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Lotus Biscoff® Layer Cake [Vegan]
The Lotus Biscoff®Layer Cake is a real crowd-pleasing showstopper that I can guarantee will be a treat on any occasion. Layers of fluffy vanilla Biscoff sponge cake, sandwiched together with a whipped Biscofffrosting and finished with a generous buttercream layer and melted Biscoff drizzle! The rich caramel biscuit notes create... Read More
Ingredients You Need for Lotus Biscoff® Layer Cake [Vegan]
How to Prepare Lotus Biscoff® Layer Cake [Vegan]
- Preheat the oven to 355 ̊F (180 ̊C) and line your 6 1/2-inch (17-cm) loose-bottom cake pans with parchment paper.
- To make the vegan buttermilk alternative, add the apple cider vinegar to the soy milk, stir and let thicken for 5 minutes.
- In a large mixing bowl, combine the sugar and olive oil and cream together until pale and fluffy.
- Stir in the buttermilk and vanilla. Sift in the flour, baking powder and baking soda. Gently fold these into the wet mixture along with a pinch of salt and mix until smooth.
- Place the biscuits into a ziplock bag and crush using a rolling pin. Pour these into the cake batter and stir through to evenly distribute.
- Transfer the mixture to your cake pans and bake for 30 to 35 minutes. Check to see if your cakes are ready by inserting a toothpick. If it comes out clean, the cakes are cooked through.
- Once ready, remove the cakes from the oven and transfer onto a wire rack to cool.
- Whip up the frosting by beating the butter until pale and fluffy, which should take 5 minutes. I like to use an electric hand whisk or stand mixer.
- Gradually add the powdered sugar and continue to mix until all the sugar has been incorporated. You can then fold in your creamy Biscoff spread to finish.
- To assemble, spread a layer of the frosting onto one of the sponge cakes and make a small well in the center using the back of a spoon. This helps to avoid the filling spilling over the sides of the cake. Fill this with your cookie spread and place the second sponge on top.
- Coat the entire cake in the delicious frosting and use a cake scraper and palette knife to achieve a smooth finish. Refrigerate the frosted cake for 5 to 10 minutes (doing so will help avoid your Biscoff drizzle from melting the frosting).
- Gently melt the Biscoff spread and drizzle this around the edges of the cake, creating a drip effect. To melt the spread quickly, you can use a microwave, checking at 15-second intervals.
- Add the remaining frosting to a piping bag, fitted with a star-tip nozzle, and pipe swirls all around the edge of your cake. Garnish with Lotus Biscoff biscuits and serve.
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