Biscoff Cake
10 people
00h 35The ultimate cake for biscoff lovers! It's topped with your go-to biscuit spread and crumbled biscuits, making it the perfect treat for a birthday celebration or a special event.
Recipe by @BerrysBakes5
Ingredients and Method
Ingredients
- For the sponge:
- 250g unsalted butter (room temp)
- 250g light brown sugar
- 250g self raising flour
- 1 tsp baking powder
- 5 medium eggs
- 1 tsp vanilla extract
- For the decoration:
- 125g unsalted butter (room temp)
- 250g Lotus Biscoff Spread
- 190g icing sugar
- splash of milk
- 1 tbsp Lotus Biscoff spread for centre
- 4 Lotus Biscoff biscuits
Method
- Preheat the oven to 180C fan and line two 8-inch round cake tins.
- Beat together the butter and sugar until light and fluffy.
- Add the eggs, flour, baking powder and vanilla and beat until smooth.
- Split the cake mix between the two tins and smooth over.
- Bake the cakes in the oven for 30-35 minutes, or until baked through.
- For decoration, beat together the butter and Biscoff spread until smooth.
- Add in half of the icing sugar and beat again, once this is smooth, add the remaining icing sugar.
- If the mixture is a little stiff, add a drop of milk and beat again until you have the texture you want.
- Once the sponges have cooled, add one sponge to your plate/board and cover the top in a thick layer of buttercream.
- Add the second sponge on top and cover with more buttercream.
- Use a palette knife to create a swirl on the top, dragging the cream lightly from the outside of the cake to the middle.
- Melt 1 tbsp of Biscoff spread in the microwave for 30 seconds, then pour this into the middle of the cake.
- Crush up 4 Lotus biscuits and sprinkle these around the melted spread.
