This is the perfect make ahead potluck and party dessert.
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Cake
- 2 cups (500 mL) heavy or whipping (35%) cream
- 1/4 cup (60 mL) confectioners’ (icing) sugar
- 2 tsp (10 mL) instant coffee granules
- 1/2 tsp (2 mL) ground cinnamon
- 1/8 tsp (0.5 mL) ground cloves
- 2 packages (8 oz/250 g each) Biscoff or Speculoos cookies
Topping
- 1 ½ cups (375 mL) heavy or whipping (35%) cream
- 1 tbsp (15 mL) confectioners’(icing) sugar
- 1 tsp (5 mL) vanilla
- Prepared caramel sauce
- Toffee bits
Instructions
- Line an 8- by 4-inch (20 by 10 cm) loaf pan with plastic wrap; set aside.
- CAKE: In a large bowl, whip cream, sugar, coffee granules, cinnamon and cloves to medium-soft peaks. Spread a thin layer of cream into bottom of prepared pan to help hold first layer of cookies in place. Spread one side of the cookies with about 1 tbsp (15 mL) cream mixture, then stack upright, on their sides, in the pan in rows that line up along the length of the pan. Continue, making a second layer of cookies on top. Spread any remaining cream over top. Lay remaining cookies flat on top of pan; you may need to break a few cookies to make them fit. Cover with plastic wrap and refrigerate for at least 6 hours or overnight.
- TOPPING: Half an hour before serving, prepare topping. In a bowl, whip cream and sugar to firm peaks. Turn the cake out onto a serving platter, remove plastic wrap and cover with about half of the whipped cream. Swirl or pipe remaining whipped cream on top. Drizzle some caramel sauce on top or sprinkle with caramel bits, we like to use both!
- Place in freezer for 15 minutes or until whipped cream firms up. Slice and plate while the cake is firm. Cover and refrigerate any leftovers.
- Serves 8 - 10
Make ahead
- Cake can be frozen for up to a month after it has chilled in the fridge.
- Wrap well and thaw in the refrigerator overnight; decorate as directed.
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