Biscoff cake

This Biscoff cake is the first recipe that I’ve baked from The Baking Explorer

I first tried Biscoff cake on a visit to the Orangery Rooms (one on my favorite places for cake). I hadn’t tasted Biscoff before so I wasn’t sure what to expect but after a quick Google I soon learnt that Biscoff is a cookie butter, made by the brand Lotus.

Most famously known for their biscuits, which are often served free with coffee, Lotus also use these biscuits to produce a cookie butter, named Biscoff spread. The spread has a caramel flavour and a hint of cinnamon and other spices. Basically it’s highly calorific and yummy and comes in either a smooth texture or crunchy, much like peanut butter.

My attention was grabbed when I was scrolling through the Baking Explorer’s Instagram account looking for new cake recipes to try out. It looked delicious and I knew I liked Biscoff so I thought ‘why not!’.

If you like Lotus biscuits you are sure to like this cake. It uses a whole jar of Biscoff spread and has a serious amount of buttercream so I was expecting it to be really sweet but I was pleasantly surprised. The sponge was really soft and the icing gave a nice caramel flavour without being sickly sweet.

I wasn’t anticipating that this cake would be quite as big as it turned out. I have to admit though, that this was my fault. The tins I used were slightly smaller (7 inches) than the recommended size of 8 inches. It didn’t effect the texture of the sponge layers though and in fact it gave impressively thick, door stop sponges. However it made for a pretty sizeable cake, once the buttercream and biscuits were added.

Despite it’s bold appearance it’s a really simple cake to make. The sponge mixture was quick to mix together, with only a few simple steps. The sponge, buttercream and topping, all contain Biscoff spread so be prepared for the amount you get through. I used the smooth version but you can opt for the crunchy spread if you prefer. Just make sure that the lumps can get through your pipping nozzle, to avoid any blockages.

The cake keeps well in an airtight container for 3-5 days. You can freeze the sponge and buttercream and either store it fully decorated (minus the biscuits on the top) or freeze the sponges and buttercream separately and decorate the cake once it’s defrosted and then add the biscuits.

Be warned that the Lotus biscuits go soggy pretty quickly, after being in contact with the buttercream so you are best to add them just before serving.

Ingredients

325 g stork/baking spread

6 large eggs

325 g light brown sugar

325 g self raising flour

1 tbsp milk

150 g Biscoff spread

For the buttercream

400 g icing sugar

200 g Stork/baking spread

1 tbsp milk

250 g Biscoff spread

For the topping

8 Lotus biscuits broken in half

3 Lotus biscuits crushed

35 g Biscoff melted

  • Pre-heat the oven to 160C Fan/180C/350F/Gas Mark 4, and grease and line two 8″ cake tins with baking parchment.
  • Mix the butter and light brown sugar in a large bowl until light and fluffy. I used an electric mixer but you can do this by hand if you prefer. Add the Biscoff spread and give it another mix. Then add the eggs and milk, and whisk until all the ingredients are combined.
  • Gradually whisk in the self raising flour a spoon or two at a time, and mix in until you can’t see any flour.
  • Divide the mixture between the tins, flatten the top and bake them for 35-40 minutes or until a knife inserted in the middle comes out clean. Leave them to fully cool in the tins.
  • For the buttercream mix together the butter and icing sugar until they start to combine, then add the Biscoff spread and milk and mix until you get a smooth texture.
  • If your sponge layers have domed on top, level them off with a serrated knife making them flat to aid assembly of the cake.
  • Spread some of the buttercream across the top of one of the sponge layers. Place the other sponge on top and pipe (or spread if you prefer) the remaining buttercream on top.
  • Sprinkle over the crushed biscuit. Melt the Biscoff by popping it in the microwave for 20 seconds and then drizzle it over the top and decorate with the Lotus Biscuit halves.
  • Serve and enjoy!!

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