Easy speculoos cake
Ingredients
- 175g unsalted butter at room temperature
- 175g light brown soft sugar
- 150g Biscoff biscuit spread (we used Lotus)
- 50g natural yogurt
- 4 eggs
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 175g self-raising flour
- 4 tbsp caramel or dulce de leche
- 6 Lotus biscuits roughly crushed
- 200g unsalted butter
- 400g icing sugar
- 100g Biscoff spread (smooth or crunchy)
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