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–+ servings

Thermomix Biscoff & White Chocolate Cake

WW Points
The ThermoCouple

What's Needed

  • Thermomix
  • 3 8" Cake Tins
  • Piping Bags
Print Recipe
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Cook Time 39 minutes
Servings 20

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 MC
    400 g unsalted butter, 400 g light brown sugar
  • 30 Seconds | Speed 3 - THEN scrape down the sides and 30 seconds | Speed 4
  • Add eggs
    10 Seconds | Speed 4
    8 medium eggs
  • Add baking powder & flour - 100 gms at a time - 10 seconds | Speed 4
    REPEAT until all flour is added
    400 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 MC
    250 g unsalted butter, 500 g icing sugar, 15 g milk
  • Cream 1 minute | Speed 4
    Scrape 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 4
    Scrape down the side and repeat
    If the mixture is a little stiff - add 1-2 tbsp boiling water
    300 g Biscoff spread

Ganache

  • Add white chocolate to TM bowl and place on lid and MC
    Grate - 10 seconds | Speed 8
    Scrape down the side of the bowl
    400 g white chocolate
  • Add cream and heat 2 minutes | 50c | Speed 3
    120 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.

Notes

If you are making this the day before. When you tip out cakes to cool fully, wrap in glad wrap whilst still hot. This will make the cakes very moist.