Preparation

• 1

  Preheat the oven to 180°C and prepare 3x   20cm round baking pans with parchment paper. 

• 2

  Add the soft butter and sugar into a mixing bowl. Mix for about 3 minutes until creamy and smooth  

• 3

  Add the buttermilk, vegetable oil, salt, eggs, sour cream and Biscoff® spread and mix with a whisk in a second mixing bowl. 

• 4

  Then into a medium mixing bowl, add the flour, baking soda, and baking powder. Mix with a whisk until combined. 

• 5

  Add half of the dry mixture and half of the wet mixture and the Biscoff® cookie crumbs into the butter mixture and mix it until almost combined. Add the other half of the dry and wet ingredients and mix until just combined. 

• 6

  Divide the batter into the 3 baking pans and bake in a 360°F (180°C) preheated oven for about 25-30 minutes, or until a toothpick inserted into the cake comes out clean. 

• 7

  Let the cakes cool down to room temperature, you can put the cake pans on a rack so that air can pass underneath them. Once cooled down, remove them from the pans. 

• 8

  Now cut the top of the cakes to make sure they are flat and have the same thickness.  

• 9

  Now prepare the buttercream: Add the butter at room temperature, powdered sugar, a pinch of salt, Biscoff® spread and heavy cream to a bowl.  

• 10

  Mix with a hand mixer for a few minutes until the buttercream is light in color and creamy in texture. 

• 11

  Add a small dollop of the Biscoff® buttercream on the surface that you will frost on. Lay the first cake layer over the frosting dot. 

• 12

  Top the first cake layer with 1/4 of the Biscoff® buttercream and spread an even layer using a spatula or pallet knife. 

• 13

  Now sprinkle Top the cake with 1/4 of the Biscoff® crumbs and spread it on top of the buttercream. Repeat with the second cake layer. 

• 14

  Top the cake with the third cake layer and frost the cake with buttercream.  

• 15

  Leave some buttercream to make decorations, put the leftover buttercream in a piping bag with a nozzle. 

• 16

  Put the cake in the fridge to let the buttercream set. 

• 17

  The beauty of this cake will immediately get your customer’s attention, but its delicious Biscoff® taste will make them come back for more. 

• 18

  Fill the top with Biscoff® crumbs and top the cake with dots of buttercream around its edges using a piping bag. 

• 19

  Optionally, also add Biscoff® cookie crumbs on the bottom sides of the cake.  

• 20

  Top off with a Biscoff® cookie for that final touch.