Name: Biscoff and Caramilk cake recipe
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 6
Ingredients: 2 x 250g pkt Biscoff cream filled biscuits; 1 tsp baking powder; 250ml milk, warmed; Icing sugar, to serve; Whipped cream, to serve if desired; 1/2 tsp oil; 180g Caramilk chocolate block

by Tiffany Page Last updated on 09/06/2022

This recipe mixes two of our favourite ingredients: Biscoff and Caramilk! Make this when you have visitors and serve it with dollop cream. - Tiffany Page

Ingredients

2 x 250g pkt Biscoff cream filled biscuits
1 tsp baking powder
250ml milk, warmed
Icing sugar, to serve
Whipped cream, to serve if desired
1/2 tsp oil
180g Caramilk chocolate block

Method

Step 1

Split biscuits in half and scrape the cream into a separate bowl.
Step 2

Place biscuits in a food processor and process until a fine crumb. Add the baking powder and pulse to combine. Add the scraped cream and milk and process until smooth.
Step 3

Pour into a greased 1.5L microwave safe container or 8 inch round silicon mould. Microwave at 100 watts for 5 minutes. Allow to sit in the container until cooled to room temperature.
Step 4

Add 2/3rds of a block of Caramilk, broken into pieces and push into the batter, smoothing top. Cook for 5 minutes. Melt remaining Caramilk in a small microwave safe dish for 40-60 seconds. Add ½ a tsp of oil and stir until smooth. Serve cake dusted with icing sugar and a drizzle of Caramilk.
Step 5

Turn out onto a serving plate. Dust with icing sugar and serve cut into slices with a dollop of cream if desired.