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.
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.