Ok, I may be a bit slow but we’ve only discovered Speculoos/Biscoff/Lotus Biscuits recently. It was slightly confusing as they have different names in differet countries but it is the same biscuit, don’t worry! I think here in France it’s Speculoos or Lotus and they’re available in every big supermarket, plus a cheap version in Lidl ( which actually taste pretty good too! ).
I’ve been following Jane’s Patisserie for quite some time. If you haven’t heard of her, go and check out her Blog now, it will have your mouth watering in seconds. I can’t go on there too often or else I’d have made far too many of her tasty looking Cakes and I’d be on a mad diet by now!
I’ve made the Biscoff Cheesecake before but I’m a total novice when it comes to Cakes. I’d never even used a piping bag to make icing. At 29 years old, that’s a bit embarassing! Her original recipe is for a 3 tiered cake but as there’s just Dave and I, I thought that was a bit excessive as the recipe says it feeds 12-15 people! So I’ve altered the recipe to make a single layer cake with a layer of Biscoff buttercream on top. Let me know what you think in the comments below. Enjoy!
– 300g Unsalted Butter, softened
– 300g Light Brown Sugar
– 300g Eggs (roughly 5 Large Eggs)
– 300g Self-Raising Flour*
– 1.5tsp Baking Powder
– 3tbsp Whole Milk
Biscoff Spread Buttercream Frosting
– 160g Unsalted Butter, softened
– 300g Icing Sugar
– 200g Speculoos/Biscoff Spread ( available in all big Supermarkets, often with the Jams/Nutella spread
– 30-50ml whole milk – if needed
– Crushed Biscoff Biscuits
– Whole Biscoff Biscuits
* It can be hard to find Self Raising Flour in France sometimes so if you have diffculty, just use this trick. It’s what I did and it worked fine. Just add 2 teaspoons of baking powder for each 150gplain flour. Sift the flour and baking powder together into a bowl before using, to make sure the baking powder is thoroughly distributed (or you can put both ingredients into a bowl and whisk them together)
1) For the cake – Heat the oven to 180C/160C Fan and line 1 20cm/8inch sandwich cake tin with baking parchment – leave to the side.
2) In a stand mixer , beat together the butter and light brown sugar for a few minutes until light and fluffy. Add in the flour, eggs, baking powder and beat again briefly till combined – try not to overbeat! If its really thick, mix in the whole milk to loosen. Put the mixture into the tin and smooth it over – bake for 25-30minutes until the cake is golden and when the cake springs back (skewer should also come out clean)!
3) Once baked, leave the cake to cool in its tins for 10 minutes or so, and then remove and leave to cool fully on a wire rack. If the cake has domed slightly, leave the cake to cool upside down to flatten it slightly so its easier to decorate later!
4) For the Decoration – Beat the butter with an electric mixer for a couple of minutes to loosen it – Gradually add the icing sugar on a slow speed until it is combined then speed the mixer up and mix for 3-4 minutes until thoroughly combined and smooth.
5) Add in the Biscoff Spread to the buttercream and continue mixing, and gradually add the milk until you reach the desired texture – I usually add it all! Keep on beating for 5 minutes until whipped and silky smooth!
6) Using your favourite piping tip, I use a 1M/Large star tip, pipe the buttercream onto the cake and add on some Whole Lotus Biscuits and some crushed biscuits.All done!