Biscoff-almond-Mocha traybake

Hi guys!

This is my first (new) post on this blog. I started it once last year but didn't maintain it. So here we go again!
This recipe is delicious at brunch, as an afternoon snack or even for dessert, I'm sure you'll enjoy it! The recipe is dairy-free, but you can certainly also use regular butter, whipped cream, sour  cream and white chocolate. Good luck!

Ingredients:

Almond base:

• 95 g flour
• 40 g sugar
• 20 g almond flour
• 50 g plant-based butter, room temperature
• 2 tsp mayonaise
• 1/4 tsp salt
• (almond extract)

 Cake layers:

• 126 g plant-based butter
• 220 g sugar
• 2 eggs + 2 egg yolks
• 114 g plantbased whipping cream + 2 tsp apple vinegar (= plantbased sour cream)
• 190 g flour
• 2 tsp baking powder
• 1/2 tsp salt
• For the mocha cake layer: mocha aroma
• For the Biscoff cake layer: 3-4 tsp Biscoff spread

Crumble:

• 70 g sugar
• 50 g flour
• 25 g oatmeal 
• pinch of salt
• 55 g butter, cold
• handfull of slivered almonds
• 5 Biscoff cookies, crumbled

Biscoff whipped cream

• 150 g plant-based whipping cream
• 2-3 tsp Biscoff spread
• 1 tsp gingerbread spices
• 75 g vegan white chocolate
• (whipped cream stiffener)

Extra:

• Biscoff spread
• brownie pan
• butter
• rolling pin
• parchment paper
• piping bag

Instructions:

• Preheat the oven to 175 degrees.
• Line a brownie pan with butter and baking paper (both bottom and sides).

• Combine all the ingredients for the almond base in a bowl and form a nice dough. Place the dough on a sheet of baking paper and roll it out to about 3-4 mm thick. You dust the dough and your rolling pin with flour before and while rolling. 
• Cut a piece the size of the bottom of your baking pan. Remove leftover dough and 'flip' the parchment paper over the pan with the pastry sheet side down, you should now be able to peel off the parchment paper neatly.

• Divide 5-6 spoons of Biscoff spread over the base.

• For the cake layers, put the butter together with the sugar in a bowl and beat until it turns white.
• Add the eggs and yolks and beat until incorporated.
• Add the ‘vegan sour cream’ and beat again until everything is incorporated.
• Add the flour, baking powder and salt and mix briefly.
• Divide the dough between two bowls, add the mocha flavor to one bowl and 2-3 spoons Biscoff spread to the other bowl.
• Divide the mocha batter over the layer of Biscoff spread in the baking pan.
• Divide the layer of Biscoff batter on top, for this I use a piping bag so that you get an even layer.

• For the crumble, combine all the ingredients in a bowl, go through with your fingers until you have a coarse crumble.
• Spread the crumble over the cake layer

• Bake for 40-45 minutes at 175 degrees, check with a skewer if the traybake is cooked. It should come out dry, if the skewer comes out wet, the traybake needs to stay in the oven a little longer.

• Let it cool for half an hour before removing the bake from the mold. I use a cutting board to put on the mold and then turn it over. After this I put a nice plateau on the bottom of the traybake (which is now upside down on the cutting board) after which I flip everything over again.

• For the whipped cream, put the vegetable whipped cream (I use the brand 'Risso') in a measuring cup together with 2-3 spoons of Biscoff spread and a teaspoon of gingerbread spices. Beat well before finally folding in the melted vegan chocolate.

• Cut the traybake into squares and garnish with a dollop of the cream and crumbled biscuits.

Enjoy!