Biscoff Cake

Ingredients

For the sponge:

7 eggs

400g golden caster sugar

400g baking margarine/butter

400g self-raising flour

Pinch of salt

Good quality vanilla extract

 

For the buttercream:

500g baking margarine/butter

1kg icing sugar

Good quality vanilla extract

1 jar of spiced biscuit spread (I used Lidl's own brand)

1 pack of Lotus Biscoff biscuits

 

1. Preheat the oven to 175C Fan or 185 C. Grease and line 3 x 8-inch cake tins.

2. Beat together the margarine and the sugar until light and fluffy.

3. Add 2 eggs from the mix, the vanilla and a handful of the flour, mix on low until combined then on high, adding the remaining eggs slowly. Continue to beat on high for 2 more minutes.

4. Add the remaining flour and a pinch of salt, mix on low until just combined, finish mixing by hand.

5. Spread the mix evenly between the three cake tins, then bake for 15 to 18 mins.

 

For the Buttercream:

1. Beat the margarine and the icing sugar until combined and light and fluffy.

2. Add the vanilla and a few tablespoons of the biscuits spread, tasting as you go until you get the required flavour, remember you can always add more if needed.

 

To Decorate:

1. Heat the remaining biscuit spread in a saucepan until melted, layer the cakes with the buttercream and crumbled biscuits. Then top with buttercream swirls and whole biscuits, before dripping over the melted biscuit spread.