Name: This no-bake Caramelised Biscuit Cream and Blackberry Cake only takes 15 minutes
Prep time: 15 min
Total time: 15 min
Yield: 6
Ingredients: 200ml thickened cream; 200ml sour cream; ¼ cup icing sugar mixture; 450g packet double unfilled rectangular sponge cake; ½ cup smooth biscuit spread; 2 x 124g packets of Biscoff biscuits - snack packs; Fresh blackberries, to decorate

TIP: We used Bramwell’s Smooth Biscuit Spread, sold in Aldi supermarkets. Use a double unfilled round sponge cake instead of a rectangular one, if preferred.

Ingredients

200ml thickened cream

200ml sour cream

¼ cup icing sugar mixture

450g packet double unfilled rectangular sponge cake

½ cup smooth biscuit spread

2 x 124g packets of Biscoff biscuits – snack packs

Fresh blackberries, to decorate

Method

Step 1

Beat cream, sour cream, and icing sugar in a small bowl of an electric mixer until soft peaks form.

Step 2

Place one sponge layer on a serving plate. Spread with a third of the cream mixture.

Step 3

Warm Biscoff spread in Microwave on High (100%) for 20 seconds. Dollop half over cream. Gently swirl through the cream. Top with the remaining sponge layer.

Step 4

Spread half of the remaining cream mixture over top. Dollop over the remaining spread. Gently swirl through the cream mixture. Spread the remaining cream over the sides of the cake. Arrange biscuits around the edge. Save the remaining biscuits for another use.

Step 5

Decorate with blackberries just before serving.

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