Biscoff + Caramel Cake

YOU WILL NEED:

FOR THE SPONGE

† 450g butter

† 450g caster sugar

† 9 eggs

† 450g self-raising

flour

† 2 1⁄4 tsp baking

powder

† 50g Biscoff spread

FOR THE MIDDLE

METHOD:

† 300g sticky

caramel

† 600g butter

† 1.2kg icing sugar

† 100g Biscoff

spread

FOR THE DECORATION † 300g Biscoff

spread

† 100g Biscoff

biscuits

1. Preheat your oven to 180°C. Grease and line four 20cm round cake tins. To make the sponge, beat the butter and sugar together until light and fluffy. Chuck in the eggs, flour and baking powder, and mix until combined.

2. Then add the Biscoff spread and keep on mixing briefly until incorporated – too much mixing can result in a less-than-fluffy sponge. Divide the batter between the four cake tins and bake for 25 to 30 minutes.

To make the buttercream, beat the butter and Biscoff spread together until smooth, then add the icing sugar until you’ve got what is essentially cake cement that tastes absolutely delicious – go on, have a little try! You can add a splash of milk if required to smooth out the buttercream, but you want to build a big, bulging beauty, so solid foundations are going to be crucial.

4. Slice the cooled cakes in half horizontally, ensuring they’re as even and level as possible. I just use a bread knife but you can also get special wire cutters and levellers for cakes.

5. Making sure you’ve got cling film to hand, start the stacking. Spread buttercream then caramel over the first sponge layer, top with the second sponge then continue until you’re reaching the stars. Wrap cling film around your monolith immediately and house in the fridge until firm enough to finish. Cover your remaining buttercream while it chills.

6. When stable and sturd, after about one hour, remove the cake from the fridge and use the remaining buttercream to ice the sides. Smooth and chill again while you prepare to decorate.

7. Melt 100g of Biscoff spread in a saucepan until drippable, then pipe or tease the molten Biscoff down the sides of your cake. It should set as it drips down the chilled buttercream.

8. Arrange dollops, blobs and globules of the remaining 200g of Biscoff spread onto the cake and adorn to your fancy with Biscoff biscuits.