Mini Biscoff Crunch Cakes

If you grew up in Ontario in the 2000's , you probably had the super caramel crunch cake at least once. These mini cakes are inspired by the super caramel crunch cake, but maybe even better, because they use biscoff spread. Layers of chewy hazelnut meringue, creamy biscoff spread, and freshly whipped whipped cream.

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Mini Biscoff Crunch Cakes

Prep Time: 40 minutes Cook Time: 1 hour Yield: 14-15 mini cakes

INGREDIENTS

• 3 egg whites

• 1/4 tsp cream of tartar

• 3/4 cup white sugar

• 1/4 tsp white vinegar

• 1 tsp cornstarch

• 1/3 cup hazelnuts, very finely chopped

• 1 tbs powdered sugar for tossing pecans

• 1/2 cup cold heavy whipping cream

• 1/2 cup + 2 tbs smooth biscoff spread

DIRECTIONS

1. Preheat the oven to 250 F. To a food processor, add the hazelnuts. Pulse to chop and after 10 pulses, add the icing sugar. Continue to chop in pulses to a very fine crumb, but be careful not to overdo it or it will start to get clumpy and turn into nut butter. Set aside until ready to use.

2. In a large mixing bowl, add the egg whites and cream of tartar. Using an electric hand mixer, beat till frothy, then start to add in the sugar in increments. Beat until stiff peaks form (6-8 mins), then gently stir in the vinegar and cornstarch. Finally, gently fold in the ground hazelnuts very carefully so not to deflate the meringue.

3. Line a very large baking tray with parchment paper. Transfer the meringue mixture to a piping bag and pipe out 28-30 "cookies" onto the baking tray. Use a spoon or butter knife to smooth out the top as best as you can. Alternatively, you can use a tablespoon to scoop out rounds, then use a butter knife to gently smooth it into a flat circle. Bake for 1 hour till the tops are dried out, then let it cool slightly while you prepare the filling and topping.

4. To a mixing bowl, add the whipping cream. Beat on medium high speed till stiff peaks form. Set aside until ready to use.

5. Put 2 tbs biscoff spread into a ziploc baggie. Cut a very small hole in the corner, and set it aside until ready to use. Divide the rest of the biscoff spread on top of half of the meringues. This should work out to about 1/2 tbs of spread per meringue. Spread to cover the whole meringue, then cover it with another piece, top facing up. Divide the whipping cream on top of each meringue, and spread to cover the whole top. Finally, with the reserved biscoff, pipe a squiggly line on top of each 'cake'. Set in the fridge for 1 hour before serving - this makes them a little chewier on the inside, instead of being crisp.