I LOVE Lotus Biscoff, whether it’s the spread, the biscuits themselves or the biscuit dipped into the spread! Recently, it was my sister’s birthday party, so I thought it would be nice to bake her a proper show-stopper cake! I’ve based this recipe off Jane’s Patisseries which you can check out here. I’m really happy with how it turned out: it’s essentially a Lotus lovers DREAM.
- 400g light brown sugar
- 400g unsalted butter
- 400g self-raising flour
- 8 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon caramel extract(optional)
- 2 teaspoons baking powder
- 250g unsalted butter
- 500g icing sugar
- 250g smooth Lotus Biscuit spread
- 150g smooth Lotus Biscoff spread(you’ll need a full tub in total)
- 4 crushed Lotus Biscuits
- More Lotus Biscuits to top(around 5)
- Preheat the oven to 180 degrees celsius and line three 20cm baking tins with greaseproof paper/baking parchment. I didn’t have three that were the same size so I baked two and then baked the last batch on its own.
- Cream the butter and sugar until light and fluffy. I used a KitchenAid to do this but you can alternatively use an electric or manual whisk. Try and do this for as long as possible – it usually takes me a good 5 minutes!
- Then, add the self-raising flour and eggs and stir. You might want to add these gradually to prevent a massive cloud of flour!! Then add the vanilla and caramel extract and the baking powder and continue stirring until the mixture is smooth.
- Pour this mixture evenly into your 3 baking tins. I weighed mine to make sure that they were completely even but you can just do this by eye.
- Pop them in the oven for around 20 minutes before checking them. I found that mine were starting to burn a bit on the top so I then covered the top of the cakes with foil and baked for a further 7 minutes.
- When a skewer comes out of the middle of the sponge clean, leave the sponges to cool on a metal rack.
- To make the icing, blend the butter until light and fluffy – the longer, the better! Then, slowly add the icing sugar and blend with the butter to make a simple butter cream icing. Next, add the Lotus Biscuit spread and stir until fully incorporated. Add around 3/4 of the icing into a piping bag and use your favourite tip(I used a large round tip) before setting aside.
- Using the remainder of your Lotus Biscuit spread, keep it in the jar, and add 4 crushed lotus biscuits to it and stir. Spread evenly on two sponges using the back of a spoon. Then pipe the icing onto two sponges and sandwich them together.
- Once you have sandwiched the cakes together, put the rest of the icing in another piping bag(I used a wide 6 star nozzle this time) and pipe on the top of the cake. Add halves of the Lotus Biscuit to the top or do whatever takes your fancy!
Rebecca Rose x
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