Save to Pinterest The Decadent Baked Biscoff Cake with Creamy Lotus Frosting is a masterclass in texture and flavor. Crunchy Biscoff biscuit pieces swirl through a tender vanilla sponge, crowned with a silky Lotus spread frosting that brings nutty caramel warmth to every bite. Spiced cookie crunch and melt-in-your-mouth creaminess make this dessert truly irresistible for any occasion.
Save to Pinterest This European-style dessert is an intermediate-level bake that takes approximately 1 hour and 20 minutes from start to finish. It is a rich, satisfying treat that boasts 860 calories and 8 grams of protein per serving, making it a substantial addition to your dessert repertoire.
Ingredients
- For the Cake:
- 200 g Biscoff biscuits, crushed
- 250 g all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 200 g unsalted butter, softened
- 200 g granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 200 ml whole milk
- 100 g Lotus spread (Biscoff spread)
- For the Frosting:
- 250 g unsalted butter, softened
- 300 g powdered sugar
- 100 g Lotus spread (Biscoff spread)
- 2–3 tbsp heavy cream or milk
- Pinch of salt
- For Decoration (optional):
- Additional crushed Biscoff biscuits
- Extra Lotus spread for drizzling
Instructions
- Step 1
- Preheat the oven to 180°C (350°F). Grease and flour a 9-inch (23 cm) round cake pan or line it with parchment paper.
- Step 2
- In a large bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.
- Step 3
- In a separate mixing bowl, cream the softened butter and granulated sugar together with an electric mixer on medium speed until light and fluffy (about 3–5 minutes).
- Step 4
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Step 5
- Gradually add the dry ingredients to the wet mixture, alternating with the milk. Begin and end with the flour mixture, mixing just until incorporated. Do not overmix.
- Step 6
- Gently fold in the crushed Biscoff biscuits and Lotus spread until evenly distributed.
- Step 7
- Pour the batter into the prepared cake pan and smooth the top.
- Step 8
- Bake for 35–40 minutes or until a toothpick inserted in the center comes out clean.
- Step 9
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Step 10
- For the frosting, beat the softened butter until smooth. Gradually add the powdered sugar on low speed.
- Step 11
- Beat in the Lotus spread, heavy cream (or milk), and a pinch of salt. Mix on medium-high speed for 3 minutes until fluffy and creamy. Adjust with more cream or milk if too thick.
- Step 12
- Once the cake is completely cool, frost the top (and sides, if desired) with the Lotus frosting.
- Step 13
- Decorate with extra crushed Biscoff biscuits or a drizzle of Lotus spread if desired. Slice and serve.
Zusatztipps für die Zubereitung
To ensure the best results, use a sifter for the dry ingredients and an electric mixer to achieve a fluffy consistency for both the butter mixture and the frosting. Make sure your cake pan is properly greased or lined with parchment paper to prevent sticking. Using an offset spatula will help you achieve a smooth finish on the frosting.
Varianten und Anpassungen
For extra texture, fold chocolate chips or chopped nuts into the batter before baking. The Lotus spread frosting can also be piped using a pastry bag for a more elegant and decorative look. Biscoff spread is widely available in most grocery stores or online if you need to stock up.
Serviervorschläge
This cake pairs beautifully with a hot cup of coffee or tea. To maintain freshness, store any leftovers in an airtight container at room temperature for up to 3 days. It is best served at room temperature to ensure the frosting and sponge maintain their ideal melt-in-your-mouth texture.
Save to Pinterest With its rich caramel notes and satisfying cookie crunch, the Decadent Baked Biscoff Cake is a guaranteed crowd-pleaser. Follow these steps carefully to create a bakery-quality dessert that highlights the unique flavor of Lotus Biscoff in every delicious bite.
Recipe Questions & Answers
- → What gives this cake its distinct flavor?
The unique flavor comes from crushed Biscoff biscuits folded into the vanilla sponge and a rich frosting made with Lotus Biscoff spread. This creates a delightful blend of spiced cookie, nutty caramel, and a hint of vanilla.
- → How should I store leftover cake?
Store any remaining portions in an airtight container at room temperature for up to three days. For longer freshness, you can refrigerate it for up to five days.
- → Can I make this cake ahead of time?
Yes, the cake layers can be baked a day in advance and stored, wrapped tightly, at room temperature. The frosting can also be made a day ahead and refrigerated, then re-whipped briefly before use. Assemble just before serving for best results.
- → What can I use to decorate this dessert?
Beyond extra crushed Biscoff biscuits, consider a delicate drizzle of warmed Lotus spread or even a sprinkling of fine cocoa powder. Small chocolate curls or toasted nuts can also add a nice touch.
- → Is this suitable for beginner bakers?
This cake is classified as intermediate due to the multi-step process for both the cake and frosting. However, detailed instructions make it approachable for enthusiastic beginners looking for a rewarding baking challenge.
- → What beverages pair well with this rich treat?
Its rich, spiced caramel notes make it an excellent companion to a warm cup of coffee or a fragrant tea. A glass of cold milk or a dessert wine would also complement its flavors beautifully.