I very rarely dabble in the world of 3 tiered cakes but a special party meant I needed to produce something that had the WOW factor.
I was ready to take on the challenge but knew I wanted to bake something that was slightly different in flavour. After searching across the interweb, I came across this Biscoff cake recipe from Janes Patisserie (her blog is pretty awesome when it comes to playing around with flavours!) and I just had to give it a go.
What is Biscoff I hear you say? Well if you’ve not yet had the chance to try it, you’ve certainly been missing out. The Biscoff Lotus biscuit is a thing of dreams – a crunchy biscuit which contains a hint of cinnamon and other spices. But, there’s also the Biscoff spread which is essentially a spread version of the Biscoff biscuit. Over half the jar is made using the biscuits but it has the consistency of peanut butter – pretty damn amazing right? I used this for the buttercream *drools*!
Now, it doesn’t get much better than combining this into cake form so I couldn’t wait to get started.
- 400g Unsalted Butter, softened
- 400g Light Brown Sugar
- 400g Eggs (roughly 7 Large Eggs)
- 400g Self-Raising Flour
- 2tsp Baking Powder
- 4tbsp Whole Milk
Biscoff Cookie Butter Buttercream Frosting
- 250g Unsalted Butter, softened
- 500g Icing Sugar
- 300g Lotus Biscoff Biscuit Spread
- 40-60ml whole milk – if needed
- Crushed Lotus Biscuits
- Whole Lotus Biscuits
I followed the exact step by step process found here.
By baking a simple cake but using light brown sugar instead, it was able to compliment the subtle spices from the buttercream. I sandwiched Biscoff buttercream between each layer and piped on a few splodges on top and finished off with the addition of Lotus Biscuits (incase there wasn’t an overload of Biscoff already!). I was super pleased with the end product and heard nothing but compliments about the cake. I can’t wait to use Biscoff in my bakes more often!