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Biscoff Cake

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Ingerdients:

For the cake:

1: plain flour 350 g

2: light brown sugar 330 g

3: biscoff biscuits 6 ground to a powder

4: baking powder 1 tbsp

5: baking soda 1 tsp

6: salted butter softened 200g

7: eggs 3

8: milk 200 ml & 2 tbsp whole milk

9: vanilla essences 1 tbsp

Biscoff Buttercream:

1: biscoff spread smooth 300g

2: salted butter room temperature 230g

3: icing sugar 300g

4: hot water 3 tbsp (use as needed)

5: vanilla essences 1 tsp

To Decorate:

1: biscoff biscuits

2: biscoff spread 3 tbsp

Recipe:

For The Cake:

1: preheat the oven to 180C, 350F, gas mark 4.

2: grease two 8inch cake tins and dust some flour.

3: Add the flour, sugar, cookie crumbs, baking powder, baking soda to a large mixing bowl.

4: mix to combine.

5: add all remaining wet ingredients butter, eggs, milk, vanilla extract and beat together on low speed initially, increasing speed as ingredients combine.

6: stop the mixer and scrape the bottom and sides of the bowl with a spatula then mix again until batter is completely smooth.

7: divide the batter between the prepared tins.

8: bake for 30-35 minutes until a skewer inserted in the centre comes out clean, leave to cool in the tin for 10 minutes then carefully turn out onto a wire rack, cool completely before frosting.

Make The Buttercream:

1: put the biscoff spread, butter (both need to be at room temperature), vanilla extract in a bowl & beat together until smooth.

2: gradually add the icing sugar, beating of low speed initially so that it doesn't shower you with a cloud of sugar, continue to beat until it is completely smooth and forming peaks, adding a little of the hot water, if needed.

Assemble The Cake:

1: add a generous amount of frosting on your bottom cake layer and smooth.

2: top with the second layer and repeat.

3: smooth the frosting over the top and sides of the cake. 4: you can leave the cake showing through to achieve the 'naked' cake look.

5: add another layer of frosting and smooth over the cake.

Decorate The Cake:

1: heat the biscoff spread in the microwave for 20 to 30 seconds and stir until smooth and runny.

2: drizzle this around the perimeter of the cake, letting it drip prettily down the sides.

3: drizzle the biscoff over the top of the cake as well.

4: pipe remaining buttercream over the top of the cake and decorate with the cookies.

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