Lotus Biscoff Battenberg Cake

Lotus Biscoff Battenberg Cake

A modern twist on a classic Battenberg cake, this Biscoff Battenberg! It has been baked to perfection in our new Silver Anodised Battenberg Tin which guarantees 4 identical pieces of sponge each time.

We’ve swapped out the marzipan for a delicious Biscoff buttercream and can confirm it is delicious!

 

Equipment

Battenberg Tin

Mixing bowl

Dry cook’s measure

Spatula

Whisk

Flour sifter

Palette knife

Long handled spoon

 

Ingredients

For the vanilla cake

  • 87g unsalted butter (softened)
  • 87g golden caster sugar
  • 2 medium eggs
  • 87g self-raising flour
  • ½ tsp vanilla extract 

 

For the biscoff cake

  • 87g unsalted butter (softened)
  • 87g light brown sugar
  • 2 medium eggs
  • 87g self-raising flour
  • ½ tsp cinnamon 
  • 50g biscoff spread

 

For the buttercream

  • 100g unsalted butter (softened)
  • 200g Icing sugar
  • 125g Biscoff spread (plus extra to sandwich the layers)
  • 1 tbsp milk
  • 10 lotus biscoff biscuits, crushed (for decoration)

 

Method

  1. Preheat the oven to 190C.
  2. Grease all the inside edges of your Tala Battenberg Tin with butter.
  3. For the vanilla cake: beat together the butter and sugar until combined, then add the eggs and vanilla and beat again until a consistent mixture is formed. 
  4. Add in the flour and mix until combined. 
  5. For the Biscoff cake: beat together the butter and sugar until combined, then add the eggs and beat again until a consistent mixture is formed. 
  6. Add in the flour and cinnamon and mix until combined, then add in your Biscoff spread and mix again. 
  7. Spoon the Biscoff mixture into the two end slots of the battenberg tin, and the vanilla mixture into the middle slots (this is because the biscoff mixture is thicker and takes slightly longer to cook) - fill each slot about 3/4 of the way and smooth with the back of a pallet knife. 
  8. Place the tin on a tray and bake in the centre of the oven for about 20-25 minutes, until the sponges have risen and a toothpick inserted comes out clean from all slots. 
  9. Leave to cool in the tin for at least 30 minutes. Then, once the tin is cool enough to touch, dismantle it and let the cakes rest on a wire rack until completely cool. 
  10. To assemble the cake, use one of each cake as the bottom layer, sandwiched with Biscoff spread, and then place the alternate cake on top of the base cakes, again sandwiched with Biscoff spread. Cover the whole cake in a light layer of Biscoff spread and place in the fridge for 20 minutes. 
  11. Meanwhile make the buttercream: Using an electric mixer, cream the butter for 3-4 minutes until pale and creamy. Then gradually add in your icing sugar until combined. Add the Biscoff spread and milk and mix until a smooth mixture is formed -  you may need to add more milk if the buttercream is too stiff.
  12. Spread the buttercream all over the cake, sprinkle with Biscoff biscuit crumbs, cut a slice, and enjoy!

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