Tort Cu Crema Biscoff | Biscoff Cream Cake 

Ingredients :
For sponge : 180g White Flour
6 Eggs
100g Sugar
2tbsp Cocoa Powder
3tbsp Cooking Oil
A sachet of Bourbon Vanilla Sugar ( 8g )
1tsp Baking Powder
A pinch of Salt
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For cream : 500g Cream Cheese
250ml Heavy Cream
4tbsp Biscoff Cream
50g Icing Sugar
2tsp Vanilla Extract
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For Glaze : 100g Dark Chocolate
3-4tbsp Heavy Cream
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For syrup : 150ml Milk
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For decoration : 250g Heavy Cream
2tbsp Icing Sugar
2tbsp Biscoff Cream ( melted )
1 Crushed Biscuit
A few whole biscuits
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Star by separating the egg whites from the egg yolks . Add a pinch of salt to the egg whites and mix for a minute, then gradually add in the sugar.
Add in the bourbon vanilla sugar, egg yolks and mix . Then separately add flour , cocoa and baking powder , and add it all into the egg whites mixture. Add oil and use a spatula to mix everything . Pour the mixture into a tray (23cm diameter ) and bake on 180degreesC for 25-30 minutes .
In the meantime , make the cream by mixing the cheese cream, icing sugar, biscoff cream, 2teaspoons of vanilla extract. Add heavy cream and continue mixing for 2-3 minutes.
Once the cake sponge is done, take it out from the oven and let it cool down really well, then slice it in two halves and start assembling the cake .
Place one half of the sponge on a serving platter , infuse it with half of the milk quantity , add the cream then the other half of the sponge on top of the cream . Infuse the top sponge with the rest of the milk , microwave the chocolate and pour it on top of the cake.
Refrigerate for 5-6 hours or overnight. Decorate the cake with whipped cream, crushed biscuits and biscoff cream ( melted ). Enjoy !
Music from : RU-vid ( Invisible Beauty - Aakash Gandhi )