I’ve been baking once again and this time it is a Biscoff cake. I’ve always known these biscuits to come with coffees and remember loving them. I know recently there has been a lot of talk about these biscuits and a lot of people have been putting together recipes using them. So I thought I would try out one of my own and I am so glad I did because it tasted amazing – if i do say so myself. Of course this is dairy free and this really surprised me especially with the biscuits and the spread, so hats off to Lotus!
For the ingredients you’ll need:
For the cake:
- 300g dairy free butter
- 300g light brown sugar
- 300g self raising flour
- 5 medium eggs
- 1.5 tsp baking powder
For the buttercream:
- 167g dairy free butter
- 333g icing sugar
- 200g biscoff spread
For the decoration:
- Crushed and whole Lotus biscuits
And now how to do it:
Step 1: Heat the oven to 160 degrees (I have a fan oven so if you don’t you may need to put it slightly hotter). Line two sandwich cake tins with baking paper – I usually draw around the bottom of the tin, cut it out and place in on the bottom and then wipe a layer of butter around the edges instead of faffing with the paper up the sides.
Step 2: Beat together the butter and light brown sugar until creamed and light and fluffy. Add the eggs, which I break into a separate bowl and then lightly whisk first. Once added, combine them together, you want to continue to mix them for a few minutes to get as much air in as possible at this stage. Sift in the flour and then fold this in until just combined – do not over mix at this stage. Once it is mixed in, leave it alone.
Step 3: Divide the mixture into the two tins, leveling the top and place on the middle shelf of the oven for 25-30 minutes. You want them to bounce back and a skewer to come out clean when they are cooked. Don’t worry if they look dark (or like they are burning) the brown sugar will make it a darker sponge. Unless they really are burning then QUICK get them out!
Step 4: Once they are finished, leave them to cool in the tins for around 10 minutes and then transfer them to a wire rack to cool completely.
Step 5: Time for the decoration… Beat the butter for a few minutes until creamy. Add the icing sugar gradually and mix together fully. After it is combined carry on mixing for a few minutes and it will become creamier and lighter in colour.
Step 6: Add in the Biscoff spread (this should be readily available in your supermarkets and is usually in the jam aisle I think.) Mix this all together and whisk until creamy and your desired texture.
Step 7: Putting the cake together, you want to choose your top and bottom layer. The cake used on the bottom, I usually trim the top if needed to make it flat so it is easier to pile it all on top of. Spread some of the buttercream on the bottom layer (don’t go right to the edge because when you push it down it will spread and you risk it all falling out!) Place the other layer on top and push down slightly.
Step 8: It is personal preference how you want to decorate the top of the cake. I piped small circles around the edge and one in the middle of the cake. I then crushed some Biscoff biscuits up really finely and sprinkled them over the top of the cake and placed half of the biscuits in each circle.
And this was my final result… I was quite proud to be honest and it tasted pretty good too!
I hope you found my recipe interesting and easy to follow if you choose to use it – I highly recommend this cake! I’d love you to share with me some of your recent bakes in the comments, I love getting inspired for future bakes! Thank you for reading and don’t forget to like and follow me!