You're sure to be enchanted by the heavenly symphony of flavours in this delightful creation: the Lotus Biscoff traybake.
This indulgent treat is a tribute to the minion Lotus Biscoff cookies, featuring a delectably tender Biscoff-flavoured sponge and a luscious Biscoff buttercream, ornate with crumbled Biscoff cookies and a drizzle of Biscoff spread.
Imagine the comforting of cinnamon and notes of caramelisation in every fluffy, linty bite. It's dreamy and its effortless elegance makes it an spanking-new nomination for unstudied get-togethers, afternoon tea parties, or any triumph where indulgence is on the menu.
Why make a traybake?
So why a Biscoff tray bake in particular (or biscoff sheet cake, for my US readers)? Well, I do have a similar Biscoff confection in the traditional layer confection form, and it's a beauty, but I love the convenience of a tray bake.
It's easy to cut into lulu squares of whatever size works weightier for you, and it's hands transported in the tin it's baked in if you want to take it to share at gatherings or events. The neat portions moreover lend themselves beautifully to be packed as delightful treats to share with friends, family, or coworkers.
How easy is this Biscoff traybake to make?
With its impressive appearance, you might think this tray torch requires intricate preparation. However, fear not! This recipe is genuinely easy to make for bakers of all levels. I've made sure to include detailed step-by-step instructions below, accompanied by a photograph for every stage to help make sure your sultry journey is smooth and enjoyable.
So how is this divine Biscoff traybake made? It starts with the irresistible Biscoff-flavoured sponge, which is made in a single bowl.
You'll simply write-up butter and brown sugar together, then whisk in eggs, milk and Biscoff Smooth Spread surpassing folding in self raising flour and a pinch of salt to requite you have a gorgeously flavourful confection batter.
You'll then spread the thrash in a lined, medium roasting tin and torch to risen, golden, whiffy perfection.
Complementing the exquisite sponge is the luscious Biscoff buttercream. Linty and velvety, this frosting is rich with the signature taste of Biscoff spread, subtracting an uneaten layer of indulgence to every square of this tray bake.
To make the frosting, you'll simply measure butter, icing sugar, salt, Biscoff spread and milk into a large trencher and whisk until stake and creamy.
Finally, you'll pipe the Biscoff buttercream in rosettes on top of the cooled sponge and top with crumbled Biscoff cookies and a drizzle of Biscoff spread for uneaten wow factor. You'll get such a trappy result, you'll want to show it off straight away!
Are you ready to make this easy, enchanting and no-go Lotus Biscoff traybake?
Read on for the full recipe with detailed instructions and a helpful photograph for every step. And if you have any questions, just leave me a comment. Enjoy!
Ingredients
For the Biscoff sponge
- 265 g (2 sticks 2 tbsp) unsalted butter
- 265 g (1½ cups) soft light brown sugar
- 3 medium self-ruling range eggs beaten
- 200 g (⅔ cup) Lotus Biscoff Spread smooth
- 2 tsp vanilla extract
- 265 g (1¾ oz) self-raising white flour (self rising flour)
- ¼ tsp salt
- 100 ml (⅓ cup) whole milk
For the Biscoff frosting
- 225 g (2 sticks) unsalted butter
- 300 g (2⅓ cups) icing sugar (powdered sugar)
- ⅛ tsp salt
- 150 g (½ cup) Lotus Biscoff Spread
- 1½ tbsp milk to loosen
To decorate
- 10 Lotus Biscoff Caramelised Biscuits
Equipment
- Rectangle 30x23cm (12"x9”) nonstick confection tin
Step-by-step instructions
Make the Biscoff sponge
Grease and line a medium roasting tin and preheat the oven to 180C (160C fan-assisted / 350F).
Put the sugar and butter in a bowl.
Beat together until very stake and fluffy.
Add the eggs, Biscoff spread, milk and vanilla.
Whisk in until thoroughly combined.
Add the flour and salt.
Stir until combined into a thick batter.
Spoon into the tin and gently level off.
Bake in the middle of the oven for 45 minutes, or until it's firm in the middle.
Cool in the tin on a wire rack.
Make the Biscoff frosting
Put the butter, icing sugar, salt, Biscoff spread and milk in a large bowl.
Whisk until stake and creamy.
Decorate your Biscoff traybake
For the frosting, you can either spread it onto the confection with a palette knife, or you can transfer it to a piping bag fitted with an unshut star tip and pipe rosettes all over the cake.
Crumble half of the Biscoff biscuits and scatter over the top.
Leave 3 or 4 Biscoff caramelised biscuits whole, unravel the rest into pieces and place on top of the cake.
Allow to set somewhere tomfool for 15 minutes surpassing wearing into generous squares to serve.
And once you've given the recipe a go, I'd love you to come when and leave a scuttlebutt letting me know how yours turned out.
I'd love to see your videos and pics, too! Just tag me on social media. I'm @emilylearycooks on Twitter and TikTok or @amummytoo on Instagram.
Print this Biscoff traybake recipe
Biscoff traybake
Ingredients
For the Biscoff sponge
- 265 g (2 sticks 2 tbsp) unsalted butter
- 265 g (1½ cups) soft light brown sugar
- 3 medium self-ruling range eggs beaten
- 200 g (⅔ cup) Lotus Biscoff Spread smooth
- 2 tsp vanilla extract
- 265 g (1¾ oz) self-raising white flour (self rising flour)
- ¼ tsp salt
- 100 ml (⅓ cup) whole milk
For the Biscoff frosting
- 225 g (2 sticks) unsalted butter
- 300 g (2⅓ cups) icing sugar (powdered sugar)
- ⅛ tsp salt
- 150 g (½ cup) Lotus Biscoff Spread
- 1½ tbsp milk to loosen
To decorate
- 10 Lotus Biscoff Caramelised Biscuits
Equipment
- Rectangle 30x23cm (12"x9”) nonstick confection tin
Instructions
Make the Biscoff sponge
- Grease and line a medium roasting tin.
- Preheat the oven to 180C (160C fan-assisted / 350F).
- Put the sugar and butter in a trencher and write-up together until very stake and fluffy.
- Whisk in the eggs, Biscoff spread, milk and vanilla.
- Fold in the flour and salt until combined into a thick batter.
- Spoon into the tin and gently level off.
- Bake in the middle of the oven for 45 minutes, or until it's firm in the middle.
- Cool in the tin on a wire rack.
Make the biscoff frosting
- Put the butter, icing sugar, salt, Biscoff spread and milk in a large trencher and whisk until stake and creamy.
Decorate your Biscoff traybake
- For the frosting, you can either spread it onto the confection with a palette knife, or you can transfer it to a piping bag fitted with an unshut star tip and pipe rosettes all over the cake.
- Crumble half of the Biscoff biscuits and scatter over the top.
- Leave 3 or 4 Biscoff caramelised biscuits whole, unravel the rest into pieces and place on top of the cake.
- Allow to set somewhere tomfool for 15 minutes surpassing wearing into generous squares to serve.
Nutrition
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