Preheat the oven to 175°C (350°F) and prepare a cake pan.
In a large mixing bowl, whisk eggs and sugar until fluffy and pale.
Sift together flour, baking powder, and salt, then gently fold into the egg mixture.
Fold in melted butter until just combined, being careful not to overmix.
Pour the batter into the prepared cake pan and smooth the surface.
Bake in the preheated oven for 25-30 minutes, or until golden brown.
Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack.
Whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
Layer the crushed Biscoff cookies into the whipped cream, then set aside a portion for decoration.
Once the cake is completely cool, slice it horizontally and spread a layer of Biscoff cream in between.
Top the cake with the remaining whipped Biscoff cream and crushed cookies.
