Lotus Biscuit Layer Cake
Speculoos biscuits were a traditional Dutch tea-time treat, which are now more commonly known as lotus biscuits and are also made into a decadent spread. The original biscuits are flavoured with quatre epice spice blend, which we’ve added more of to give this cake a heavenly flavour. Lotus biscuits and spread are widely available in Europe and in select stores in Australia and the US. True baking aficionados could make their own!
- Heat the oven to 170C and line three 20cm/8inch cake tins with baking paper.
- With an electric mixer, beat together the butter and sugar for a few minutes until pale and fluffy.
- Add in the flour, eggs, baking powder vanilla and spice and beat again briefly until combined. Add milk to loosen to dropping consistency.
- Divide the mixture between the three tins and bake for 25-30minutes until the cakes are golden and a skewer comes out clean.
- Once baked, leave the cakes to cool in their tins for 10 minutes or so, and then remove and leave to cool fully on a wire rack.
- For icing,beat the butter with an electric mixer for a couple of minutes to soften, then gradually add the icing sugar on a slow speed until it is combined then speed the mixer up and mix for 3-4 minutes until thoroughly combined and smooth.
- Add in the Biscoff/Lotus spread to the buttercream and continue mixing, and gradually add the hot water until you reach the desired texture. Beat for a further 3-5 minutes until smooth.
- When cakes are cool, assemble spreading icing between layers and on top.
- To decorate, melt a few tablespoons of biscuit spread to drizzle over and top with biscuit crumbs.