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Monday, 24 June 2019

Lotus Biscoff Cake

Lotus Biscoff Biscuit Cake 




I recently purchased two tiny 5inch tins, which I just love. They make the cutest cakes and just the right size for us to enjoy without over indulging. They also make great cakes to gift, small enough to be used as excuse to eat cake for any occasion, but still special. I brought these tins from eBay and they have turned out some beautiful cakes. 


Lotus Biscoff biscuits always remind me of the hairdressers and I love eating them while having a bit of me time, when I heard about the spread version I just had to try it. Although delicious for me I just found it way to sweet to have on toast or a rice cake but not wanting to waste it I develop the below recipe. This made two small 5inch cakes, so we kept one and one we took to my parents for them to enjoy. 

It’s a rich cake, perfect for desert or with coffee. 


Ingredients


135g Stork
135g Caster Sugar
150g Self Raising Flour
2 Large Eggs
70g Lotus Biscoff Spread

Topping 

2 tbsp Nutella
60g Unsalted Butter
60g Lotus Biscoff Spread 
300g Icing Sugar
1 tbsp Milk 
2 tbsp crumbed Lotus biscuits
1tbsp Chocolate Curls 

Method


1. Preheat oven to 160 fan, line two tins with baking paper and grease.

2. In a stand mixture, whisk together the stork and caster sugar for 5 minutes.

3. Whisk up eggs and add slowly to the mixture.

4. Add in the flour and lotus spread, mix gently until combined.

5. Pour into prepared cake tins and cook for 20-25 mins until a skewer comes out clean.

6. Allow to cool completely

7. To make buttercream combine in a stand mixture the icing sugar, milk, butter and spread.

8. Sandwich cakes together with buttercream and dollop of Nutella in the center.

9. Cover rest of cake and top with crumbed biscuits and chocolate curls.







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