Biscoff Yeast Cake

Recipe for yeast cake with Biscoff cream and sweet glaze

My today’s Biscoff yeast cake is a delicious idea for a sweet dessert or even for breakfast. I rolled the wonderfully fluffy yeast dough with cookie cream, and after baking, I spread it with a glaze containing Biscoff cream. I got a super delicious cake that you absolutely must bake too! Check out my step-by-step recipe with photos and a short video, and bake such a yeast cake in your kitchen :)

Yeast Cake with Biscoff Cream – notes

I love yeast cakes (especially homemade, freshly baked ones) and since I hadn’t baked any for a long time, I recently treated my family to such a cake :) Though ‘treated’ is a slight exaggeration, because I ate most of it myself – and I don’t feel bad about it at all ;) And the yeast cake turned out delicious and tasted absolutely outstanding with coffee. You absolutely must bake this cake if, like me, you love yeast cakes :)

What ingredients are necessary to prepare Biscoff Yeast Cake?

To make the dough, you will need a few basic ingredients that you probably already have at home. Below is a list of products I used and possible substitutes.

• yeast – I like to use fresh yeast, but I know not everyone has access to it, in which case use a packet of instant yeast – about 7 g. You can prepare instant yeast in advance, similar to fresh yeast, or add all the ingredients for the yeast starter directly to the other dough ingredients and mix them together.
• milk – I use 1.5% UHT milk, you can use any cow’s milk, or even plant-based milk.
• Biscoff spread – this is a caramel-colored spread made from Lotus biscuits. Unfortunately, it’s not regularly sold in Polish stores, sometimes appearing in Dealz or Carrefour. You can easily buy it online – e.g., on Allegro. During the Christmas season, Lidl offers their version of this speculoos biscuit spread, which will also work well. If you can’t find this spread anywhere, you can make it yourself using my recipe :) or you can substitute it with, for example, Nutella.

How to store Biscoff yeast bun?

Like most yeast cakes, this one should also be transferred to an airtight container or covered with a cake dome to prevent it from drying out. The glaze on top, besides sweetness, also serves as a protective layer against drying.

Biscoff yeast bun is best on the first day when it’s freshest. But if you have some left for the second or third day and want it to be soft again, I recommend briefly heating it in the microwave (I heat it for about 30 seconds). This will make the cake warm, fluffy, and light :)

I hope that this yeast cake with Biscoff spread will taste as good to you as it does to me, and that you will gladly use the recipe. If so, I would be very happy if you share your impressions in a comment under the recipe :)

P.S. By the way, I also recommend following my Instagram profile, where you’ll find all my recipes, and you can easily save them for later.

Recommended recipes with Biscoff spread

If you’d like to try other recipes for sweet baked goods and desserts with this cookie spread, check out these three recipes.