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
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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2: Rice Recipes
3: Meat, Chicken, Fish & Eggs Recipes
6: Naan, Roti, Parath, Poori & Dough Recipes
7: Desserts, Sweet Dish & Drinks Recipes
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