A three layer Biscoff cake with brown sugar sponges, Biscoff buttercream and Biscoff drip! Who can resist?
Cake serves 20
400 g unsalted butter
400g light brown sugar
400g self raising flour
8 medium eggs
2 tsp baking powder
375g unsalted butter (room temp)
750g icing sugar
400g Biscoff spread
200g Biscoff spread
- Preheat oven to 180C/160C fan, line three 20cm cake tins with greaseproof paper.
- Add butter and sugar to bowl and beat until light and fluffy. Add the flour, eggs and baking powder and beat until the mixture is smooth.
- Split the mixture between the three tins and bake for around 30 minutes (or until a skewer comes out clean).
- Allow cakes to cool in the tin for 10 minutes after baking and then cool completely on a wire rack.
- Beat the butter in a mixer and then add the icing sugar until its light and fluffy.
- Add the Biscoff spread and beat until combined, add 1 – 3 tbsp of boiling water if the mixture is too stiff.
- To decorate, spread a spoon of buttercream on the cake board and add the first cake, spread over some buttercream then add the second layer, spread over some more buttercream and add the third layer.
- Spread some buttercream on the top and around the sides, refrigerate the cake for ten minutes this creates the crumb coat for the cake. Add the rest of the buttercream and use a spatula to give a smooth finish.
- Melt the Biscoff spread until its runny enough to drip down the sides of the cake (short bursts in the microwave is ideal). Drip the Biscoff down the sides of the cake and spread over the top. Pipe some swirls of buttercream on top and decorate with biscuits and anything else you like.