Biscoff Cake Recipe | olivemagazine

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