Vanilla Biscoff Cake

1. Preheat the oven to 329°F (165°C) and prepare three 6-inch (15 cm) cake pans by lining only the bottom with parchment paper.
2. In a large bowl, mix the dry ingredients: cake flour, baking powder, baking soda, salt, and ground lotus biscuits.
3. In another large bowl, place the softened butter and granulated sugar, and mix with an electric mixer for about 3 minutes until you achieve a homogeneous and creamy mixture.
4. Add the eggs and vanilla extract, and mix again to incorporate.
5. Add the buttermilk and cookie butter spread, and mix again with the mixer to incorporate.
6. Finally, gently fold in the dry ingredients with a spatula to avoid overmixing until the batter is smooth and homogeneous.
7. Divide the batter into three and distribute it into the prepared pans.
8. Bake in the preheated oven for 35-40 minutes until they are golden brown and cooked through in the center (check with a toothpick inserted into the center of the cake; it should come out clean without any liquid batter).
9. Let the cakes cool slightly in the pans before inverting them onto a cooling rack to cool completely.

Cookie butter Swiss Meringue Buttercream

1. Follow my recipe for Swiss meringue buttercream and all my tips for success, then add the Cookie butter spread and keep it at room temperature until assembly.

Cookie butter Mascarpone Whipped Cream

1. In a large bowl, place all the ingredients: cold mascarpone cheese, cold heavy cream, vanilla extract, powdered sugar, and cookie butter spread.
2. Mix with an electric mixer on low speed for 2-3 minutes until you achieve a creamy and thick frosting.
3. Refrigerate until assembly.

Assembly and Decoration

1. Level off the tops of the cakes using a cake leveler or a large serrated knife.
2. Place a cake board on a cake decorating turntable, then add the first layer of cake.
3. Apply a dam of buttercream around the edges of the cake and fill the center with biscoff mascarpone whipped cream, crushed biscuits, and some biscoff spread, then cover with the second cake.
4. Repeat the last step until the final layer of cake.
5. Cover the entire cake with a thin layer of Swiss meringue buttercream, using an offset spatula to lock in the crumbs. (Chill in the fridge for 15 minutes if needed to harden the crumb coat.)
6. Apply a new layer of Swiss meringue buttercream over the entire cake, more generously, and smooth using a steel icing smoother.
7. Place the cake in the fridge for 30 minutes to 1 hour.
8. Pour the warmed biscoff spread over the top of the cake to create a drip cake effect.
9. Decorate the top of the cake with the remaining buttercream using a piping bag fitted with a 1B or 1M decorating tip.
10. Add whole crushed cookie crumbs and enjoy!