My son is 3 years old and loves sweet things, of course. His favourite biscuits are the biscoff and bourbon kind. Well, can you blame him? They are lovely! I thought, why not combine them and create a cake inspired on both, with both tastes? This 2 tier cake is delicious and there are no tricky steps, simple and straightforward to make. A real treat!
Time: 45 min to prep and bake, 2h to cool, 2h to set
Difficulty: 2 pans
Makes: 8 to 10 slices
320 ml Soy/oat milk
1 Tablespoon lemon juice
350 g all-purpose flour
1 tsp baking soda
1/2 tsp ground cinnamon
180 g demerara sugar
180 g vegetable spread
1 tsp vanilla extract
1tbsp cocoa powder
3 Biscoff biscuits and 3 bourbon biscuits, crushed into crumbs
For the buttercream frosting:
125g vegetable spread
125 g creamy or crunchy biscoff spread
250g icing sugar
4-5 biscuits of eact type
1 biscuit of each, crushed
1-Preheat your oven to 180°C; Grease, flour and line 2 cake tins with parchment paper.
2-Mix the plant milk and the lemon juice and whisk briefly; set aside.
3-In a large bowl, mix dry ingredients except cocoa powder.
4-Melt the vegetable spread until there are no lumps left, and add to the bowl of dry ingredients, along with the plant milk and the vanilla extract. Mix everything until well combined.
5-Add the crushed biscuits and fold the into the cake mix.
6-Tip half of the batter into one of the lined tins; add the cocoa powder to the remaining batter and mix; tip the rest of the cake mix into the second lined tin.
7-Bake for about 18 minutes, or until a toothpick through the middle comes out clean.
8-Leave the cakes in the tins until they cool completely.
For the icing:
1-Add vegetable spread, biscoff and icing sugar to a food processor and mix for a few seconds until well combined into icing;
2-Keep icing in the fridge for 2h before spreading onto the cooled cakes;
3-Place cakes on top of each other and decorate to your taste.