We’re loving all the pretty biscuit cakes popping up in our social media feeds. Follow our steps to master this trend.
- Takes 1 hr 15 mins + refrigeration
- Makes 1 x 2 layer cake
FOR THE BISCUIT
- 2 eggs
- 180ml castor sugar
- 60ml golden syrup
- pinch salt
- 10ml vanilla essence
- 100g butter, cubed
- 5ml baking powder
- 750ml cake flour, sifted
FOR THE ICING
- 375ml icing sugar
- 310ml cream
- 2 x 230g tubs cream cheese, at room temperature
- assorted treats, to decorate
- For the biscuit, stir together the eggs, sugar, syrup, salt and vanilla in a saucepan. Add the butter,
and heat on medium, stirring until butter has just melted. Remove from heat and stir in the baking
powder until smooth. Cool to room temperature.
- Stir in flour, 1 cup at a time, until smooth and a little sticky. Roll into a 3mm thick circle between two
layers of baking paper. Refrigerate for about 1 hour or until firm.
- Preheat oven to 180°C. Remove top layer of paper and cut dough into a 27cm circle. Cut a 14cm circle
out of the middle. Pull the baking paper with the large ring onto a baking tray. Bake for about 10 minutes or until golden underneath.
- Reroll dough offcuts between baking paper to make a second 27cm circle and small heart shapes for decorating. Bake the circle for 10 minutes. Bake the hearts for about 4 minutes. Cool on the trays.
- For the icing, beat together all the ingredients for 2-3 minutes or until smooth. Spoon into a piping bag fitted with a 1cm round nozzle.
- Place one biscuit ring on a serving dish or cake stand and pipe rows of icing to cover. Gently place the second biscuit ring on top and repeat the icing. Refrigerate for 1 hour. Decorate with the heart-shaped
cookies and assorted treats before serving.
- Best enjoyed on the same day. If you want to make it ahead, store biscuits and icing separately for up to
a week and assemble on the day of serving.
- Biscuit cakes are popular to cut into numbers or letters for parties. Cut any shape you like out of paper and trace the shape with a sharp knife onto the dough.
Use edible flowers, berries, sweets, meringues or macarons!
FEATURE: MARGIE ELS-BURGER ASSISTED BY NOMVUSELELO MNCUBE PHOTOS: DYLAN SWART
Magazine issue date: Oct, 2018