No messing about here, let's get baking....
Serves 10-12
Ingredients
Cake
- 2 Eggs
- 225g Self-raising Flour
- 1 tsp Baking Powder
- 175g Caster Sugar
- 100g Unsalted Butter
- 2 tbsp Milk
- 2 ripe Mashed Bananas
Buttercream
- 100g Unsalted Butter
- 200g Icing Sugar
- Salted Caramel Flavour Drops
Decoration
- Lotus Biscuits
- Biscoff Spread
Method
- Pre-heat the oven to 180C / 170C Fan and line a large rectangular baking tray with baking paper.
- In a large mixing bowl add the butter and sugar and beat until light and fluffy. Slowly add the eggs, milk and bananas and combine thoroughly into the mixture.
- Fold the flour and baking powder into the mix until fully combined. Once all the ingredients have come together pour the mix into the baking tray and level with a spatula.
- Bake in a pre-heated oven for 20-25 min or until a toothpick comes out clean.
- Once baked, leave to cool on a cooling rack and start to prepare your buttercream. 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 salted caramel flavour drops until fully combined.
- When your cake layers have fully cooled, assemble them with layers of Biscoff spread and buttercream between each layer.
- Once all the layers are on top of each other we can begin to decorate. Place your buttercream into a piping bag fitted with a star piping tip. Pipe small rosettes on the top layer until the top is fully covered. Now you can break your Lotus biscuits into pieces and place in the buttercream.
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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