Biscoff Cake ◊ Recipe

For my dad’s birthday I wanted to make him a cake. I had resently discovered the spread Biscoff from one of Zoella’s vlogs where she makes a biscoff cake. I found the blog where it originated and decided to make one for myself. But not for myself, for my dad.

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I actually halved the recipe because the cake had 3 layers and there are only four of us in my family so it seemed sensible to make it smaller. Therefore, my cake was two layers instead of three.

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The Cake:

Ingredients:

• 200g Softened unsalted butter
• 200g Light brown sugar
• 4 Eggs
• 200g Self-raising flour
• 1 tsp Baking Powder
• 2 tbsp Whole milk

Method:

1. Preheat your oven to 180C or 160c fan and line two round sandwich tins with baking paper.
2. Mix together your butter and sugar until light and fluffy.
3. Add eggs, flour, baking powder and mix but only until combined.
4. Add in the milk to make the mixture thinner and mix again.
5. Put into your tins and bake for 25 ish minutes. Until golden brown, springy and skewer comes out clean.
6. Leave to cool for 10 minutes and then flip upside down onto a cooling wrack and leave until compleately cool before decorating.

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The Icing:

Ingredients:

• 125g  Softened unsalted butter
• 250g Icing sugar
• 150g biscoff spread (smooth)
• 20-30ml Whole milk

Method:

1. Beat the butter on its own in an electric mixer to soften it.
2. Gradually mix in the icing sugar and mix until smooth.
3. Add in the biscoff spread and combine.
4. Add milk to get your desired consistancy.

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Decorating:

1. Spread a layer of the crunchy spread on one of your cakes.
2. On top of this spread a layer of your buttercream icing.
3. Place the second cake on top.
4. I did swirls ontop of the cake with a piping bag, your can cover the whole top of your cake if you wish. I then stuck half lotus biscuits into the icing.

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Credit to Jane’s Patisserie blog for the original recipe.