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Food for Every Soul

Hello HelpersWelcome back to another edition of Food for Every Soul by myself, Mayathefirst! In this series I interview people from the Help Force about their favorite and famous recipes. For this one, I decided to interview one of our HF Generals: Katie! 

Food for Every Soul » The Help Force

I started off by asking Katie some questions about the recipe she decided to share with us today!

Welcome Katie to our interview! Can you tell us what recipe you will talking about today?

Katie: This is a really tasty lotus biscoff cake, which is a caramelised biscuit in the uk. it’s a two layer cake with biscoff flavour buttercream and topped with the biscuits themselves.

Lotus Biscoff Cake - Rich And Delish

Can you tell us why this recipe is important to you? Is it a family recipe, and is there any history or story behind it?

Katie: This is one of my favourite recipes. first time i made it with my mum, we were bored and in need of a sweet treat and since we both love biscoff we tried this. it was the best cake i’ve ever had (approved by my best friend and my brother). you will not regret making this.

Here comes the best part, the recipe! (As explained by Katie!)

INGREDIENTS (For the sponge)
» 140 g soft margarine or butter
» 120 g soft light brown sugar
» 240 g Lotus Biscoff spread
» 120 g self-raising flour
» 120 g Lotus Biscoff biscuits (about 15)
» 4 medium eggs
» 1 tsp baking powder

For the buttercream
» 125 g butter
» 250 g Lotus Biscoff spread
» 185 g icing sugar
» A little milk

To decorate
» 6 Lotus Biscoff biscuits

For the Cake
1) Pre-heat your oven to 160°C/140°C fan.
2) Line 2x20cm sandwich tins with greaseproof paper or reusble baking liners.
3) Crush the Biscoff biscuits (120g) until fine – I use a pestle and mortar, but you could also use a food processer or place the biscuits in a bag and hit them with a rolling pin.
4) Place all of the cake ingredients into a large bowl (crushed Biscoff biscuits, 140g soft margarine, 120g soft light brown sugar, 240g Biscoff spread, 120g self-raising flour, 4 medium eggs and 1 tsp baking powder).
5) Mix together, using an electric mixer on a low speed or by hand, until combined.
6) Divide the mixture between the two tins and bake for 30-35 minutes until a skewer entered into the middle comes out clean.
7) Once baked, remove the cakes from the oven and leave them to cool in their tins for 10 minutes, before removing the tins and cooling completely on a wire rack.

For the Buttercream
1) Beat together the butter (125g) and Biscoff spread (250g)
2) Add the icing sugar (185g), a tablespoon at a time, and beat until combined and smooth.
3) Check the consistency of your buttercream, it should be soft and pipeable, but not runny. If it is a little stiff, add milk
4) Beat in each addition thoroughly before adding more.

To Decorate the cake
1) Place a Biscoff sponge on your serving dish. Spread over ⅓ of the buttercream. Add the top layer of sponge and spread over another ⅓ of the buttercream.
2) Finally pipe 12 blobs of buttercream around the edge of the cake and top every other blob with a Biscoff biscuit.
Biscoff Cake - Cookie Dough Diaries

Can you tell us why this recipe is important to you? Is it a family recipe, and is there any history or story behind it?

Katie: A tip for the cake is you should break up the biscuits on the top so they are spread more easily and there is not so much on one piece. another tip is you most likely won’t need that much buttercream, we usually have extras but it just depends how much you like on your cake.

Thank you Katie for this yummy recipe!

With that, we’ve reached the end of the post. I know you wanted to read more XD but I will be back next time with more fresh and delicious content. If anyone would like to share a recipe with us, DM me with your ideas!

Bon Appetit! <3

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