Biscoff Mousse Cake

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This biscoff mousse cake use biscoff cookie butter and the cookies! This cake has biscoff cookie crumbs, the mousse has both cookie butter and cookie crumbs, and it is topped with melted cookie butter!

Prep Time1

Cook Time32

Chilling Time6

Total Time7 32

Servings: slices

Calories: 370kcal

Author: Stephanie Rutherford

Ingredients

Biscoff Cake

7 Biscoff cookies
1 3/4 cup All-purpose flour
1 TBSP Cornstarch
1 tsp Baking powder
1/4 tsp Baking soda
1/2 tsp Salt
1/4 cup Unsalted butter room temperature
1/4 cup Oil canola or vegetable
1 cup White granulated sugar
1 tsp Pure vanilla extract
1/2 cup Sour cream room temperature or greek yogurt
2 Large eggs room temperature
1/2 cup Buttermilk room temperature

Biscoff Mousse

3.4 oz Instant vanilla pudding mix
1 cup Milk
3/4 cup Cookie butter
1 cup Heavy cream cold
1/4 cup Powdered sugar
1 tsp Pure vanilla extract
5 Biscoff cookies

Topping

1/2 cup Cookie butter
Extra biscoff cookies

US - Metric

Instructions

Biscoff Cake

Preheat the oven to 350℉. Spray a 9-inch springform pan with baking nonstick spray. Line the bottom with a parchment paper circle. Set aside.
In a food processor, blend the 7 biscoff cookies into a fine crumb. Set aside. In a medium bowl, sift the flour, cornstarch, baking powder, baking soda, and salt.
7 Biscoff cookies, 1 3/4 cup All-purpose flour, 1 TBSP Cornstarch, 1 tsp Baking powder, 1/4 tsp Baking soda, 1/2 tsp Salt
Using a mixer in a separate bowl, beat the butter, oil, and sugar on high speed for 2 minutes. It will become white in color.
1/4 cup Unsalted butter, 1/4 cup Oil, 1 cup White granulated sugar
Add in the vanilla, sour cream, and eggs. Mix on medium until combined.
1 tsp Pure vanilla extract, 1/2 cup Sour cream, 2 Large eggs
Add in the dry ingredients, cookie crumbs, and buttermilk. Mix on low speed until just combined.
1/2 cup Buttermilk
Spread the cake batter in the prepared pan. Bake for 30-35 minutes. Bake until a toothpick inserted comes out clean.
Let the cake sit in the hot pan for 10 minutes. Then, transfer a cake to a cooling rack. Cool completely before decorating.

Biscoff Mousse

In a food processor, blend the 5 biscoff cookies into a fine crumb.
5 Biscoff cookies
In a medium bowl using a hand mixer, beat the instant vanilla pudding mix and milk on high speed for about 2 minutes until it thickens into a pudding texture.
3.4 oz Instant vanilla pudding mix, 1 cup Milk
Add in the cookie butter and cookie crumbs. Mix until combined.
3/4 cup Cookie butter
Using a mixer with a metal bowl and whisk attachment, beat the heavy cream, powdered sugar, and vanilla on high speed until stiff peaks form.
1 cup Heavy cream, 1/4 cup Powdered sugar, 1 tsp Pure vanilla extract
Add the whipped cream to the biscoff pudding. Use a rubber spatula to fold in the whipped cream and using back and forth motions until combined. Be gentle to not overmix the whipped cream and knock the air out.
Clean the spring form pan, and respray with baking nonstick spray. Place the cake inside first. Add the biscoff mousse and use an offset icing spatula to spread until even.
Cover and place in the fridge for at least 6 hours or overnight for it to set.

Topping

Take the cake out of the pan. I used a spatula around the ring to release the mousse before removing the pan. Then, use a straight icing spatula to go around the edges and the top to clean it up.
Heat the cookie butter in a bowl in the microwave for 20 seconds. Spread the melted cookie butter on the top. Bring it lightly to the edges so it can drip down the sides.
1/2 cup Cookie butter
Freeze the cake for 10 minutes to set the cookie butter. Top the cake with extra biscoff cookies. I divided each cookie in thirds and placed on top.
Extra biscoff cookies

Notes

Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the cake.

High altitude baking- Add an extra 2 TBSP of flour.

Pull out dairy ingredients 2 hours before baking.

Nutrition