How to make Biscoff cake with cookie cream step by step

Step 1 - preparations

• Grease the baking pan with butter and dust with flour, or line with baking paper.
• Preheat the oven to 170 degrees (fan-assisted) or 180 degrees (top/bottom heat mode).
• Blend or very thoroughly crush the Lotus cookies.
  30 g Lotus cookies

Step 2 - prepare the dry ingredients for the cake

• Sift together through a sieve wheat flour, baking powder, and salt.
  150 g wheat flour - all-purpose, 2 teaspoons baking powder, 1/4 teaspoon salt
  
• Add the ground cookies to the mixture and mix together.
  

Step 3 - prepare the wet ingredients for the cake

• Pour sugar into a bowl, add oil and eggs.
  100 g sugar, 60 g oil, 2 eegs
  
• Add Biscoff cream and Greek yogurt - mix together with a kitchen whisk.
  40 g Biscoff cream, 120 g greek yogurt
  

Step 4 - combine ingredients

• Pour the wet ingredients into the dry ones and mix thoroughly with a spoon or a whisk.
  
• Transfer the batter to the prepared baking pan.
  

Step 5 - bake the cake

• Bake the cake in a preheated oven for 30-35 minutes - until a wooden skewer comes out clean.
• After baking, let the cake cool.

Step 6 - decorate the cake

• Heat the heavy cream, and when hot, add the chopped chocolate to it - stir until the chocolate melts and you get a smooth glaze.
  50 ml heavy cream, 50 g dark chocolate
• Let the chocolate glaze cool slightly.
• Spread the chocolate over the top of the cake.
  
• Briefly heat the Biscoff spread to make it slightly runny (I heated it for 20 seconds in the microwave) and pour it over the chocolate.
  approx 20 g Biscoff cream
  
• Using a teaspoon, gently swirl the chocolate with the spread to create patterns.
• Finally, sprinkle the cake with crushed cookies.
  Lotus cookies