Biscoff Cake

For The Cake:

 1: preheat the oven to 180C, 350F, gas mark 4.

 2: grease two 8inch cake tins and dust some flour.

 3: Add the flour, sugar, cookie crumbs, baking powder, baking soda to a large mixing bowl.

 4: mix to combine.

 5: add all remaining wet ingredients butter, eggs, milk, vanilla extract and beat together on low speed initially, increasing speed as ingredients combine.

 6: stop the mixer and scrape the bottom and sides of the bowl with a spatula then mix again until batter is completely smooth.

 7: divide the batter between the prepared tins.

 8: bake for 30-35 minutes until a skewer inserted in the centre comes out clean, leave to cool in the tin for 10 minutes then carefully turn out onto a wire rack, cool completely before frosting.

 Make The Buttercream:

 1: put the biscoff spread, butter (both need to be at room temperature), vanilla extract in a bowl & beat together until smooth.

 2: gradually add the icing sugar, beating of low speed initially so that it doesn't shower you with a cloud of sugar, continue to beat until it is completely smooth and forming peaks, adding a little of the hot water, if needed.

 Assemble The Cake:

 1: add a generous amount of frosting on your bottom cake layer and smooth. 

 2: top with the second layer and repeat.

 3: smooth the frosting over the top and sides of the cake. 4: you can leave the cake showing through to achieve the 'naked' cake look.

 5: add another layer of frosting and smooth over the cake.

 Decorate The Cake:

 1: heat the biscoff spread in the microwave for 20 to 30 seconds and stir until smooth and runny.

 2: drizzle this around the perimeter of the cake, letting it drip prettily down the sides.

 3: drizzle the biscoff over the top of the cake as well.

 4: pipe remaining buttercream over the top of the cake and decorate with the cookies.