Ingredients
- vegetable or sunflower oil for the tin
- double cream 750ml, chilled
- kahlua 100ml
- instant espresso powder 2 tsp, plus extra to decorate
- icing sugar 2 tbsp
- vanilla extract 1 tsp
- Lotus Biscoff 3 x 250g packs
- chocolate-covered coffee beans to decorate
Method
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Step 1
Very lightly oil a deep 23cm springform cake tin, then line it with clingfilm (the oil and the clingfilm are essential for releasing the cake from the tin). Divide the double cream between 2 bowls.
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Step 2
Whip one bowl of cream with the Kahlúa, espresso powder and 1 tbsp icing sugar until soft peaks form. Whip the other bowl with the vanilla extract and the final tbsp of icing sugar.
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Step 3
To assemble the cake, line the bottom of the tin with a layer of biscuits (you might have to break up some to fill gaps) then spread with a thin layer of flavoured cream. Repeat and keep going, alternating the creams, until all the biscuits are used up.
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Step 4
Finish with a layer of cream and then chill overnight. Loosen the cake tin and remove the clingfilm. Decorate with a dusting of espresso powder and some chocolate- covered coffee beans.
Nutritional Information
- Kcals 652
- Fat 45.7g
- Saturates 25.9g
- Carbs 51.6g
- Sugars 30g
- Fibre 0.8g
- Protein 4.1g
- Salt 0.6g
