Biscoff Ice Cream Cake

Ingredients:

Chocolate Sponge
Pinnacle Sponge Mix – Chocolate – 500g
Eggs – 500g
Water – 125g
Corn Oil – 125g

Biscoff Ice Cream
Lotus Biscoff Spread – 130g
Mauri Instant Custard Mix – 100g
Full Cream Milk – 500g
Mauri Non-Dairy Whip Topping – 500g
Condensed Milk – 75g
Lotus Biscoff Biscuits (Crushed) – 100g

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Baking Step:

Chocolate Sponge Cake

1. Prepare three 6 inch round cake tin and line with parchment paper on the bottom.
2. In a mixing bowl, add in eggs, water and Pinnacle Sponge Mix – Chocolate. Whisk at slow speed for 1 min. Scrap bowl, mix at high speed for 5 mins. Lastly, add oil and mix at slow speed for 30s.
3. Pour 350g batter into prepared cake tins. Bake at 180°C for about 20 – 25 mins. Baking conditions vary depending on the batter scaling weight and oven characteristic.

Biscoff Ice Cream

1. Using whisk, whip Mauri Non-Dairy Whipped Topping and condensed milk at high speed until achieve soft peak.
2. Mix lotus biscoff spread, Mauri Instant Custard Mix and full cream milk until homogenous. Combine into the cream and crushed lotus biscoff biscuits.

Assemble:

1. Prepare three 6 inch detachable cake tin line with parchment paper at the sides.
2. Cut each chocolate sponge cake into 3 equal slices and put 1 slice into the cake tin. Pour in 180g biscoff ice cream, spread evenly and cover with another slice of cake. 
3. Pour in another 180g biscoff ice cream, spread evenly and cover with a slice of cake.
4. 4. Freeze for a minimum of 5 hours before unmould and decorate with Mauri Non-Dairy Whipped Topping and lotus biscoff biscuits.