This Lotus Biscoff cake recipe combines moist brown sugar sponge cake layers, Biscoff spread, and a luxurious Biscoff mousseline cream.
If at any point you feel that the frosting gets soft or the cake looks a bit unstable, refrigerate the cake and frosting for 30 minutes.
Prepare the ingredients for the moist brown sugar sponge cake layers. Have all ingredients at room temperature.
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With an electric hand mixer, mix butter and sugar. It may take several minutes until it gets fluffy. After that, add the egg and continue whipping until they're combined.
Add milk and sifted dry ingredients bit by bit, alternating, to the whipped mixture. Divide the cake batter between 3, already greased pans equally using a digital scale. Bake the cake at 175 C/ 347 F (no fan) for about 20 minutes. Let them cool on a cooling rack.
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For the amazing Biscoff filling & frosting mix soft and fluffy butter, first with Biscoff spread, then with room temperature pastry cream. Do this last step in 3-4 batches. Mix until fluffy, then transfer the filling to a piping bag and refrigerate before use.
Start to build up the layers from the bottom to the top. Once the last cake layer is placed, chill the cake for a minimum of 30 minutes
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Caramel, cinnamon, brown sugar, and spicy flavor can be found in this Lotus Biscoff Cake recipe that you can make easily following my step-by-step baking guide.