Description
This Lotus Biscoff cake recipe features moist brown sugar sponge cake layers paired with a luxurious Biscoff buttercream mousseline cream. Infused with caramel, cinnamon, brown sugar, and warm spices, this American dessert is both flavorful and visually stunning. Follow the detailed step-by-step baking guide to create this comforting and elegant cake perfect for any special occasion or sweet treat.
Ingredients
Brown Sugar Sponge Cakes
- 167 g (¾ cups) Unsalted butter, room temperature
- 75 g (⅓ cups) Granulated sugar
- 75 g (⅓ cups) Brown sugar
- 2 Eggs, room temperature
- 167 g (1⅓ cups) All purpose flour
- ¼ teaspoon Salt
- 1 teaspoon Cinnamon
- 1½ teaspoons Baking powder
- 40 g (2½ tablespoons) Whole milk, room temperature
Biscoff Buttercream (Crème Mousseline)
- 750 g (3 cups) Whole milk
- 150 g (¾ cups) Granulated sugar
- 90 g (⅓ cups) Egg yolk (approx. yolks of 2 eggs)
- 37 g (⅓ cups) Corn starch
- 37 g (⅓ cups) All purpose flour
- 75 g (⅓ cups) Unsalted butter, room temperature (used in pastry cream)
- 185 g (¾ cups) Biscoff spread (store bought or homemade)
- 225 g (1 cup) Unsalted butter, room temperature (used in buttercream)
For Assembling and Decoration
- 200 g (1 cup) Biscoff spread (100g per layer)
- Biscoff cookie crumbs for decoration
Instructions
- Make the Biscoff Mousseline Cream (German Buttercream – Pastry Cream): In a large bowl, whisk together sugar and egg yolks for 1-2 minutes until slightly fluffy. Add corn starch and flour then mix until you get a smooth paste. Heat the milk until simmering on medium heat, then slowly pour it over the egg yolk mixture while whisking vigorously. Return the mixture to the saucepan and cook on medium heat, whisking continuously until it thickens and reaches just about 1 minute after the first boil, smoothing out any lumps with a whisk or strainer if needed. Remove from heat and fold in 75 g room temperature butter gradually until fully incorporated. Cover with plastic wrap touching the surface and cool to room temperature.
- Make the Biscoff Mousseline Cream (Buttercream): Whip 225 g room temperature butter on medium-high speed for 1-2 minutes until fluffy. Add Biscoff spread and mix until incorporated. Gradually add the cooled pastry cream in 4 stages, whipping after each addition until creamy, fluffy, and stable but not overwhipped. Refrigerate the buttercream for 30 minutes while preparing the sponge cakes.
- Prepare the Brown Sugar Sponge Cakes: Preheat oven to 175°C / 347°F (no fan). Using a stand mixer, cream butter and both sugars until pale and fluffy. Beat in eggs one at a time. Sift together flour, salt, baking powder, and cinnamon to make dry mix. Fold wet and dry ingredients alternately into butter mixture in the order: wet (milk), dry, wet, dry, being careful not to overmix. Divide batter evenly into 3 prepared cake pans using a digital scale. Bake for about 20 minutes or until a skewer inserted comes out clean. Cool completely on racks.
- Assemble the Cake: Place one cake layer on your serving plate. Spread 100 g Biscoff spread and 200 g Biscoff buttercream evenly over the layer. Repeat with the next two layers. Chill the assembled cake for at least 30 minutes. Apply a thin crumb coat of buttercream to the entire cake and refrigerate for another 30 minutes to set.
- Decorate the Cake: Cover the top and sides lightly with Biscoff cookie crumbs. Transfer remaining buttercream to a piping bag fitted with a star nozzle and pipe decorative swirls or rosettes on top of the cake. Store the finished cake in the refrigerator for up to 2-3 days.
Notes
- Use a digital scale for precision in measuring ingredients; baking requires accuracy.
- Ensure all dairy ingredients and eggs are at room temperature before mixing to achieve optimal texture.
- If pastry cream develops lumps while cooking, strain it to achieve a smooth texture.
- Do not overwhip the mousseline buttercream to avoid runniness.
- Chilling the cake between frosting layers helps stabilize the structure and makes decorating easier.
- Store the cake refrigerated and consume within 2-3 days for best freshness.
- Prep Time: 1 hour
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
