EGGLESS LOTUS BISCOFF CAKE
| ULTIMATE RECIPE
Ultimate Eggless Lotus Biscoff Cake – here is the version without eggs and I’m so excited to share this. The cake is so soft and moist, and the flavour of Biscoff made it so scrumptious. I’m in love with the homemade biscoff spread, so creamy. It’s like in between a caramel and peanut butter sauce. I made some changes in this version so that the cake is less sweet. I’m also excited to show you how easy this no grit buttercream is, so light and creamy, and stable too. I’m actually not a fan of the regular buttercream with lots of powdered sugar and so grainy. This buttercream is phenomenal. Hope you will give this cake a try. Enjoy!
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Ingredients:
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Eggless Biscoff Cake
I’m using 6-inch pan
100g [12 pcs] Biscoff Cookies
180g [1½ cup] cake flour
2 tsp baking powder
½ tsp baking soda
¼ tsp salt
240ml [1 cup] milk
15ml [1 tbsp] white vinegar
100g [½ cup]brown sugar
50g [¼ cup] white sugar
130g [½ cup + 1 tbsp] oil
1 tsp vanilla extract
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Biscoff Filling
120g [15 pcs] Biscoff Cookies
96g [â…“ cup + 1 tbsp] whipping cream
75g [â…“ cup] unsalted butter, softened
1 tsp lemon juice1 tsp lemon juice
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Buttercream
80g [½ cup] couverture white chocolate
40g [3 tbsp] whipping cream, hot
340g [1½ cup] unsalted butter, softened
1 tsp vanilla extract
Biscoff Cookies 2-3 pieces (break in small pieces)
syrup
[1 tbsp sugar + 2 tbsp hot water]
Edible gold flakes (deco)
Instructions:
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Eggless Biscoff Cake
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Preheat oven at 180°C/355°F
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Grind the biscoff cookies in a food processor until very fine. Transfer it into a bowl.
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Sift the flour, baking powder, baking soda and salt into the ground biscoff. Whisk them until well mixed. Set aside.
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In a glass, add milk and white vinegar. Stir well until combined. Let it rest for 5 minutes.
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In a large mixing bowl, add both the sugars, oil and vanilla extract. Mix vigorously until well combined.
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Add in the milk mixture in 3 batches, alternate with the dry ingredients. Mix to combine.
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Add in the dry ingredients in 3 batches, alternate with the milk mixture. Mix until combined, do not over mix.
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Switch to a spatula to scrape the bowl and ensure even mixing.
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Transfer the batter into a 6 inch pan, lined and greased with parchment paper.
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Bake in preheated oven at 180°C/355°F for 35-40 minutes or until an inserted skewer comes out clean.
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Let the cake cool completely before slicing.
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Trim off the brown bottom. Slice the cake into 3 sheets.
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Biscoff Filling
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In a food processor, add in the biscoff cookies. Pulse until fine.
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Add in the whipping cream, pulse until combined.
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Add in the softened butter and lemon juice. Pulse until well combined.
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Transfer the spread into a glass bowl.
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Cover with cling film. Refrigerate while working on the next step.
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Transfer it into a piping bag whenever you’re ready for the assembling.
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Buttercream
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In a bowl, add the chocolate and whipping cream.
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Place the bowl over a hot water, untouched.
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Let it sit for 5 minutes.
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In a large mixing bowl, mix the softened butter until creamy, fluffy and pale. Scrape the bowl occasionally to unsure even mixing.
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Back to the chocolate. Mix it until well combined and no lumps. Add the chocolate into the creamed butter. Mix until well combined.
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Add in the vanilla extract. Mix until well combined.
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The buttercream is now ready. It is soft, light and creamy. In any case if you think it’s too soft, refrigerate for 5 minutes or so, just to firm it up a little bit before using to assemble the cake.
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Assemble the Cake (as shown in the video)
