LOTUS BISCOFF CAKE PREPARATION

PREPARATION OF LOTUS BISCOFF CAKE This lotus-shaped biscoff cake has layers of soft biscoff cake, biscoff buttercream, biscoff cookie crumbs, and biscoff cookies on top.

Why this cake is famous Incredibly simple to make A three-day moist cake that is extra moist!  Made with basic components.  Consists of layers of luscious biscoff cake, biscoff buttercream, biscoff crumbs, and biscoff spread on top.  Excellent for making ahead of time and freezing beautifully.

To prepare this cake you need  



Butter

flour Biscoff cookies  Baking soda  Eggs  Buttermilk  Granulated sugar  Sour cream  Kosher salt How to make  

3 8-inch baking pans should be prepared with parchment paper and the oven should be preheated to 180c (350f).  Add the sugar and soft butter to a large mixing bowl. For about three minutes, blend with an electric hand mixer until creamy and smooth.  The flour, baking soda, and baking powder should then be added to a medium mixing bowl. Whisk the mixture until well-combined.  When almost incorporated, add the biscoff biscuit crumbs, half of the dry mixture, half of the wet mixture, and the remaining dry mixture to the butter mixer. Just combine the wet mixture and the remaining half of the dry ingredients.

The biscoff buttercream should be piped in a thin layer over the surface you will be frosting. Over the icing dot, place the first cake layer. 

Use a spatula to apply a thin layer of biscoff buttercream on top of the initial cake layer.

Spread 1/3 of the biscoff crumbs on top of the buttercream before decorating the cake.

Repeat with the second cake layer.

Top it with biscoff crumbs and cookies.

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