Biscoff Icebox Cake
I came across this recipe on Instagram, and the description and photos were mouthwatering. I found the items needed and I made this for a family gathering on 25 Apr 2021, and it was a hit! I can honestly say, this 'cake' is the best I have ever made, highly recommended.
Equipment
- Baking Pan (8x8 or 9x9 inch)
- Electric Mixer
Ingredients
- 226 grams Mascarpone cheese, (8 oz)
- ⅔ cup Biscoff cookie butter, or store brand of cookie butter
- 2½ cups heavy whipping cream, cold
- 1 package instant vanilla pudding mix, (4 serving size / 3.4 oz / 96 g)
- 35-45 Biscoff Lotus cookies, (about 1½, 8.8 oz 250 g packages
- candy sprinkles, or cookie crumbs, as desired, optional
Instructions
- Add the cookie butter and cheese to a mixing bowl. (I used Great Value brand cookie butter.)
- Beat with an electric mixer until smooth. Clean off the mixer blades and rinse them.
- In another mixing bowl, add the cream and pudding mix. Beat with the mixer until the mixture begins to get thick.
- Pour the pudding mixture into the bowl with the cheese mixture. Beat with the mixer until just combined. Overmixing may result in a more dense cake. (Smooth out the top of the cream filling then use a spoon to evenly mark out 3 sections, like a 'peace sign'.)
- Place cookies in a even layer in the baking pan. (I used an 8x8 inch pan, using a 9x9 inch pan will require a few more cookies.)
- Spread ⅓ of the cream filling over the cookies, then repeat with another layer of cookies, pressing then into the filling below them, then spread another ⅓ of the filling over the cookies. Then add one final layer of cookies, then spread the remaining ⅓ of filling and smooth out as that is the top of the cake. Decorate with candy sprinkles or cookie crumbs, as desired. Place in the fridge for 8 hours to set up and soften the cookies.
- To serve, slice into serving portions. Enjoy!
Notes
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