Lotus Cake Recipe
- 300 gm Butter Unsalted
- 300 gm Sugar Light Brown
- 300 gm Flour Self Raising
- 6 qty Eggs Large
- 1 tsp Baking Powder Heaped
- 1 tsp Vanilla Extract
- 160 gm Butter Unsalted
- 300 gm Icing Sugar
- 1 jar Biscoff Spread Smooth or Crunchy (your choice)
- 1 Packet Biscoff Biscuits To decorate
- Heat oven to 180C/160 Fan.
- Line two 8 inch loose bottom cake tins with baking paper.
- Using a hand mixer or stand mix the butter and light brown sugar together until creamy and fluffy.
- Add in the flour, eggs, baking powder and vanilla and beat until combined, be careful with flour flying everywhere.
- If mixture is a touch thick then add a drop of milk or water to loosen be sparing.
- Half the mixture using a spatula and place into the lined tins evenly. Smooth tops and spread across tins ensuring an even bake.
- Cook for 30-35 minutes until golden and a knife comes out clean when checked.
- This is your main signal.
- Give five more minutes if uncooked after 30 mins.
- Leave cakes to cool for at least 20 minutes within their tins and then leave until Entirely cool to ice.
- This may take up to an hour but must be done so they can hold the butter icing.
- Melt the butter in the microwave or ensure it's completely room temperature.
- Put into the mixing bowl and beat until loose.
- Slowly add the icing sugar (to avoid dust clouds) and allow the butter and sugar to become smooth and mixed entirely.
- Using 2/3 of the biscoff spread tub, mix into your buttercream mixture.
- Add in a drop of boiling water, around 50ml and mix until smooth and fluffy.
- Place into icing bag and use this icing to layer your cakes.
- You can either cut both cakes in half to create four layers or use the two, to create the two.
- Pipe and create decoration for the middle and top.
- Melt a table spoons worth of biscoff in the microwave to create a dripping icing to go on top.
- Use biscuits to decorate (crushed or whole).