Biscoff sheet cake

Prepare in 10 steps

• 1

  Preheat the oven to 175°C. Grease and line the cake pan with baking paper.

• 2

  Whisk the sugar with the eggs for 1 minute until it becomes fluffy.

• 3

  Whisk in your Biscoff spread. Optionally, let the Biscoff spread melt for 15 seconds in the microwave first.

• 4

  Add the yogurt, oil, vanilla extract and salt and whisk once more until smooth.

• 5

  Now change to the paddle attachment of the stand mixer and sift in the flour, baking powder and baking soda and mix until smooth.

• 6

  Pour the mixture into your baking pan and bake for 30-35 minutes. A toothpick inserted in the middle should come out clean.

• 7

  Let it cool in the pan for 20 minutes then remove it and let it cool completely on a wire rack.

• 8

  Once completely cooled, you can spread the Biscoff spread with a spatula. If you want, you can make a nice swirl pattern.

• 9

  Then sprinkle the Biscoff cookie crumbs and some chopped white chocolate over it.

• 10

  Cut the cheesecake into squared pieces and top each piece off with a Biscoff cookie.