Ingredients
For the cake:
• 200 g all-purpose flour
• 200 g of sugar
• 200 g of butter
• 4 eggs
• 50 g of cocoa powder
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 pinch of salt
• 150 ml of strong coffee (chilled)
• 100 ml of milk
For the lotus cream filling and topping:
• 400 g of Lotus Biscoff cream (caramel biscuit cream)
• Powdered sugar (to decorate)
Instructions
For the cake:
- Preheat the oven to 180°C (350°F). Grease and flour a rectangular mold measuring approximately 30×20 cm.
- In a large bowl, beat the butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- In another bowl, sift together the flour, cocoa powder, baking powder, baking soda and salt.
- Alternate the flour mixture with the coffee and milk, starting and ending with the flour. Mix until everything is well incorporated.
- Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
For the filling and coverage:
- Once the cake is completely cool, cut it in half horizontally to obtain two layers.
- Spread a generous layer of Lotus Biscoff cream on one of the cake halves.
- Place the other half of the cake on top, forming a sandwich.
- Sprinkle powdered sugar on top to decorate.
Presentation:
- Cut the cake into individual portions and serve.