Biscoff Cake

• unsalted butter↗175g g

  at room temperature

• soft light-brown sugar↗175g g
• Biscoff spread150g g

  (we used Lotus)

• natural yogurt↗50g g
• eggs↗4
• vanilla extract↗1 tsp tsp
• ground cinnamon↗1 tsp tsp
• self-raising flour↗175g g
• caramel or dulce de leche↗4 tbsp tbsp
• Lotus biscuits6

  coarsely crushed

• unsalted butter↗200g g
• icing sugar↗400g g
• Biscoff spread100g g

  (smooth or crunchy)

Step-by-step instructions

1. 1

   Preheat the oven to 180 °C/160 °C with convection/gas 4 and line the bottoms of two 20 cm round cake tins with parchment paper. Beat the butter and sugar with an electric mixer until light and fluffy, about 2 minutes. Add the Biscoff spread and beat again until smooth.

2. 2

   Combine the yogurt, eggs and vanilla in a bowl, then add this mixture together with the cinnamon, flour and a pinch of salt. Beat for 1‑2 minutes until homogeneous. Divide the batter between the tins, smooth the tops with a spatula and bake on the middle rack for 30 minutes, until the cake has risen and turned golden, or until a skewer inserted in the centre comes out clean – if the batter is still wet, bake for another 5 minutes and check again. Let the cakes rest in the tins for 15 minutes, then turn them onto a wire rack to cool completely.

3. 3

   For the glaze, beat the butter, half of the icing sugar and all of the Biscoff spread with an electric mixer until smooth. Add the remaining sugar and beat again. Warm the caramel in the microwave for 30 seconds to soften. Stack the two layers together using half of the glaze and a little caramel, then spread the remaining glaze over the top and sides. Drizzle the rest of the caramel and sprinkle with the crushed biscuits. The cake can be kept in the tin for up to four days.