Lotus Biscoff Layer Cake

I am a huge fan of lotus biscuits and an even bigger fan of the lotus biscuit spread and so I knew I would eventually make a cake using it. I have had a lot of requests for this cake and after a lot of searching for the spread, I finally found the perfect recipe.

Lotus Biscoff Spread

The main flavour in this cake is the Biscoff spread which can be found in most shops. I would recommend getting the original spread instead of the shop made cookie butter as although it may be more expensive, the end result has more caramel and cinnamon flavour.

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Lotus Biscoff Layer Cake

Ingredients

Cake Batter

· 250g Self-Raising Flour

· 150g Dark Brown Sugar

· 100g Caster Sugar

· 200g Unsalted Butter (room temperature)

· 2 Tbsp Milk

· 150g Lotus Biscoff Spread

· 3 Eggs

Biscoff Icing

· 350g Icing Sugar

· 275g Unsalted Butter (room temperature)

· 100g Biscoff Spread

· 1 Pack of Lotus Biscuits

Instructions:

Cake Batter

1. Preheat the oven to 180 degrees C (350 degrees F). Line 4 7-inch tins or 3 7-inch tins for a taller cake with greaseproof paper.

2. In a large bowl, sieve the flour and sugars and mix until combined.

3. Dice the butter and add in to the bowl until it comes together like a wet dough.

4. Add in the eggs one at a time, mixing in between each one.

5. Finally, add in the milk and spread and mix.

6. Spread evenly between the three or four tins, using an electric scale for accuracy.

7. Bake for 20 mins or until a skewer comes out clean.

Lotus Biscoff Icing

1. Whisk the unsalted butter for around 5 minutes until light and fluffy.

2. Slowly sift in the icing sugar around 100g at a time and whisk in between until all the icing sugar has been whisked in.

3. Then add in the spread and whisk again. Add milk if needed until you have the correct piping consistency.

Assembly

1. Leave the layers to fully cool and then put them in the freezer to firm up for 20 minutes to make the assembly easier.

2. Once chilled, place the first layer on a cake board and spread or pipe some icing on top. Then place the next layer on top and repeat until your cake is fully stacked.

3. Spread a thin layer of icing around the whole cake using a spatula and smooth it to trap any crumbs. The cake should still be able to peak through. Leave to chill in the freezer for another 20 minutes.

4. Spread a thicker layer of icing on to the cake. I chose to do a semi-naked cake which meant you could still slightly see the cake peaking through the icing however you could add more icing.

5. With any spare icing decorate. It is up to you whether you want to crush some lotus biscuits to sprinkle on top like me, or you could decorate using something else.

6. Enjoy your cake!