A biscuit-lover’s cake of Madagascan vanilla sponge, Lotus Speculoos Swiss meringue buttercream and salted caramel ganache. The sponge is soft and clean in flavour, layered with smooth biscuit buttercream for caramelised spice and gentle crunch. Finished with salted caramel chocolate pearls, a Belgian chocolate teapot, caramel-filled choc