Biscoff Espresso Icebox Cake

19 Jun

I have a confession. I love biscoff. Biscoff spread or cookies. I won’t discriminate. I love them both. There’s a problem with this affair. I can’t get them in Canada. We need to unite and get the good stuff from the US in Canada. If we are getting Target, we can get Biscoff.

Here is my open letter to all canadian retailers.

Attention Canadian Retailers,

Canadians want Biscoff. We want Biscoff Cookies and Biscoff spread. We want it available at every grocery store and corner market.

We also want cinnamon chips, tiny marshmallows bits and cake vodka.

A Trader Joe’s would be nice too.

Sincerely,
Canadian food bloggers.  Oh and everyone else.

This is my first icebox cake and I loved it. Easy to make, minimal ingredients and impressive. I made this cake with only 3 layers of cookies but it totally needed 4. The ingredient list below is for a 4 layer icebox cake. I wouldn’t even be opposed to making a 5 layer. The finely ground espresso gives the whipped cream a fabulous speckled look. It tastes like espresso without being grainy and doesn’t have that weird instant espresso taste.  Just make sure it’s finely ground.

I really enjoyed eating this cake from the freezer but slightly thawed. I found that was the best way to serve it. The soft cookies and slightly frozen whipped cream melts in your mouth.

The spiciness of the cookies pairs so nicely with the creaminess of the whipped cream and espresso.  It’s just a perfect combination.

Biscoff Espresso Icebox Cake – one 8×5 inch loaf pan

1 c heavy cream – chilled
1 tbs finely ground espresso
2 tbs confectioners sugar
20 Biscoff cookies

For decorating – optional

1/4 c heavy cream – chilled
1 tbs confectioners sugar
1/2 tsp finely ground espresso

Line your loaf pan with plastic wrap leaving a couple inches of overhang on each side.

In a cold bowl whip your heavy cream on high until soft peaks form.   Slow mixer and add in your confectioners sugar and espresso. Turn mixer back on to high and whip until stiff peaks form.

Scoop about 1/2 c of whipped cream into the bottom of your lined loaf pan. Spread evenly making sure you get into all the corners. Place 5 cookies widthwise side by side. Cover with whipped cream until the cookies are covered. Make sure to get into the corners and in between the cookies.

Repeat until all the layers have been completed.

Using your overhang cover the cake with plastic wrap. Make sure it’s completely covered. Place in the fridge until the cookies soften. (4 hours-overnight) Then place in the freezer for an hour or more until ready to serve.

When you are ready to serve remove plastic wrap from the top of the loaf pan and flip onto your serving plate.

In a cold bowl whip your heavy cream on high until soft peaks form.   Slow mixer and add in your confectioners sugar and espresso. Turn mixer back on to high and whip until stiff peaks form. Pipe whipping cream on to the top of the cake to fancy it up or you can just totally drizzle with chocolate.

Cut into slices and serve.

Enjoy!

16 Responses to “Biscoff Espresso Icebox Cake”

  1. lynn @ the actor's diet June 19, 2012 at 10:42 am #

    YAY ICEBOX CAKE! i just made my first one the other day:
    http://theactorsdiet.com/2012/06/18/strawberry-icebox-cake/

  2. Mary P June 19, 2012 at 8:57 pm #

    Uggghh, we dont have Biscoff or Trader Joe’s her ein So.Dakota either, dang it! I totally feel your pain! I see all these wonderful recipes using Biscoff, and talking about how wonderful Trader Joe’s is and I just wince in pain!

  3. Mel June 20, 2012 at 7:59 am #

    Fortunately, I have been able to find cake vodka and cinnamon chips where I am, but I feel your pain trying to source certain ingredients ( like Biscoff, or pineapple jello….)
    Your Icebox cake looks amazing!

  4. Dorothy @ Crazy for Crust June 20, 2012 at 3:53 pm #

    You should also ask for Nutter Butters. It’s a travesty you don’t have them. I think I would go to town on this cake! Biscoff is…dare I say one of the best inventions ever?

  5. Living The Sweet Life June 21, 2012 at 1:14 pm #

    FINALLY a plea for Canadian bloggers for Biscoff and YEEEESSS we need a trader joes!! I couldn’t agree more, I’ve never even tried either biscoff cookies or biscoff spread. Anytime I head across the border, I can never find it.

    It’s a tough life :( … buuuttt,as soon as I do get my hands on some – this Icebox cake is a must!!

  6. kat July 1, 2012 at 11:52 pm #

    YUM! You did such a beautiful job! I definitely want to make my first icebox cake before the summer ends! :)

  7. Kathy Crawford August 19, 2012 at 1:58 pm #

    Wanted all my Canadian friends to know that I have found Biscoff cookies at London Drugs – not the spread, just the cookies but it is a start. Trader Joe’s is the best along with Maggiano’s restaurants.

  8. Ala August 22, 2012 at 2:03 pm #

    I’ve been making my own Biscoff spread for forever–in fact, I’m off to use some up right now in some cookies! Thanks for sharing this, it’ll be the next recipe on my list.

    Homemade goodness in a jar, in case you’re interested: http://wallflourgirl.wordpress.com/2012/08/06/homemade-cookie-butter/

  9. saltandserenity November 18, 2012 at 8:34 am #

    Oh I am so excited to have another use for my jar of Biscoff! This cake looks so good. My girlfriend is Belgian and her mom just came to visit and brought me a jar. I made biscoff butter cups (a riff on peanut butter ciups) and they were so yummy.

  10. lauralee422 July 8, 2013 at 6:56 am #

    My mother in law was born in Brazil- and her childhood friend and family came here to the US for a visit. It is 90+ degrees and hot and humid here, so i wanted a no bake dessert that was nice enough to serve to company.

    I LOVED this recipe. My only note was that I thought a full tablespoon of espresso powder was a little over powering so I made more whipped cream and mixed it in. Brazilians love their coffee LOL so i was worried that they may not like the flavor. THEY LOVED IT! There is not a crumb left. I added a sprinkle of cinnamon to the outside whipped cream layer. I put the whipped cream in a freezer bag with a 1M tip to make a shell border and a little design on the top. I topped it with chocolate shavings. I also froze it for an hour or so, so that I could take it out of the loaf pan and frost it, but the rest of the time I left it in the fridge and it was perfect consistancy. Thank you so much for the great recipe!! I’m positive I’ll be making this fast and easy dessert again :D

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