Lotus Biscoff Cake with Italian Meringue Buttercream Frosting

Lotus Biscoff Cake 🍰

For the Sponge

1.All purpose flour-1 cup

Cornflour-1 tbsp

Baking powder-1 tsp

Salt-a pinch

Lotus Biscoff cookies-4

Grind the cookies along with some flour and add to the flour mixture and sieve thrice and set aside.

2.Eggs-4 large

Sugar powder-1 cup

Vanilla Essence-1 tsp

Milk-1/4 cup

Homemade Cookie Butter Spread -4 tbsps

Canola Oil-3 tbsps

Beat the eggs ,vanilla and sugar powder together with a beater,till light and fluffy and almost tripled.

Add in the oil and cookie butter spread and beat on low speeds till blended.

Using a spatula or with the beater on low speed,fold in the flour mixture and milk in 2-3 batches starting and ending with flour.

Pour this into a greased and lined 7”round cake tin and tap it on the countertop,to release any air bubbles.Bake this in a preheated oven at 170 C for 40-45 minutes or until a skewer inserted at the center comes out clean.Let it cool in the pan for 10 minutes.Then demould it and place on wire rack to cool completely.Lotus Biscoff Sponge Cake is ready.

Note:check my earlier posts for the homemade cookie butter spread recipe for the same.

For Frosting the Cake

6.Homemade Cookie Butter Spread-1/2 cup

Biscoff Spread-3-5 tbsps

Melt the Biscoff Spread in the microwave,till melted.

Slice the Biscoff Sponge into 3 layers.

7.Sugar-3/4 cup

Water-1 cup

Bring this to boil and set aside to cool completely.

Place 2-3 tbsps of the buttercream frosting on to the cake board and spread.Place the first layer,and brush with sugar syrup.Spread 1/4 of the buttercream frosting and spread evenly.Spread 1/2 of the cookie butter spread evenly over this.

Place the second layer of cake and repeat as above.Now place the last layer of cake and brush with sugar syrup.Spread a thin layer of frosting all over the cake and smoothen the sides and top.

Transfer the remaining buttercream onto a piping bag,fitted with basket weave nozzle.Pipe the basket weave pattern on the sides of the cake.Make a shell design on the top edges.Keep the cake in the refrigerator for 10-15 minutes.

Remove the cake and pour the melted biscoff spread(lightly cooled),on the top and spread evenly on the top.Refrigerate overnight or for 4-6 hours.Remove the cake from the refrigerator,half an hour before you want to cut the cake.

Lotus Biscoff Cake with Italian Meringue Buttercream Frosting is ready to serve.