Name: Biscoff cake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 10
Ingredients: 375g unsalted butter plus extra; 375g soft light brown sugar; 6 large eggs; 375g self-raising flour; 200g Biscoff biscuit spread (we used Lotus); 250g unsalted butter room temp; 500g icing sugar; 200g Biscoff spread; 100g unsalted butter room temp; 200g icing sugar; 75g chocolate and hazelnut spread; 2 tbsp full-fat milk; 200g Lotus rectangle biscuits

For the cake

375g unsalted butter
plus extra
375g soft light brown sugar
6 large eggs
375g self-raising flour
200g Biscoff biscuit spread
(we used Lotus)

For the buttercream

250g unsalted butter
room temp
500g icing sugar
200g Biscoff spread

For the filling

100g unsalted butter
room temp
200g icing sugar
75g chocolate and hazelnut spread
2 tbsp full-fat milk

To decorate

200g Lotus rectangle biscuits

Method

step 1
Heat the oven to 180C/160C fan/gas 4. Lightly butter and line 3 x 18cm cake tins. Cream together the butter and sugar in a stand mixer (or use an electric hand whisk) until light and fluffy.
step 2
Add the eggs one at a time, adding a spoonful of flour in between each addition to stop the mixture curdling. Mix in the remaining flour until combined, before adding the Biscoff spread. Divide the mixture between the prepared tins and bake for 30 mins until a skewer comes out the middle clean and the tops are springy and golden. Allow to cool for 10 mins in the tin before transferring to a wire rack to cool completely.
step 3
Meanwhile, make the buttercream. Cream the butter in a large bowl until light and fluffy, then add the icing sugar little by little. Once completely combined, stir through the Biscoff spread. Cover and keep somewhere cool (not the fridge).
step 4
For the filling, repeat the process for the buttercream. Once the butter and sugar are combined, add the chocolate spread. Stir in the milk to loosen slightly, then cover and keep somewhere cool (again, not the fridge).
step 5
Once the cakes have cooled, you’re ready to assemble. Place the first cake onto a cake board or serving platter, then spoon over half the chocolate filling. Spread out using a spatula, then top with the second cake. Repeat with the remaining chocolate filling and the final cake on top. Chill in the fridge for 15 mins.
step 6
Now it’s time to crumb-coat the cake. Using a spatula or palette knife, carefully spread a thin layer of the Biscoff buttercream all over the cake. Don’t worry if you get crumbs spreading while you decorate – these will be covered eventually. Set in the fridge to chill for at least 1 hr.
step 7
Add 2 tbsp hot water to the buttercream, stir to combine and then use your spatula/palette knife to cover the cake completely with the remaining buttercream. Dip your palette knife into a glass of hot water every so often to ensure a smooth finish on the sides. Go a little heavier with the buttercream on top to create a swoosh effect.
step 8
Crumble the biscuits and use to decorate the top and sides of the cake. Slice to serve.

Linzi Pucino