Biscoff cake batter

1. Preheat the oven to 350°F / 180°C and line an 8 inches/20 cm round cake pan with parchment paper.
2. Place the softened butter with the light brown sugar in a large bowl and beat with an electric whisk for about 2 minutes until you have a smooth mixture.
3. Add the eggs, vanilla, yogurt and cookie butter spread and mix with an electric mixer to incorporate them.
4. Finish by adding the dry ingredients, flour, biscoff cookies crumb, baking powder and salt and mix this time with a spatula to incorporate them gently and until you have a smooth batter.
5. Pour the mixture into the prepared cake pan and bake for about 35 minutes until puffed and golden.
6. Check for baking by sticking a toothpick into the center of the cake, if it comes out clean without crumbs the cake is done, if not extend the baking time by 5 minutes.
7. Let the biscoff cake cool a bit in the pan before turning it out of the pan and letting it cool completely upside down on a wire rack.

Biscoff frosting

1. In a large bowl, place the cold mascarpone cheese with the cold, full heavy cream, biscoff spread, vanilla extract and powdered sugar.
2. Beat with an electric whisk on medium speed for about 3 minutes until smooth and firm.
3. Cover the top of the cooled cake with the frosting, sprinkle some crushed cookies on top and place in the refrigerator for about 30 minutes to 1 hour before serving the cake.