Here's how to make a Biscoff and white chocolate flavoured version of Colin Caterpillar
We think we've just found our favourite recipe ever!
Last updated 22nd Jun 2020
Baking has become our new pastime during lockdown. If we're not making banana bread we're knocking together delicious cheesecakes, brownies or Tiktok famous whipped Dalgona coffees.
Over the weekend a white chocolate take on the classic Marks & Spencer Colin Caterpillar Cake went viral, inside is a thick swirl of the Lotus spread, topped with crushed Biscoff.
Created by vegan baker, Beth on Instagram page vecreationrecipes and vecreation.co.uk
Grab yourself some Biscoff biscuits and get baking
Sponge Ingredients:
158g AQUAFABA
(straight from a supermarket can of chickpeas)
38g VEGAN WHITE CHOCOLATE
(Sainsburys own)
100g GRANULATED SUGAR
1/2 - 1 TSP VANILLA
170g PLAIN FLOUR
1 1/4 TSP BAKING POWDER
PINCH OF SALT
Decoration & Filling Ingredients:
200g VEGAN WHITE CHOCOLATE
(Sainsburys own)
20g BISCOFF SPREAD
(for the chocolate)
6 x TBS BISCOFF SPREAD
(for the filling)
2 x BISCOFF BISCUITS
Step by step guide how to make Biscotti Caterpillar Cake;
You will 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 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 tablespoons of Biscoff spread onto your cooled cake and spread evenly.
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.
The cake benefits from being eaten the next day when all the flavours have infused!
(If you can wait that long!)
Enjoy!