Lotus Biscoff Cake has 3 layers of white cake studded with lotus biscoff cookie chunks & cookie butter French buttercream, biscoff cookie crumbs & cookie butter drizzle between layers.
STEP 1:
For the cake, whisk flour, baking powder & salt. Beat butter & granulated sugar. Add oil & beat, then add egg whites, 1-2 at a time, beating between each addition.
STEP 2:
Add sour cream & vanilla extract & beat. Add half of the dry ingredients, mix on low, then pour in cream followed by the rest of the dry ingredients.
STEP 5:
Whip egg yolks, then slowly drizzle in the hot sugar syrup & mix until pale & fluffy. Add butter & mix until fully combined, then mix in vanilla, salt & cookie butter.
STEP 6:
Spread an even layer of buttercream on the first layer of cake & pipe a border around the edge. Fill border with cookie crumbs & drizzle cookie butter spread.
STEP 7:
Refrigerate for 20 min. Repeat with 2nd layer, refrigerate, place 3rd layer on top & refrigerate again. Frost the rest of cake & refrigerate for 30 min.