Lotus Biscoff Cake Recipe

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. DSC_2452

Ingredients:

Cake:

  • 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

Icing:

  • 250g unsalted butter
  • 500g icing sugar
  • 250g smooth Lotus Biscuit spread

To Decorate:

  • 150g smooth Lotus Biscoff spread(you’ll need a full tub in total)
  • 4 crushed Lotus Biscuits
  • More Lotus Biscuits to top(around 5)DSC_2459

Method:

  1. 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.
  2. 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!
  3. 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.
  4. 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.
  5. 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.
  6. When a skewer comes out of the middle of the sponge clean, leave the sponges to cool on a metal rack.
  7. 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.
  8. 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.
  9. 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!DSC_2484DSC_2452DSC_2459

Rebecca Rose x

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