Did you know Biscoff is Biscuit and Coffee put together? Here is a twist on the classic Battenberg cake.

The sponge is made with Biscoff spread and coffee, layered together with Biscoff buttercream, then it’s all wrapped in golden marzipan that has some cinnamon powder in it.

It is definetely a winner especially if you love Biscoff.

SPONGE

Ingredients for the sponge

200 g softened butter ( I use Stork)
200 g caster sugar
200 g self-raising flour
1 tsp baking powder
1 tsp Cinnamon powder (optional)
4 Eggs
1 tsp Vanilla Essence
50 g Biscoff spread
30 g finely crushed Biscoff biscuits

Method

• Prepare a baking tin by lining it then dividing the tin in half. Foil works well for this (I didn’t have any so used baking paper which is less rigid) Fold the foil until you have a firmest divider that is higher than the cake tin

• Preheat oven at 180 degrees Celsius

• Beat the sugar and butter until creamy and slightly pale

• Add in the flour, baking powder and cinnamon powder and give it a quick mix with a spoon so it lightly combines (avoids a bit flour cloud too)

• Beat the mixture then add in eggs, one at a time. Beat until all combined

• Add in vanilla essence, Biscoff spread and sieved Biscoff biscuits and mix

• Split the mixture in half

• In one half add 2 tsp of strong espresso and mix

• Place the mixture in each half of your prepared baking tin i.e coffee in one and plain Biscoff in the other

• Bake for 35-45 minutes until cake is done

• Take the cake out of the tin carefully after a couple of minutes and let this cool on a cooling rack. The two halves should separate easily

FILLING AND COATING

You can choose to just layer the cake with buttercream and serve it without the marzipan, however I prefer it all cut up then stuck together and coated for that extra lux taste and look.

To sandwich the layers and assemble the blocks, I used a vanilla buttercream with Biscoff spread ( depending on how thick you want the icing to be, you can vary the amount you want). For the Buttercream Beat 200 grams of soft butter until pale and fluffy. Gradually add in 380 grams of sieved icing sugar. Combine with 2-4 tablespoons of water and 1 tsp Vanilla essence. Beat until almost double in size. Once this is done add in a tablespoon of Biscoff. You can add more if you want, depending on how sweet and intense you want the flavour.

To coat the whole cake I kneaded 1 tsp of cinnamon powder with half a packet of golden marzipan.

ASSEMBLY

Once the cake is cool, cut it into blocks for the Battenberg
You want equal sizes and equal amounts of the plain and the coffee one
It is a matter of trying it out and seeing how thick you want each cube. As you can see I went higher with mine. You can make them wider if you want too
Stick together the ‘blocks’ with the buttercream. This is on the sides and on the top of the cake
Leave the bottom until later
Roll out the marzipan. I like a thin layer so I rolled it thin but you can have it thicker
Cut the marzipan into a long rectangle, enough to cover the whole cake
Place the top of the cake in the middle of the marzipan
Then ice the bottom of the cake that you hadn’t before. This is also where you will combine both sides of the marzipan and this will also make the bottom of your cake so no one can see the fold line
Using the help of a spatula/ruler, tightly lift the marzipan over the cake so it’s sticking to the cake well
When you get to the top you can use a sharp knife to cut it off
Do the same on the other side
Get a sharp knife and cut the sides off
Crush some Biscoff and spread over the top of the cake