Spiced plum and cream biscuit cake

Spiced biscuit cake with plum butter and cream is a festive no-bake dessert. The thin spiced layers are made from spiced biscuits (which are available in shops in the run-up to Christmas), layered with a cinnamon and almond liqueur cream and a double layer of plum butter. To keep the cream from being too heavy, I combined double cream with sour cream. The cake (the biscuits are quite firm) softens overnight in the fridge and is ready to serve the next day. It tastes wonderful! It smells amazing, with that lovely gingerbread-like aroma, it’s easy to make and the preparation time is incredibly short ;).

For this cake I used exactly these spiced biscuits (Lidl), but you can also make your own Speculoos biscuits:

Ingredients for the spiced plum and cream cake:

• 2 large packs of spiced biscuits (600 g each)
• 1000 ml double cream, chilled
• 300 g sour cream, chilled
• ¾ cup (or less) icing sugar
• 1 packet vanillin sugar (16 g)
• 2 tsp cinnamon
• 50 ml Amaretto, chilled
• 2 jars of plum butter (290 g each)

Prepare a 23 x 34 cm baking tin and line the base with baking paper.

Place the double cream, sour cream and both sugars in the bowl of a stand mixer and whisk until you have a thick cream. Towards the end of whisking, add the cinnamon and Amaretto and whisk until combined. Divide the cream into 5 equal portions.

Arrange 5 layers of spiced biscuits in the tin, sandwiching each layer with a layer of cream (the cream will also form the final layer of the cake). Additionally, spread the plum butter over the 2nd and 4th layers of biscuits before adding the cream (spread the plum butter directly over the biscuit layer, then cover with a portion of the cream).

Chill the prepared cake in the fridge overnight. Before serving, dust with additional cinnamon mixed with cocoa powder, or decorate as desired. Cut into squares.

Additionally:

• cinnamon and cocoa powder, for dusting

Enjoy!