Lotus Biscoff Cake

LOTUS BISCOFF CAKE

• 55 g (1/3 cup) 7 Lotus biscuits 
• 260 g (2 cup) Plain Flour/All purpose flour
• 2 tsp (8 g) Baking powder 
• 1/4 tsp Baking soda 
• 1/2 tsp Salt
• 100 g (1/2 cup) Light brown sugar 
• 100 g (1/2 cup) granulated sugar
• 70 g (1/3cup) vegetable oil
• 90 g (1/3 cup) Biscoff Spread
• 3 eggs UK-medium size(total weight without shell = 165 g) 
• 1 tsp Vanilla extract 
• 80 g (1/3 cup) Greek yoghurt 
• 2 tbsp full-fat Milk 

BISCOFF MASCARPONE WHIPPED CREAM FROSTING

• 240 g (1 cup) Whipping cream/double cream/heavy cream, Chilled
• 120 g Mascarpone cheese, cold
• 90 g (1/3 cup) Biscoff Spread
• 1/2 tsp vanilla extract 

ASSEMBLY

• 1/4 cup simple sugar syrup (1/4 cup water + 2 tbsp sugar)
• 2-3 tbsp Biscoff spread
• 4-5 Lotus biscuits 

LOTUS BISCOFF CAKE

1. Grease a 9x9 inch square pan with butter, line it with baking paper leaving it to overhang on all sides. It’s important because it is easy to remove the cake safely from the pan. Preheat the Fan oven to 150C/302F (for conventional oven 170C/338F).
2. Blitz lotus biscuits (cookies) into a fine powder in a mini grinder or a ziplock bag with a rolling pin until they are a fine crumb. 
3. Sift plain flour, salt, baking soda and baking powder into a large bowl. Add in the lotus biscuit powder and whisk together, set aside.
4. Beat the eggs, vanilla extract and both sugars for 1-2 minutes. Add in Biscoff spread and oil, and beat for 30 seconds. Make sure to scrape the bowl as needed so everything gets well mixed in.
5. Add in dry ingredients and Greek yoghurt and milk mixture. Alternate these 2 ingredients, starting with dry ingredients and ending with dry ingredients. Beat on low after each addition until it is combined (avoid over-mixing).
6. Pour the batter into the prepared baking pan and smooth the top with a spatula. Tap the pan on the counter to remove the air bubbles.
7. Bake in the preheated oven for 35 minutes or until a toothpick inserted into the centre of the cake comes out clean.
8. Remove from the oven and Let it rest for 10-15 minutes before removing it from the pan. Then remove from the pan using overhang baking paper and place on the wire rack to cool completely before frosting (for about 1-2 hours). You can also make this cake a day ahead of time, cover it with plastic wrap and pop it in the fridge.

BISCOFF MASCARPONE WHIPPED CREAM FROSTING

1. Chill the mixing bowl. Pour chilled whipping cream into the chilled bowl, and whip on medium until soft peaks form (about 2-3 minutes).
2. Take out the cold Mascarpone cheese straight from the fridge. Give it a good mix in a bowl with vanilla extract before adding to the whipped cream.
3. Now add the mascarpone cheese and Biscoff spread to the whipped cream and whip until stiff peaks form (A stiff peak means if you turn your bowl upside down, it won't fall out). It will happen quickly, so keep an eye on it. Once done, It is ready to use. Use it right away. 

ASSEMBLY

1. Make sugar syrup by heating 1/4 cup water with 2 tbsp of sugar for one minute or until sugar dissolves. Set aside to cool slightly.
2. Once the cake has cooled completely, use the baking paper overhangs to place it over a serving board.
3. Slightly poke holes on the top of the cake using a fork. Soak the top with sugar syrup, using a pastry brush.
4. Frost the top of the cake with a thick layer of Biscoff mascarpone whipped cream frosting, using an offset spatula. Pop in the fridge for 15-30 minutes.
5. Drop dollops of Biscoff spread a few inches apart on the top of the frosting and make swirls, using the back of a spoon. Decorate the top with Lotus biscuits crumb and a few biscuits. 
6. Make 9 or 16 slices, using a sharp knife. Enjoy straight away or pop it in the fridge before serving.