Lotus Biscoff Cake
A simple yet delicious no-bake Lotus Biscoff cake. It consists of Lotus biscuits, mascarpone cream with added Lotus cream, blackcurrant jam (to break up the sweetness of the cream), and Lotus frosting. The cake is surprisingly quick to prepare and shouldn't pose any difficulties.
Ingredients for the filling:
- 350 g Lotus Biscoff cookies
- 240 g blackcurrant jam
Ingredients for Lotus Biscoff cream:
- 250 g mascarpone cheese, chilled 1 classic package
- 750 ml of whipping cream 36%, chilled 750 g
- 150 g Lotus Biscoff cream, at room temperature
- 2 teaspoons of vanilla extract 10 g
Place the mascarpone cheese, vanilla, and heavy cream in the bowl of a stand mixer. Begin beating, and when the cream begins to thicken, add the Lotus Biscoff cream in two additions and continue beating until thickened. Note: Do not over-whip to avoid curdling the cream.
Line a baking pan measuring 25 x 17 cm at the bottom and 27 x 18 cm at the top with baking paper. Spread 1/3 of the cookies on the bottom, then cover with half of the Lotus Biscoff cream and smooth the surface. Place a second layer of cookies on top of the cream. Spread blackcurrant jam on the cookies. Spread the second half of the Lotus Biscoff cream on top of the jam and smooth the surface. Cover with a final layer of cookies.
Set aside in the fridge to cool, the cream to set and the cookies to soften – preferably overnight.
Ingredients for the icing:
- 250 g Lotus Biscoff cream (remaining amount from the 400 g jar)
Heat the Lotus Biscoff cream, for example, in the microwave. Pour the liquid mixture over the cooled cake, smoothing it out. Decorate as desired.
Enjoy your meal!
