Biscoff Streusel Coffee Cake

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

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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!