Lotus Honey Cake Recipe (4 Layers)

Ingredients:

For the Honey Cake Layers:

• 3 large eggs, room temperature

• 1 cup (200g) granulated sugar

• ¼ cup (60ml) honey

• 1½ tsp baking soda

• 2½ cups (320g) all-purpose flour, sifted

• 1 tsp vanilla extract

For the Dulce de Leche Sour Cream Filling:

• 1½ cups (360ml) sour cream

• 1½ cups (360g) dulce de leche

• 1 tsp vanilla extract

• 1 cup (240ml) heavy cream (optional, for a lighter texture)

For Decoration:

• Crushed Lotus Biscoff cookies (as desired)

• Lotus Biscoff spread (optional, for drizzle)

Instructions:

For the Honey Cake Layers:

1. Preheat the oven: Preheat your oven to 350°F (175°C). Grease and line four 8-inch cake pans with parchment paper.

2. Prepare the batter: In a heatproof bowl, whisk together the eggs, sugar, honey, and vanilla extract. Place the bowl over a saucepan of simmering water (double boiler) and heat gently, whisking constantly until the mixture is warm to the touch and sugar has dissolved (about 5 minutes).

3. Add baking soda: Remove the mixture from the heat and stir in the baking soda. The batter will become frothy.

4. Incorporate the flour: Gradually add sifted flour to the egg mixture, folding gently until combined into a smooth batter.

5. Bake the cake layers: Divide the batter evenly among the prepared cake pans. Bake for 12-15 minutes or until a toothpick inserted into the center comes out clean. Allow the cake layers to cool completely before assembly.

For the Dulce de Leche Sour Cream Filling:

1. Mix the filling: In a mixing bowl, combine sour cream, dulce de leche, and vanilla extract. Mix until smooth and creamy.

2. Optional step (for lighter texture): If you prefer a lighter filling, whip the heavy cream in a separate bowl until stiff peaks form, then gently fold it into the dulce de leche mixture.

Assembly:

1. Prepare the layers: Once the cake layers are completely cooled, trim the tops if necessary to ensure they are flat and even.

2. Frost the layers: Place one cake layer on a serving plate or cake board. Spread a generous amount of the Dulce de Leche sour cream filling on top. Repeat the process with the remaining layers.

3. Crumb coat and decorate: Frost the outside of the cake with a thin layer of filling as a crumb coat. Then spread the remaining filling to frost the cake evenly. Optionally, sprinkle crushed Lotus Biscoff cookies on top and sides of the cake for extra crunch.

4. Drizzle with Lotus spread: To finish, slightly warm the Lotus Biscoff spread until it’s runny and drizzle over the cake.

5. Chill and serve: Chill the cake for at least 2 hours to allow the flavors to set before serving.

Enjoy your Lotus Honey Cake with fluffy honey layers, rich Dulce de Leche filling, and a delicious Lotus Biscoff crunch!