Ingredients
Equipment
Method
Base
- Preheat your oven to Gas 4, 180°C (350°F).
- Grease your springform cake pan with unbleached parchment paper.
- Add eggs and salt to a mixing bowl and whip until slightly foamy.3 large Eggs, ½ tsp Himalayan Salt
- Slowly add the sugar and continue whipping for about 15 minutes or until the mixture forms a ribbon that doesn't disappear for about 3 seconds when you lift off the whisk.
Note: Not whipping the egg mixture long enough will yield a dense cake. 110 grams Golden Caster Sugar - Sift the flour, cocoa powder, and baking powder into the bowl, then gently fold (or use a low setting on a Kmix) until combined.
Note: Do not over-mix, or the cake will be dense. 85 grams All-Purpose Flour, 20 grams Cocoa Powder, 1 tsp Baking Powder - Melt the butter in the microwave for 10-second increments. And soften the Biscoff spread in the microwave for 20 seconds.40 grams Butter, 50 grams Biscoff Spread
- Carefully fold in the melted butter and Biscoff spread until it's fully incorporated. Do not overmix.
- Pour the batter into the prepared cake pan and spread it evenly.
- Bake in the preheated oven for 20-25 minutes or until it springs back when lightly pressed.
- Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- When the cake is thoroughly cooled, place it into another lined cake pan the same size or wash and clean the existing one.
Crepes
- Warm the Biscoff spread in the microwave for 10-20 seconds.
- Combine the flour, cocoa powder, sugar, vanilla, salt, milk, water, eggs, butter, and warmed Biscoff spread in a bowl. Combine well using a hand blender or food processor.250 grams All-Purpose Flour, 20 grams Cocoa Powder, 50 grams Golden Caster Sugar, 100 grams Biscoff Spread, 4 large Eggs, 350 grams Milk, 80 grams Butter, ½ tsp Himalayan Salt, 1 tsp Vanilla Extract
- Add the warm water and stir well.230 ml Warm Water
- Scraping down the sides if needed using a spatula.
- Let the batter rest in the refrigerator for at least 30 minutes.
Cooking The Crepes
- Heat a non-stick skillet or crepe pan over medium heat.
Note: Do not use butter as it makes the crepes stick. - Pour a small amount of batter into the center of the pan; we suggest 40-50 grams. Swirl to spread it thinly.
Note: Use a small cup or ladle. - Cook for about 1-2 minutes until the edges start to lift, then flip and cook for an additional 1 minute on the other side.
- Place the crepe on a clean plate and add all subsequent crepes on top of each other.
- Repeat until all the batter is used. Put aside.
Creamy Filling
- In a large mixing bowl, whisk the cream cheese, mascarpone, and Biscoff spread until smooth and creamy.300 grams Full Fat Philadelphia Cream Cheese, 250 grams Mascarpone, 200 grams Biscoff Spread
- Sieve the powdered sugar into the cream cheese and mix until well combined.100 grams Powdered Sugar
- Whisk the double cream in a separate bowl until stiff peaks form.250 grams Double Cream
- Carefully fold the cream into the cream cheese mixture until well incorporated, creating a light and fluffy texture.
- Make the gelatine according to the manufacturer's instructions.
Note: Sprinkle the gelatine sachet into a little hot water (approx. 4 tbsp) to dissolve it. Always add gelatine to liquid, not the other way around. Stir briskly until thoroughly mixed, then add to the creamy mixture and stir gently or use a hand mixer on the lowest setting. 12 grams Gelatine Powder
Folding The Crepes
- Spread some cream over the cake base. Put aside.
- Take one crepe and place it onto a clean board or plate.
- Spread a large spoonful of creamy mixture over the crepe.
- Fold the crepe by bringing one edge to another, then fold.
Note: The folding process is three steps. - Repeat with the remaining crepes until all the crepes are used up.
- Assemble by taking one folded crepe and wrapping it into a swirl to create a ball. Add the other folded crepes around it, and keep going until all the crepes have been used up.
Note: Once you've got the rhythm going, ie about 4-5 crepes, place inside the cake pan on top of the cake base. Note: You may need two people to do this procedure. - Once assembled, place in the refrigerator for 2-3 hours to set.
Topping
- Remove the torte from the refrigerator.
- Remove the torte from the cake pan, by unclipping the spring, lifting it off then sliding the torte onto a plate
- Sift a little powdered sugar over the top, drizzle some Biscoff spread, and sprinkle some crushed Biscoff cookies over the top.50 grams Powdered Sugar, 50 grams Biscoff Cookies, 50 grams Biscoff Spread
- Serve and enjoy!
Video
Notes
Here are some top tips to help you succeed in making a Biscoff Cheesecake Torte like a pro:
- Ensure your crepe batter is smooth and lump-free. A blender is a handy tool for achieving a silky batter and sieving it before cooking.
- Let the batter rest in the refrigerator for at least 30 minutes. This allows the flour to absorb the liquid, resulting in softer crepes.
- Choosing the correct pan to make the crepes is very important. Use a non-stick skillet or crepe pan and ensure it's well-heated before pouring the batter.
- Use a ladle or measuring cup to pour just enough batter into the pan, swirling it quickly to coat the bottom evenly.
- Cook each crepe over medium heat for 1-2 minutes on each side, or until the edges start to lift and the crepe is lightly golden. Avoid cooking too low or too high.
- The crepes should be very thin. To spread the crepe batter, swirl the pan around quickly.
- Allow each crepe layer to cool before spreading with the creamy mixture.
- Allow the completed torte to chill in the refrigerator for a few hours or overnight. This helps the layers set and enhances the overall texture and flavor.
- Use a sharp knife to cut the torte for clean, neat slices. Dip the knife in hot water before slicing for smoother cuts.
- You may need two people to prepare the torte.
- The gelatine can be omitted, but the creamy mixture will be soft so you may need to freeze it.
