Preparation

• 1

  Preheat the oven to 180°C and brush a heart shaped springform cake tin with melted butter and dust with flour.

• 2

  Beat the eggs with the sugar until frothy, melt the butter and add to the eggs, mix till combined.

• 3

  Sift the self-rising flour and fold into the batter.

• 4

  Fill the heart shaped cake tin 3/4th full with the batter, then place it in the oven for 30 to 35 minutes.

• 5

  Remove from the oven and leave to cool for 10 minutes before removing the cake from the cake tin.

• 6

  Leave to cool completely before slicing the cake in half lengthwise, so you have two heart shaped cakes. Spread the bottom cake with 4 tbsp Biscoff spread and place the other half on top.

• 7

  By using a spoon, mix 100 g Biscoff spread with the cream cheese and cream, place in a piping bag with your favourite nozzle attached. Place in the fridge for 30 minutes.

• 8

  Pipe a pattern around the sides of the cake (see picture). Melt the remaining 4 tbsp Biscoff Spread in the microwave and add to the middle of the cake to completely cover the top layer. Serve.