Woman Makes An Incredible Biscoff Caterpillar Cake
But we think we've just found our favourite Biscoff recipe ever.
Introducing the Biscoff Caterpillar - a take on the classic Marks & Spencer Colin, but with a caramel infused twist.
Knocked together by vegan baker, Beth, who runs Instagram page and blog Vecreation, the caterpillar (sweetly named Charlie) looks almost too good to eat.
Beth made the creation as part of Instagram page Vegan Food UK's veganized recipe of the week challenge, where people are tasked with giving popular dishes a plant-based twist.
Speaking about the inspiration behind the creation, she told Tyla: "We all love Biscoff (especially in the vegan community) and we all love the British national treasure that is the caterpillar cake!
"Bringing together the nostalgia of the past and the excitement of the present felt very exciting!
"I developed a vegan swiss roll recipe and a custom caterpillar face called Charlie so those in the vegan community can enjoy the idea too! Coming together is always the way, even in baking.
"Making a cake was also the only way to stop me eating a whole jar of Biscoff in one go!"
Want to try Beth's recipe? She's given us the deets.
It's worth noting, you can swap out the vegan swiss roll recipe for a non-vegan one of your choosing, if you'd rather!
(straight from a supermarket can of chickpeas)
38g Vegan white chocolate (or non vegan, if you fancy!)
100g Granulated sugar
1/2 - 1Tsp vanilla
170g Plain Flour
1 1/4 Tsp baking powder
Pinch of salt
Decoration & Filling Ingredients:
200g Vegan white chocolate (or non vegan, if you fancy!)
20g Biscoff spread
(for the chocolate)
6 x Tbs Biscoff spread
(for the filling)
2 x Biscoff biscuits
You will also need a 33cm x 23cm baking tray or swiss roll tray.
Pre-heat your oven to 180C (fan oven)
Line the tray with baking paper leaving longer pieces at each end.
Add flour and baking powder to a bowl and mix.
In a saucepan, add the aquafaba, sugar, vanilla and 38g chocolate and heat on a medium heat until just melted, stir well.
Add all the wet mixture to the flour/baking powder and mix until it is a nice thick, smooth batter.
Add the batter to the pan and spread it out to all the edges, shake the pan to get the batter as level as possible.
Cook for exactly 7 minutes. Straight from the oven; remove the cake on the greaseproof paper to a cooling rack and allow to cool completely.
Spoon the 6 TBS of Biscoff spread onto your cooled cake and spread evenly over the cake.
Using the greaseproof paper to help you; gently roll the cake. You should end up with a nice cylinder wrapped in greaseproof paper, keep the seam side down and place in the fridge for 30 minutes.
Crush your biscuits. Gently unwrap your cake and put on a cooling rack with something to catch the excess chocolate underneath.
(I would recommend putting a small strip of greaseproof underneath your cake to help you lift it off.)
On a low heat; melt together the 200g white chocolate with the 20g Biscoff spread.
Once melted pour the chocolate all over the cake, sprinkle on your biscuits and place in the fridge again until the chocolate has set. Keep the excess chocolate for the drizzle which you can do when the chocolate has set.
If you have a face to add to the cake you can do this later when the chocolate has set, using a bit of melted chocolate as an adhesive.
Charlie benefits from being eaten the next day when all the flavours have infused - if you can wait that long!
Featured Image Credit: Vecreation