Biscoff Sponge Cakes

Break the eggs into a bowl and add the sugar and vanilla sugar. Beat for 5-7 minutes on the highest setting until smooth. Then add the milk and mix. Next, add the sunflower oil and mix again. Sift the flour and baking powder over the batter. Do not stir, but gently fold the flour into the batter in.

Cover the baking tray with parchment paper and pour the cake batter onto it. Spread the batter evenly over the baking tray. Place the cake in a preheated oven at 200°C and bake for about 7-10 minutes. Keep an eye on the baking time yourself, as every oven is different. Allow the cake to cool afterwards.

In a deep bowl, combine the mascarpone, stabilizer for whipped cream, vanilla sugar, and sugar. Mix for 1 minute. Gradually add the heavy cream (250 ml) and mix until stiff.

Cut the cake into pieces.

Take a piece of cake and spread a layer of Biscoff spread on it, followed by a dollop of cream. Then place another piece of cake on top and press lightly. Repeat this step for the remaining pieces of cake.

Garnish the cakes with a dollop of cream and a swirl of Biscoff spread. If desired, you can further decorate them with strawberry pieces.