Biscoff Slice (without eggs)

Name: Biscoff Slice (without eggs)
Cuisine: British
Ingredients: 1 cup plain flour; 1/4 cup biscoff biscuits (crushed to fine powder); 1 1/2 tsp baking powder; 1/2 tsp baking soda; 3/4 cup condensed milk; 4 tbsp biscoff spread at room temperature; 1 tsp vanilla extract; 6 tbsp milk; Biscoff spread for frosting (crunchy or smooth)

Rachna @cook_13571950

Leicestershire

I just used my basic sponge recipe with variation to it, and the cake turned out well. My family loves Biscoff biscuits, so the cake was over in no time!

Rachna @cook_13571950

Leicestershire

I just used my basic sponge recipe with variation to it, and the cake turned out well. My family loves Biscoff biscuits, so the cake was over in no time!

Saved

Ingredients

1 cupplain flour
1/4 cupbiscoff biscuits (crushed to fine powder)
1 1/2 tspbaking powder
1/2 tspbaking soda
3/4 cupcondensed milk
4 tbspbiscoff spread at room temperature
1 tspvanilla extract
6 tbspmilk
Biscoff spread for frosting (crunchy or smooth)

Saved

Steps

1

Preheat oven to 180°
2

Grease and dust a 7" tin ensuring the flour has coated evenly, keep it aside.
3

Sieve plain flour, baking soda and baking powder. To it, add the crushed biscoff and mix well. Keep it aside.
4

In a mixing bowl, combine condensed milk, vanilla extract, biscoff spread and mix well.
5

Now, fold in the flour mixture slowly, along with the milk.
6

The batter should be of dropping consistency.
7

Pour the batter into the prepared tin and bake it at 180° for 25 minutes.
8

Once it's baked, let it cool down a little before unmoulding it.
9

Once the cake has completely cooled down, spread the Biscoff spread over it, the cake is ready.
10

You could combine the Biscoff spread with whipped cream to make a smooth frosting. I just used the spread on it's own.