No messing about here, let's get baking...
Ingredients
Cake
- 267g Margarine
- 267g Light Brown Sugar
- 5 Large Eggs
- 267g Self-Raising Flour
- 1tsp Baking Powder
- 3tbsp Semi-Skimmed Milk
Buttercream
- 200g Unsalted Butter
- 400g Icing Sugar
- 5 Heaped Tbsp Biscoff Cookie Butter
- Biscoff Biscuits
Method
- Pre-heat the oven to 180C Fan and grease two 20cm cake tins.
- In a bowl mix together the margarine and sugar until creamy. Gradually add the eggs, two at a time, followed by the milk and continue mixing at a low speed.
- When combined add the flour and baking powder and fold into the mixture until everything has been mixed together.
- Separate the mix evenly into the two tins and place in the oven to bake for 30 minutes / springy to touch.
- Leave the cake to cool slightly in the tin, once the tin is cool enough to handle remove the cakes from the tin and leave to cool further on a cooling rack.
- To make the buttercream you will need room temperature butter. Place the butter in a bowl and mix using a stand mixer or electric whisk for around 5 minutes. The butter should start to look whiter instead of yellow. Then gradually add the icing sugar and biscoff cookie butter.
- When your cake layers have fully cooled, assemble them with layers of Biscoff spread and buttercream between each layer. Also add crushed Biscoff biscuits in the middle layer.
- Cover both layers of cake with a generous layer of biscoff buttercream, making sure to cover all the exposed surfaces of the cake.
- Once the desired thickness of buttercream has been applied to the cake place the cake in the fridge for around 5 minutes to set.
- Remove from the fridge and decorate with biscoff biscuits. Serve and enjoy.
Happy Baking x
PS. Don't forget to tag @beckys.bakes_ on Instagram and use the #beckysbakes to showcase your baked goods so I can see your creations <3
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