Lotus Biscoff Cake (VIDEO)
"This Lotus Biscoff cake recipe combines moist brown sugar sponge cake layers and a luxurious Biscoff buttercream (mousseline cream)...."
INGREDIENTS
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167 g Unsalted butter (room temperature)
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75 g Granulated sugar
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75 g Brown sugar
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2 Eggs (room temperature)
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167 g All purpose
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¼ taspoon Salt
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1 teaspoon Cinnamon
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1½ teaspoon Baking powder
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40 g Whole milk (room temperature)
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750 g Whole milk
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150 g Granulated sugar
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90 g Egg yolk (approx. yolk of 2 eggs)
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37 g Corn starch
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37 g All purpose flour
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75 g Unsalted butter (room temperature, 82% fat content - will be used while making the pastry cream)
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185 g Biscoff spread (store bough or homemade)
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225 g Unsalted butter (room temperature, 82% fat content - will be used while making the butter cream )
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200 g Biscoff spread (100g per layer)
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Biscoff cookie crumbs
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