This recipe came about because I had a load of cream cheese in the fridge and half a jar of Biscoff spread that needed using. I very nearly didn’t bother experimenting with this recipe as I didn’t think it would work but man, I’m glad I did. The base of the cake is like a soft shortbread with subtle comforting flavour from the vanilla and salt. The gooey Biscoff topping is sweet, caramel-ey and creamy and together, the layers remind me of an old-school dinner dessert or those puddings in a tin that you microwave which is certainly no bad thing.
- 2 cups plain flour
- 1/2 cups granulated sugar
- 2 tsp. baking powder
- 1/2 tsp salt
- 1 egg
- 1/2 cup butter or margarine, melted
- 1 Tbs. milk
- 1 Tbs. vanilla extract
Gooey Biscoff Layer:
- 8 oz full fat cream cheese, room temperature
- 2 eggs
- 1 tsp. vanilla extract
- 1/2 cup cookie butter/Biscoff spread
- 16 oz icing sugar, sifted
- A pinch of salt
- Preheat the oven to 180C. Line a 9×13 inch baking pan with aluminium foil and grease with butter or margarine.
- In a large bowl, combine the flour, sugar, baking powder, and salt and mix with a whisk until well-combined. Add the egg, melted butter, milk and vanilla and mix well until a dough is formed. Press the mixture into the prepared pan.
- For the topping, beat the cream cheese until smooth. Add the eggs one at a time. Add the vanilla and Biscoff spread and beat well until smooth and creamy. Slowly add the icing sugar, sieving in batches, and mix until smooth and thoroughly combined.
- Pour the Biscoff layer onto the cake layer and spread evenly.
- Bake for about 40 minutes. The edges will be set, the top will be shiny and the centre will still be a slightly wobbly but will continue to cook while the cake cools.
Cool the cake completely in the pan before cutting. It will have risen in the oven and will sink a little as it cools to create a lovely chewy topping.
This recipe yields 20 squares of gooey deliciousness. I urge you to try this cake. It is so easy and so so tasty.