Pre-heat the oven on gas mark 4 and prepare 3x 6 inch tins or 2x 8inch tins with baking paper lightly buttered and floured.

Mix together the butter, biscoff spread and light brown sugar until well combined.

Add the eggs and whisk/mix until smooth.

Whisk in the flour until fully combined.

Pour the batter into the tins evenly. Take out of oven after 35 mins

For the Frosting, mix together the butter and icing sugar until combined.

Add the biscoff spread and milk until smooth. Spread the mixture onto the cooled down layers of cake evenly.

Cover the cake with a crumb coat and set in the fridge for 15 minutes. After this add the rest of the Frosting and smooth out with a cake scraper or off-set spatula.

For the caramel, add the sugar and water into a medium saucepan. Stir until the sugar is dissolved.

Brush the edge of pan with a wet pastry brush so crystals don't form. Heat on a medium high heat

Cook until a golden amber sugar mixture is formed. Remove from heat and whisk in the cream vigorously.

Add the butter and put on a medium low heat and continue whisking and cook for another 2-3 minutes. Mix in the salt, transfer and allow the mixture to cool to room temperature in a glass bowl. (caramel can be refrigerated and used again if left over)

Take a piping bag and fill with the caramel. Snip the end and drizzle down the side by moving the cake round and dripping the caramel with a light squeeze (make the drips short as the caramel continues to travel down the cake). Cover the top of the cake and spread with an off-set spatula.

For decoration crush some biscoff biscuits or keep whole and decorate how you like. Serve and enjoy 😊