Instructions

1. Biscoff cake
   Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease and line a quarter sheet pan (9 by 13 inches) with baking or parchment paper.
2. Place butter and sugars in a large mixing bowl. Beat together with an electric mixer on medium speed until pale and creamy. Add Biscoff cookie spread and vanilla and beat briefly until smooth and combined.
3. Next, add eggs, one at a time. Beat on a low speed to combine. Don’t worry if the mixture looks curdled – this is normal.
4. Add flour, baking powder and salt, followed by the milk. Beat on a low speed to combine. Try not to overmix. The cake batter should be thick and smooth.
5. Pour batter into prepared pan and use a spatula to smooth into one even layer. Bake for approximately 30-33 minutes or until cake is golden brown and a skewer inserted in the middle comes out clean. Leave in pan to cool completely.
6. Biscoff frosting
   Place butter in a large mixing bowl. Beat with an electric mixer on medium speed for 1-2 minutes until smooth.
7. Add Biscoff and beat on medium speed until creamy. Add icing sugar and yogurt and mix on low speed until combined. Turn the mixer up to medium and mix until frosting is fluffy and creamy.
8. Assemble cake
   Gently remove cooled cake from pan and remove baking paper. Cut out three 6-inch layers using a six inch cake ring. Note the diagram below – you’ll get two whole layers and two semicircles.
9. Place the six inch cake ring on a cake board or plate. Line the inside of the cake ring with a sheet of acetate. Place the two semicircles of cake at the bottom. Press down the cake firmly. If there are any gaps, use extra cake scraps to fill in the holes and press down firmly to make one even layer.
10. Spoon 2-3 tablespoons of the milk soak (milk and vanilla combined) over the first cake layer. Add one third of the Biscoff frosting and spread into one layer. Scatter over a handful of chopped Lotus Biscoff cookies. 
11. Add another layer of cake and press down firmly. Spoon 2-3 tablespoons of the milk soak over the cake layer. Add another third of frosting and spread into one layer. Scatter over a handful of chopped Lotus Biscoff cookies. 
12. Add final cake layer and press down firmly. Add remaining frosting. Place cake in the fridge for at least 1 hour to set. To serve, sprinkle over Lotus Biscoff cookies on top.