I like to think that I’m a modest person but I can’t help but say that I think I have perfected the gluten-free Speculoos cake!
Way back when I had just started Pippatisserie, I made a Biscoff Drip Cake for my sister’s birthday. I used the amazing Jane’s Patisserie recipe and it tasted incredible! Since then I was hooked on everything Biscoff!
Of course, when the time came that I was diagnosed and destined to live the gluten-free life, finding something to replace my Biscoff cravings was a top priority.
Inspired by Schar’s Spekulatius biscuits, I created my own GF Speculoos Biscuits, closely followed by my GF Speculoos Biscuit Spread. The GF ‘Biscoff’ cake I’d been dreaming of could now be a reality!
This recipe makes a three layer 6″ cake which gives approx. 8-10 servings. It will take 3-4 hours to make but you can split the baking and decorating over a couple of days and the biscuits and spread can be made a few days in advance!
Ingredients:
For the sponges:
- 350 g unsalted butter, softened
- 350 g soft light brown sugar
- 6 eggs, at room temperature
- 250 g gluten-free self raising flour
- 100 g ground almonds
- 1 tsp gluten-free baking powder
- 1 tbsp apple sauce
- 1 tsp ground cinnamon
- 1 tsp vanilla bean paste
For the buttercream:
- 250 g unsalted butter, softened
- 500 g icing sugar
- 300 g GF Speculoos Spread
For the ganache:
- 300 g white chocolate
- 100 g double cream
For the decoration:
Useful Equipment: three 6″ cake tins, baking paper, mixing bowl, spatula, hand/stand mixer, wire rack, heatproof bowl, serrated knife or cake leveller, cake board, palette knife, cake scraper, piping bag and piping nozzle (I used Wilton 1M)
Method:
Making the cake, buttercream and ganache:
- Preheat the oven to 175 °C/350 °F and grease and line three cake tins with baking paper.
- In a bowl, cream together the butter and sugar.
- Add the eggs one at a time, whisking after each addition.
- Add the vanilla and apple sauce and continue whisking.
- Sift in the flour and baking powder and add the ground almonds and cinnamon. Fold gently until just combined.
- Finally, divide the cake mix equally between the cake tins and bake for 20-22 mins or until a skewer inserted into the middle of the cake comes out clean. Leave the cakes to cool for 10 mins while in the tin before turning out onto a wire rack.
- Whilst the cake cools, make the buttercream. Beat the butter until softened and pale. Add in the icing sugar gradually, mixing to combine. Add the speculoos spread and mix again.
- Now make the ganache. In a heatproof bowl, melt the white chocolate in the microwave, 30 seconds at a time. Add the cream and stir to combine. Set aside to cool for at least 15 mins in the fridge – it needs to have the consistency of thick peanut butter.
Assembling the cake:
- If needed, level out your cake layers with a serrated kife. This will ensure your cake stands straight when assembled. Place one of the cake layers on your cake board, securing it in place with a little buttercream on the bottom. Cover the top in a generous layer of buttercream. Repeat for the second layer and top with the final layer.
- Cover the outside of the cake in a layer of buttercream to create a crumb coat. Use a palette knife or cake scraper to smoothen the surface of the cake. Tip: hold the scraper at a 40 degree angle, lightly touching the surface and work your way slowly around the cake. A turntable is a good investment if you want to improve your cake decorating skills! Chill the crumb coat for at least 30 mins.
- Cover the cake in a layer of ganache using the same technique as before with the palette knife or cake scraper to create a smooth surface. Once you’re happy, place the cake in the fridge to set for another 30 mins.
- Once the ganache layer has set. Melt the speculoos spread in the microwave, 10 seconds at a time, until slightly runny. Using a teaspoon, drip it down the sides of the cake. Cover the top with the remaining spread and chill again until cool.
- Place the remaining buttercream in a piping bag fitted with your desired piping nozzle (I used Wilton 1M) and pipe onto the top of the cake. Decorate with some speculoos biscuits and enjoy!
This cake will keep up to 5 days in an airtight container at room temperature (if put in the fridge, the biscuits on top will go soft). It will also freeze really well, just make sure to take the biscuits off the top of the cake! You can store it whole or by the slice, just freeze it uncovered for up to an hour to allow the cake to set, then cover in at least two layers of cling film. It will keep in the freezer for up to a month!
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