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, start to whip the egg whites with a pinch of cream of tartar
- 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
