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Preparation time
20 minutes
Total time:
1 hour 15 minutes
Serves
8
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Ingredients
Sugar syrup
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250 g (1 ¼ cup) sugar
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150 mL (⅔ cup) water
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30 mL (2 tbsp.) lemon juice
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5 mL (1 tsp.) vanilla extract
Cake
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200 g (1 cup) semolina flour
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125 g (¾ cup) sugar
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30 g (2 tbsp.) dehydrated coconut
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15 g (1 tbsp.) baking powder
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3 eggs
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5 mL (1 tsp.) vanilla extract
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300 g (¾ lb.) Greek yogurt
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200 mL ¾ cup sunflower oil
Filling
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20 g (4 tsp.) cornstarch
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500 mL (2 cups) milk
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sugar
Once cake is removed from
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150 g (¼ lb.) Biscoff spread
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50 g (4 tbsp.) Biscoff cookies
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Directions
Start by making the sugar syrup:
- In a saucepan, add sugar to 150 mL water and 30 mL lemon juice and bring to a boil. Reduce heat and simmer for 10 minutes.
- Remove heat, add vanilla extract and let cool completely.
Prepare the cake:
- Preheat oven to 180 °C (350 °F).
- In a large bowl, combine semolina flour, sugar, coconut, and baking powder.
- In another bowl, combine eggs, vanilla, Greek yogurt and sunflower oil.
- Mix dry and wet ingredients until smooth.
- Pour half of mixture into a 24-cm. (9-in.) pan and keep the other half for later.
- Cook for 15 minutes.
While the cake is baking, prepare the topping:
- In a saucepan, dissolve cornstarch in a cup of milk and add sugar, vanilla extract and remaining milk.
- Heat over medium heat and continue whisking until mixture bubbles and thickens. Remove from heat, add Biscoff spread and stir until thoroughly combined.
Remove cake from oven:
- Pour Biscoff cream topping over baked cake and spread evenly.
- Add a tablespoon of water to remaining cake batter and mix well.
- Add cake batter to Biscoff cream.
- Cook for 20–25 minutes more.
- Remove from oven and pour cooled syrup over cake.
- Cover and let sit for 15 minutes to soak and cool. Remove from pan.
- Heat Biscoff spread in microwave until slightly melted and pour on top of cake. Top with Biscoff crumbs.
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