Biscoff Butter Cake ~ 牛油蛋糕

The recipe for this Biscoff Butter Cake is similar to my earlier post of Marble Butter Cake, just that I added an extra ingredient which is, crushed Biscoff cookies.    Instead of mixing the crushed cookies into the batter, I just sprinkled them on top of the first layer of batter and then cover with the remaining batter.   This cake is soft and moist with good texture ..... definitely a recipe for keeps!

Biscoff Butter Cake ~ 牛油蛋糕 

Ingredients   (A)

• 230 gm unsalted butter
• 4 egg yolks
• 120 gm caster sugar
• 200 gm self-raising flour
• 60 ml milk
• 120 gm Biscoff cookies, crushed
• 1 tsp vanilla
• a pinch of salt

(B)  4 egg whites

        50 gm caster sugar

Method

1. Sift the self-raising flour and salt, set aside.
2. Line an 8 inch square pan with parchment paper, set aside.
3. Crush the Biscoff cookies with a rolling pin, set aside.
4. Beat the butter slightly, then add in the sugar and continue beating until creamy.
5. Beat in eggs one at a time.  Add in the vanilla.
6. Sift in the flour alternatively with the milk.
7. In another bowl, beat egg whites till foamy, then add in the sugar in 3 batches, continue beating till stiff peaks form, but not dry.
8. Fold in the egg whites in 3 batches, but do not overmix.
9. Spoon half the batter into the prepared pan, then sprinkle on the crushed Biscoff cookies, top up with the remaining batter.  Level the surface.
10. Bake in a preheated oven @ 170 deg.C  for about 45 mins. till golden brown.  Test with a skewer till it comes out clean.
11. Remove from the oven and let cool in the pan for 10 mins. before unmoulding and letting it cool on a wire rack to cool completely.