feel the bottom of the bowl, wait if it is still hot. Change to the paddle attachment
- Only when it feels slightly warm, start adding the butter cubes, one by one. Make sure each cube is incorporated before adding the next one
- Continue beating the buttercream until smooth – keep going even when it looks curdled. It’ll come together I promise!
- Once smooth, add the biscoff spread and keep beating until fully incorporated. The meringue icing will be luscious!
Hi,
I love the texture of your sponge cakes! It’s truly the best! I’d like to try this Biscoff streusel coffee cake next, but I’m wondering where the other half of the sugar goes in the italian meringue buttercream? Thanks so much for sharing your wonderful recipes.. people like you make the world a better place! :p
Hello Aileen! You are so kind, thanks so much for taking the time to leave a comment. Ok totally my bad, I’ve add this in the instructions. It is a delectable buttercream – hope you enjoy it as much as me!