Prepare the Baking DishPreheat your oven to 175°C (350°F). Grease a 22 × 12 cm baking dish with softened butter, making sure to coat the sides and corners well so the cake releases easily after baking. You can also line the bottom with parchment paper for extra assurance.

Prepare the Wet IngredientsIn a large mixing bowl, crack in the two eggs. Add a pinch of salt and a few drops of vanilla extract for aroma. Beat the eggs lightly until they start to foam, then add the sugar. Whisk well until the mixture becomes pale, creamy, and slightly thickened. This step is crucial—it incorporates air into the batter, giving your cake its signature fluffiness.

Combine the Dry IngredientsIn a separate bowl, sift together the flour and baking powder. Gradually add the dry ingredients into the wet mixture, stirring gently with a spatula or whisk until the batter is smooth and lump-free. Avoid overmixing; this will keep your cake light instead of dense.

Create the Marble EffectDivide the batter into two equal portions. Into one portion, sift a bit of cocoa powder—about 1½ tablespoons—and mix gently to create a rich chocolate batter. You now have a vanilla base and a cocoa base.

Bake the CakePlace the baking dish in the preheated oven and bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. The cake should be golden and springy to the touch.

Add the Finishing TouchesLet the cake cool slightly in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Once cooled, spread a generous layer of Lotus Biscoff cream over the top. The warm, caramelized flavor of the Biscoff perfectly complements the cocoa and vanilla swirls. Sprinkle chopped peanuts over the top for crunch and a delightful nutty finish.

Serve and EnjoySlice into thick, fluffy pieces and serve with coffee, tea, or a glass of milk. Each bite offers a blend of soft cake, smooth Biscoff cream, and the irresistible crunch of peanuts—a combination that feels indulgent yet perfectly balanced.