Biscoff Cake Recipe
Flavoured with your favourite biscuit spread and decorated with crunchy biscuits, this show-stopping cake is perfect for a birthday party or celebratory afternoon tea
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.olivemagazine.com.
Cooking tools:
- Stand mixer
- Hand mixer
- Cake pan
- Cooling rack
- Offset spatula
- Skewer
- Cake board
- Serving platter
- Oven
- Mixing bowl
- Spatula
- Spoon
- Glass
- Parchment paper
- Refrigerator
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
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