Bischoff Cake

If you have ever tried a Bischoff biscuit... you will understand. If you have ever tasted the Bischoff spread... you will really understand. This is genuinely the best cake that I have ever tasted! If you are a baking lover or you want a challange then here's how you do it.

THIS RECIPE IS FOR A 3 TIER CAKE, WHICH CAN SERVE FROM 12-15 PEOPLE!

Ingredients

Cake

400g Unsalted Butter, softened
400g Light Brown Sugar
400g Eggs (roughly 7 Large Eggs)
400g Self-Raising Flour
2tsp Baking Powder
1tsp Vanilla Extract

Biscoff Cookie Butter Buttercream Frosting

250g Unsalted Butter, softened
500g Icing Sugar
300g Speculoos/Biscoff Cookie Butter
2-5tbsps Boiling Water

Decoration

Crushed Lotus Biscuits
Whole Lotus Biscuits
Melted Biscoff Spread
Sprinkles

Method

For the cake – Heat the oven to 180C/160C Fan and line three 20cm/8inch sandwich cake tins with baking parchment – leave to the side.
In a stand mixer, beat together the butter and light brown sugar for a few minutes until light and fluffy. Add in the flour, eggs, baking powder and beat again briefly till combined – try not to overbeat! If its really thick, mix in the whole milk to loosen. Divide the mixture between the three tins and smooth it over – bake for 25-30minutes until the cakes are golden and when the cake springs back (skewer should also come 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. If the cake has domed slightly, leave the cake to cool upside down to flatten it slightly so its easier to decorate later!
For the Decoration – Beat the butter with an electric mixer for a couple of minutes to loosen it – 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 Cookie Butter to the buttercream and continue mixing, and gradually add the boiling water until you reach the desired texture – I usually add it all! Keep on beating for 5 minutes until whipped and silky smooth!
Using your favourite piping tip, I used a large round tip, pipe the buttercream onto the bottom layer of the cake. Add the second layer, and pipe buttercream on again!
Add on the third layer of the cake and pipe on the rest of the buttercream. Drizzle over some melted biscoff spread, and add on some Lotus Biscuits, Crushed biscuits and some sprinkles. Alternatively you can just slather the buttercream on instead! Enjoy!

Head over to Jane's Patisserie to find some more amazing recipes! (link below)

Jane's Patisserie