CREDITS

Picture Credit @world_cuisine2

INGREDIENTS

200g butter200g caster sugar200g self raising flour4 eggs1tbs milk1 teaspoon Vanilla essence (optional)1 teaspoon baking powder.

METHOD

Preheat oven to 180C. Butter two 20cm sandwich tins and line with non-stick baking paper.(I used a 25cm x 10cm rectangular tin).In a bowl cream butter and sugar until pale.Add eggs beat then add flour, baking powder, milk beat until smoooth. Divide mixture between the tins. Bake for 20-30 minutes. Insert skewer to check if done. Leave to cool.
BUTTERCREAM125g butter250g icing sugar150g Biscoff spread
Beat butter for few minutes,add icing sugar mix, add biscoff spread ,mix until u reach desired texture.
DECORATIONSpread buttercream on top of one cake and place other cake on top. Cover top and sides with buttercream. Cover cake with crush biscoff biscuits .Using a piping bag with buttercream, decorate cake as desired.