![Photograph of Biscoff Slice with Brown Butter, Cream Cheese, Biscoff Frosting](http://www.daffodilkitchen.com/wp-content/uploads/2021/11/IMG_0452_jpg-1140x855.jpg)
Biscoff Slice with Brown Butter, Cream Cheese, Biscoff Frosting
Biscoff Slice with Brown Butter, Cream Cheese, Biscoff Frosting is everything the name suggests: soft and fluffy sponge cake, topped with a rich, dreamy, creamy brown butter frosting all richly flavoured with Biscoff. The sponge base is moist and light and can be whipped up, all in one bowl, in less than a minute.
![](http://www.daffodilkitchen.com/wp-content/uploads/2021/11/IMG_0450_jpg-1024x768.jpg)
Biscoff is loaded with a range of incredible flavours: cinnamon, nutmeg, ginger, allspice and cloves with a background of mellow caramel. This fabulous slice is bursting with all these flavours and is further enhanced with brown butter which adds a rich, caramelised, nutty unami to the frosting. The cream cheese adds a slight tang which perfectly offsets and balances the sweetness of this delicious, melt in the mouth, moreish cake. Utterly sublime, perfect for a seasonal Autumnal treat, this slice also works wonderfully at Christmas.
![](http://www.daffodilkitchen.com/wp-content/uploads/2021/11/IMG_0444_jpg-1024x768.jpg)
How to make Biscoff Slice with Brown Butter, Cream Cheese, Biscoff Frosting
In order to guarantee the correct texture and cooking times, it is important to use the correct size tin – a 20cm/8inch square tinIf your tin is larger the dept. h will be less and the cake will cook more quickly. Equally if the tin is smaller, your cake will be deeper and cook more slowly.
- Sit the tin on greaseproof paper making sure the paper is large enough to line the tin, come up the sides and have a little overhang.
- Cut out the corners of the paper so it will fit easily into the tin
- Fold the paper from corner to corner so the size of the centre of the paper matches the base of the tin. Slot inside the tin.
1 Tin and greaseproof paper 2 Cut out the corners 3 Fold, corner to corner, and slot inside the tin
![](http://www.daffodilkitchen.com/wp-content/uploads/2021/11/IMG_0433-2-1024x768.jpg)
Collect all your ingredients together:
For the Biscoff Sponge –
- unsalted butter, at room temperature (See Recipe Notes)
- caster sugar
- large eggs
- plain/all-purpose flour
- corn flour
- baking powder
- bicarbonate of soda
- vanilla extract
- fine salt
- sour cream
- Biscoff spread
For the Brown Butter, Cream Cheese, Biscoff Frosting and Drizzle –
- unsalted butter, cut into cubes
- cream cheese
- icing sugar
- vanilla extract
- fine salt
- Biscoff spread
![](http://www.daffodilkitchen.com/wp-content/uploads/2021/11/IMG_0446_jpg-1024x768.jpg)
First make the sponge cake:
- Measure all the ingredients into a mixing bowl. I place my mixing bowl on top my scales and weigh everything in directly. Measure all the remaining ingredients, apart from the lemon zest, into the mixing bowl with the butter. I place my mixing bowl on top my scales and weigh everything in directly.
- Use an electric whisk to beat until combined. This should take less than a minute.
- Tip into your lined baking tin and level the surface, ensuring the cake goes into all the corners.
- Bake in the centre of a preheated oven for 35 – 40 minutes, or until cooked.
- It is cooked when:
- the centre feels springy when lightly touched with your finger and no imprint remains
- a toothpick inserted into the centre of the cake comes out clean
- the cake is beginning to come away from the sides of the tin/dish.
- Leave in the tin for 5 minutes and then remove from the tin and set aside to cool on a cooling rack.
Basic sponge ingredients Plus Biscoff 1 Measure all ingredients into bowl 2 Beat to combine 3 Tip into lined baking tin & level 4 Bake
Now make the Brown Butter, Cream Cheese, Biscoff Frosting:
- As soon as the cake goes in the oven, I make the brown butter for the frosting. Heat the butter in a cold pan over a moderate temperature. It will foam first and then start to brown and become clear as the water evaporates off. Stir often to ensure it cooks and browns evenly. It is cooked when it reaches the colour you desire and you can smell a wonderful nutty aroma. Tip into a mixing bowl and set aside to cool and harden. To see more information and precise instructions on how to brown butter, see here.
- When you are ready to make the frosting, cut the butter into small pieces if it is cold from the fridge. Beat until light and fluffy – this can take up to 5 minutes
- Gradually add the icing sugar
- Fold the icing sugar in with a spoon before whisking – this will help to stop the icing sugar clouding up and making a mess of your kitchen!
- Whisk well in between each addition.
- Add the vanilla extract and salt with the final quantity of icing sugar, fold in and beat well with a whisk.
- Add the cream cheese and beat to mix well.
- Now add the Biscoff and beat again until thoroughly mixed in and light and fluffy. Taste and adjust, if necessary – would you like to add more salt or more Biscoff, for example?
Cream Cheese Frosting ingredients Plus Biscoff 1 Brown butter, tip into mixing bowl … … set aside to cool and harden 2 Beat to light and fluffy 3 Gradually add icing sugar 4 Fold in with a spoon 5 Beat well 6 Add vanilla and salt with final icing sugar Fold in and beat 7 Add cream cheese, beat to mix 8 Add Biscoff paste and beat … well until mixed.
Assemble the cake:
- When cool, transfer the cake to a serving plate.
- Scrape the frosting onto the top of the cake, spread out and make decorative swirling patterns lover the cake.
- Heat the remaining Biscoff in the microwave until soft and runny but not hot. Heat 10 seconds at a time until you get the correct consistency.
- Drizzle over the top of the cake and leave to set.
- Cut the cake into squares to serve.
1 Cake on serving plate 2 Spread over frosting 3 Heat Biscoff 4 Drizzle over the cake
Made this recipe?
If you make this recipe, do please tag me on instagram @daffodil_kitchen. You could also leave a comment in the box directly below the recipe.
![Photograph of Biscoff Slice with Brown Butter, Cream Cheese, Biscoff Frosting](http://www.daffodilkitchen.com/wp-content/uploads/2021/11/IMG_0451-1024x768.jpg)
Biscoff Slice with Brown Butter, Cream Cheese, Biscoff Frosting
Biscoff Slice with Brown Butter, Cream Cheese, Biscoff Frosting is everything the name suggests: light, soft and fluffy sponge cake, topped with a rich and creamy brown butter frosting all richly flavoured with Biscoff
Serves 9 or 16
Ingredients
For the Biscoff Sponge:
- 130g unsalted butter, at room temperature (See Recipe Notes)
- 130g soft brown sugar
- 2 eggs
- 160g plain/all-purpose flour
- 20g cornflour/cornstarch
- 1 teaspoon baking powder
- ¼ teaspoon bicarbonate of soda
- 1 teaspoon vanilla extract
- ¼ teaspoon fine salt
- 100g sour cream
- 65g Biscoff spread
For the Brown Butter, Cream Cheese, Biscoff Frosting and Drizzle –
- 50g unsalted butter, cut into cubes
- 125g icing sugar
- 50g cream cheese
- ½ teaspoon vanilla extract
- ⅛ teaspoon fine salt
- 75g Biscoff spread plus an extra 50g for drizzling
Instructions
-
Collect together your equipment (see Recipe Notes below) and ingredients.
-
Preheat oven to Fan Oven 160°C/180°C/350°F/Gas 4
-
Line baking tin.
-
First make the sponge cake: measure all the ingredients into a mixing bowl. I place my mixing bowl on top my scales and weigh everything in directly.
-
Use an electric whisk to beat until combined. This should take less than a minute.
-
Tip into your lined baking tin and level the surface, ensuring the cake goes into all the corners.
-
Bake in the centre of a preheated oven for 35 – 40 minutes, or until cooked.
-
It is cooked when:
– the centre feels springy when lightly touched with your finger and no imprint remains
– a toothpick inserted into the centre of the cake comes out clean
– the cake is beginning to come away from the sides of the tin/dish.
-
Leave in the tin for 5 minutes and then remove from the tin and set aside to cool on a cooling rack.
-
Now make the Brown Butter, Cream Cheese, Biscoff Frosting: as soon as the cake goes in the oven, I make the brown butter for the frosting. Heat the butter in a cold pan over a moderate temperature. It will foam first and then start to brown and become clear as the water evaporates off. Stir often to ensure it cooks and browns evenly. It is cooked when it reaches the colour you desire and you can smell a wonderful nutty aroma. Tip into a mixing bowl and set aside to cool and harden. To see more information and precise instructions on how to brown butter, see here.
-
When you are ready to make the frosting, cut the butter into small pieces if it is cold from the fridge. Beat until light and fluffy – this can take up to 5 minutes
-
Gradually add the icing sugar. Fold the icing sugar in with a spoon before whisking – this will help to stop the icing sugar clouding up and making a mess of your kitchen!
-
Whisk well in between each addition.
-
Add the vanilla extract and salt with the final quantity of icing sugar, fold in and beat well with a whisk.
-
Add the cream cheese, beat well
-
Now add the Biscoff and beat again until thoroughly mixed in and light and fluffy. Taste and adjust, if necessary – would you like to add more salt or more Biscoff, for example?
-
Assemble the cake: when cool, transfer the cake to a serving plate.
-
Scrape the frosting onto the top of the cake, spread out and make decorative swirling patterns lover the cake.
-
Heat the remaining Biscoff in the microwave until soft and runny but not hot. Heat 10 seconds at a time until you get the correct consistency.
-
Drizzle over the top of the cake and leave to set.
-
Cut the cake into squares to serve.
Recipe Notes
Equipment:
- kitchen scales and measuring spoons
- 2 x mixing bowls and electric whisk
- small saucepan
- small bowl or jug
- 20cm/8inch or 23cm lined with baking parchment
What is the best way to store this cake?
This cake stores well, covered and in the fridge, for 4 – 5 days. However, it is important to take them out of the fridge for them to come to room temperature before eating.
What is the best way to freeze this cake?
Any leftover slices could also be covered and frozen for up to 3 months. Once cooked, and cooled, freeze as soon as possible in an airtight container.The
Soft, room temperature butter:
It is important that the butter is at room temperature and soft enough to beat. If it is a little hard, beat it with a whisk before adding the other ingredients. If it is already quite soft, you do not need to do this. For further information on softening butter in a hurry, see here.
More from my site
White Chocolate and Biscoff Sticky Squares
Chocolate and Courgette Slice with Cream Cheese Frosting
Light Lemon Fruitcake with Almonds and Vanilla Mascarpone Icing
Coffee Blondies with Brown Butter, Chunks of Milk Chocolate and a Coffee Glaze
Biscoff ‘No-Bake’ Cheesecake
Carrot Cake with Coconut and Pecans and a Vanilla Cream Cheese Frosting
![](http://www.daffodilkitchen.com/wp-content/uploads/2021/11/IMG_0403-4-75x75.jpg)
Brown Butter, Cream Cheese, Frosting
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