Ingredients you'll need for the cake.
- Biscoff cookies
- All-purpose flour
- Baking soda
- Baking powder
- Salt
- Butter without salt
- Granulated sugar
- Brown sugar
- Eggs
- Buttermilk
Peach Compote
- This easy-to-make peach compote will be a hit with a peach season in full swing. You can also use canned peaches if you don't have fresh peaches or it's not the peach season.
- Just chop your peaches, add them to a saucepan, brown sugar, and cornstarch, and let them simmer for a while. Once the peaches are cooked, you must mash them with a potato mashing tool. This will release the juices. Thanks to the cornstarch, you'll be able to make a peach compote within 10 minutes.
Biscoff Oat Crumble
- The Biscoff oat crumb is similar to my Peach Crisp Cake's cinnamon oat crumble, but I have made some texture and flavor changes. To enhance the Biscoff flavor, we will add Biscoff cookies to the crumble. For a more nutty taste, I added chopped almonds to the crumble. Pecans are a good substitute for almonds. Once you have a crumbly mixture, bake it for about 5 minutes at 375F. Let cool before using.
Cheesecake filling
- The cheesecake filling is another element that is very easy to make. It requires only three ingredients and can also be prepared ahead of time. We used cream cheese, heavy whipping cream, and sugar for this filling.
- The heavy whipping cream should be whipped to stiff peaks before being folded into the cream cheese mixture with the sugar mixture. This cheesecake requires little effort, no eggs, baking, or baking.
Vanilla Buttercream
- This buttercream is light, fluffy, smooth and delicious.
- A buttercream shouldn't be so dense. It takes the cake away. A buttercream should not be omitted from the cake's ensemble. It should complement the layers and fillings. This is not always true. The buttercream was heavy and dense as a child. It wasn't until my first attempt at making homemade cakes and frosting that I realized it didn't have to be this way.