Biscoff/ Marie Refrigerator Cake (Vegan version included)
Refrigerator cakes are delicious, effortless and no bake/cook method to indulge for a special occasion or a quick dessert to jazz up your monotonous day to a memorable one.
Biscoff cookies always captivates our senses with their amazing crunchy texture amidst its hint of coffee flavor. I 1st tasted it in my long flight travel from India when served as an accompaniment, trust me these cookies are addictive if you haven't tried yet.
Made one naked cake (pictured above) for the layers to be visible and the other completely covered with fresh whipped cream and cocoa dusting topped with chocolate chips. This Biscoff Refrigerator Cake is great for make ahead parties too. Indulge to relish every bit of this decadent treat.
PREP TIME
COOK TIME
Set TIME
Category: Dessert/Cake
Cuisine: International
Level: Easy
Level: Easy
Serves: 4
| Nutrition Facts | |
|---|---|
| Servings 4.0 | |
| Amount Per Serving | |
| calories 189 | |
| % Daily Value * | |
| Total Fat 10 g | 15 % |
| Saturated Fat 5 g | 27 % |
| Monounsaturated Fat 1g | |
| Polyunsaturated Fat 0 g | |
| Trans Fat 0 g | |
| Cholesterol 17mg | 6 % |
| Sodium 96 mg | 4 % |
| Potassium 28 mg | 1 % |
| Total Carbohydrate 25g | 8 % |
| Dietary Fiber 1 g | 3 % |
| Sugars 16 g | |
| Protein 2 g | 4 % |
| Vitamin A | 4 % |
| Vitamin C | 0 % |
| Calcium | 2 % |
| Iron | 2 % |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
INGREDIENTS
Chocolate buttercream frosting:
1. Cocoa Powder (raw organic used)- 1 tablespoon
Whipped cream frosting: (vegans skip this layer)
5. Whipping cream (light) - 1/2 cup
Cookie Cake:
Chocolate buttercream frosting:
1. Cocoa Powder (raw organic used)- 1 tablespoon
2. Organic Butter or Vegan coconut butter - 1 tablespoon (@ room temperature)
3. Confectioners (Powdered) Sugar or vegan sugar or Maple syrup - 3 tablespoons or as required
4. Pure vanilla essence - 2 drops
Whipped cream frosting: (vegans skip this layer)
5. Whipping cream (light) - 1/2 cup
Cookie Cake:
6. Biscoff or English Marie Biscuits - 12 cookies or as required
7. Milk or water (for vegan) - 1/2 cup to dip the biscuits.
DIRECTIONS
Chocolate buttercream frosting:
Chocolate buttercream frosting:
Mix butter, cocoa powder, vanilla essence and confectioners sugar in a medium sized bowl.
You may add few drops of water if it's too thick.
Whisk until it turns creamy and spreadable consistency.
Whipped cream frosting:(Vegans skip this layer)
In a clean large bowl pour in the whipping cream and whip until stiff peak for about 3-4 mins using a blender.
Cookie cake assembly:
Dip in each cookie/ biscuit in milk or water and place them in any dish or pan you desire. I used a mini 4x4 square mould.
Layer it with the chocolate buttercream frosting and spread it evenly.
Now layer the real whipped cream and spread it to all sides and corners.
Repeat with the cookie layer and make as many layers you want. When done cover with a plastic or cling wrap and refrigerate for 4 - 6 hours for the cookie to absorb all the delicious flavors.
Remove from the mould gently or cut into small serving sizes to relish this decadent.
1. Heavy whipping cream is highly recommended for real whipped cream frosting. Keep it cold until the very last minute to whip it up. Also refrigerate your mixing bowl and whisk for about 15 minutes prior to whipping the cream to get the best fluffy results. Once you see stiff peaks on the tip of your whisk, immediately stop and refrigerate covering with plastic/ cling wrap. Over-beating can cause the cream to turn buttery.
This looks out of the world. I am a big fan of Biscoff shakes. Thsi one looks close to Tiramisu. Should try this next when I get a packet of Biscoff.
ReplyDeleteWill look forward to your feedback Sowmya :)
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