Name: Lotus Biscuit Layer Cake
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Cuisine: European
Ingredients: 400g unsalted butter; 400g light brown sugar; 7 large free range eggs; 400g self raising flour; 2 ts baking powder; 1 tsp Herbie’s Vanilla Extract; 1 tsp Herbie’s Quatre Epice-Sweet; 125ml milk; 250g unsalted butter, at room temp; 500g icing sugar; 300g lotus/biscoff spread; 2-5 tbsp hot water

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!

Prep Time: 10 mins

Cook Time: 1 hour

Total Time: 1 hour 10 mins

Yield: 8 Serves 1x

Category: Baking

Cuisine: European

Scale

Ingredients

400g unsalted butter
400g light brown sugar
7 large free range eggs
400g self raising flour
2 ts baking powder
1 tsp Herbie’s Vanilla Extract
1 tsp Herbie’s Quatre Epice-Sweet
125ml milk

Icing

250g unsalted butter, at room temp
500g icing sugar
300g lotus/biscoff spread
2–5 tbsp hot water

Cook Mode Prevent your screen from going dark

Instructions

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.

Find it online: https://www.herbies.com.au/recipes/dutch-layer-cake/

Print Recipe

Vanilla Extract

$19.95

150g

Quatre Epices Sweet

$6.25

40g