Blackberry Biscoff Sponge Cake
SERVES 6 PREP & COOK 15 MINS
■ 200ml thickened cream
■ 200ml sour cream
■ ¼ cup icing sugar mixture
■ 450g packet double unfilled rectangular sponge cake
■ ½ cup Biscoff spread
■ 2 x 124g packets Biscoff biscuits (snack packs)
■ Fresh blackberries, to decorate
1 Beat cream, sour cream and icing sugar in small bowl of an electric mixer until soft peaks form.
Place one sponge
