Ingredients

​

For the sponge cake:

​

10 eggs 

1 cup + 1/4 cup sugar

1 1/2 cups + 1/3 flour

1 1/2 Tbsp vanilla extract

1/2 tsp vanilla powder

​

​

For the cream:

​

2 cups milk

1/2 cup sugar

2 eggs + 1 yolk

1/4 cup + 2 Tbsp corn starch

14 1/2 Tbsps butter

1 vanilla bean

1 cup heavy whipping cream

​

1 14.1 oz jar of Biscoff butter

​

​

For the syrup:

​

1/4 cup sugar​

2 Tbsp water

1/2 tsp vanilla extract or dark rum

​

​

Decoration:

​

A dozen of Biscoff cookies

Whipped cream or leftover vanilla cream

​

​

​

Instructions

​

For the sponge cake:

​

1 - Preheat oven to 350°F.

 

2 - In a stand mixer, beat the eggs with the sugar until white, fluffy, and tripled in size.

​

3 - Add the vanilla powder and the vanilla extract and beat a few more seconds.

​

4 - Sift the flour over the egg batter and combine incorporating air with a spatula.

​

5 - Pour the batter into a high round cake pan that is buttered and floured. 

​

6 - Bake for about 35 to 40 minutes.

​

7 - Allow to cool before removing from pan. 

​

​

​

For the vanilla cream:

​

1 - Boil over medium heat the milk and the vanilla bean cut lengthwise. 

​

2 - Remove the vanilla bean and collect seeds. Put seeds back in the milk.

​

3 - In a bowl, whisk together the sugar and the eggs, then add the corn starch and stir.

​

4 - Pour the hot milk into the previous mixture, stir and bring back to heat. Whisk until thick and creamy.

​

5 - Remove from heat and add half of the butter. Stir until smooth and silky.  

​

6 - Cover with plastic wrap directly on the cream and allow to cool. 

​

7 - Once the cream has cooled, whip the other half of the butter (softened) until creamy and add it to the cream.

​

8 - Whip the heavy cream to peak and add it to the buttercream incorporating air. Reserve in the fridge for about 2 hours. 

​

​

​

For the syrup:

​

1 - In a small saucepan, boil over medium-low heat the sugar and the water.

​

2 - When boiling, remove from heat and pour vanilla extract or rum.

​

​

​

​

To assemble the trifle

​

1 - Slice sponge cake and tear apart into medium pieces.

​

2 - Using a trifle dish, place pieces of sponge cake on the bottom. 

​

3 - Brush syrup onto the cake pieces.

​

4 - Spread vanilla cream (with the help of a piping bag if needed). 

 

5 - Spread Biscoff butter.

​

6 - Add more pieces of cake, then syrup, vanilla cream, and Biscoff butter.

​

7 - Repeat ending with a layer or vanilla cream.

​

8 - Cover with plastic wrap and reserve in the fridge for a minimum of 4 hours.

 

9 - At serving time, place a few cookies in the food processor to make a cookie powder. 

​

10 - Sprinkle the top of the trifle with the cookie powder.

 

11 - Decorate trifle with leftover vanilla cream or whipped cream swirls, and Biscoff cookies.

​

12 - Serve immediately.

​

​

Watch a short video here.