Happy 30th Birthday Elizabeth
A Biscoff and White Chocolate Cake made in our Thermomix is exactly what was required for my beautiful daughters 30th Birthday on the 9th December this year. It was a celebration that we were having in Phillip Island, Victoria. The cake needed to be made the day before and travel 2.5 hours away. Why do I do this to myself. 😊😢
Elizabeth isn’t a fan of cakes, however white chocolate and biscoff – enough said! She was there.
Was it an easy cake to do, no. Mainly due to the weather. 30 degrees heat – 90 percent humidity and I am trying to use buttercream and ganache. What a doofus but you know what – I got there without too many drips.
We had a marvelous weekend away with all the family.
Chris and I, Elizabeth, Billy & Ivy, Daniel & a very pregnant Gina and the children’s father Paul and his wife Leonie. Yes, we are one of those families that when it comes to the children – it’s all in and we all love it.
Oh, everyone loved the cake and so did Ivy!
Thermomix Biscoff & White Chocolate Cake
What's Needed
- Thermomix
- 3 8" Cake Tins
- Piping Bags
Ingredients
Cake
- 400 g unsalted butter
- 400 g light brown sugar
- 400 g self raising flour
- 8 medium eggs not fridge cold
- 2 tsp baking powder
Buttercream
- 250 g unsalted butter room temperature
- 500 g icing sugar
- 15 g milk
- 300 g Biscoff spread
Ganache
- 400 g white chocolate
- 120 ml double cream
Drip
- 200 g Biscoff Spread
Instructions
Cake Baking
- Preheat oven to 160c fan forced and line your baking tins with baking paper.
- Attached whisk to bowl
- Add butter and sugar to TM bowl and place on lid and MC400 g unsalted butter, 400 g light brown sugar
- 30 Seconds | Speed 3 - THEN scrape down the sides and 30 seconds | Speed 4
- Add eggs10 Seconds | Speed 48 medium eggs
- Add baking powder & flour - 100 gms at a time - 10 seconds | Speed 4REPEAT until all flour is added400 g self raising flour, 2 tsp baking powder
- Split evenly between 3 cake tins and bake for 30-35 mins
- Leave in tin for 10 minutes then turn out onto wire rack to cool full. SEE NOTE 1
Buttercream
- Place sugar, butter & milk to TM bowl and place on lid and MC250 g unsalted butter, 500 g icing sugar, 15 g milk
- Cream 1 minute | Speed 4Scrape down sides of mixing bowl with spatula then mix again 20 seconds | Speed 4
- Insert butterfly whisk and whip 1 minute | Speed 3
- Add Biscoff - mix 20 seconds | Speed 4Scrape down the side and repeatIf the mixture is a little stiff - add 1-2 tbsp boiling water300 g Biscoff spread
Ganache
- Add white chocolate to TM bowl and place on lid and MCGrate - 10 seconds | Speed 8Scrape down the side of the bowl400 g white chocolate
- Add cream and heat 2 minutes | 50c | Speed 3120 ml double cream
Biscoff Drip
- Add biscoff to a microwave bowl and put in microwave for 10 seconds as a time till runny.
Putting the cake together
- Place one cake on the cake board and spread butter cream to the cake top. Add each cake with buttercream centre
- On the third cake spread the buttercream over the top and sides and create a thin crumb coating. This is to fill in any gaps through the layers and refrigerate for 10-15 minutes to set.
- Once set, add a layer of ganache to the full cake and use a large metal/plastic scraper to smooth over the sides for an even coat. Refrigerate for 10-15 minutes to set.
- Carefully add the melted biscoff spread using a spoon to a drip fashion down the sides of the cake.HINT: I pour the biscoff onto the top of the cake and smooth it to the edges to run over the sides.
- Add any additional decoration you may like to the top of the cake.
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