What Makes It Special:
• Crushed Lotus Biscoff base and crumble inside
• Light but rich Biscoff cream filling
• Salted caramel drip and swirl on top
• No gelatin or weird additives
• Beautiful as a birthday cake, tea-time treat, or special dessert
Ingredients (for an 18–20 cm / 7–8 inch round cake)
Cake Layers:
• 3 large eggs
• ¾ cup (150 g) sugar
• ½ cup (120 ml) neutral oil (sunflower or canola)
• ½ cup (120 ml) milk
• 1½ cups (180 g) all-purpose flour
• 1½ tsp baking powder
• 1 tsp vanilla extract
• Pinch of salt
Lotus Cream Filling:
• 250 ml (1 cup) heavy cream (cold)
• 200 g (about ¾ cup) Lotus Biscoff spread
• 100 g cream cheese (room temp)
• 1 tbsp powdered sugar (optional)
Lotus Crumble Layer:
• 8 Lotus Biscoff biscuits, crushed
• 1 tbsp melted butter (optional)
Caramel Drizzle:
• ½ cup (100 g) sugar
• 2 tbsp butter
• ¼ cup (60 ml) heavy cream
• Pinch of sea salt (optional)
Decoration:
• Extra Biscoff cookies (whole or crushed)
• Lotus spread drizzle (microwaved for 10–15 sec)
• Whipped cream (optional)
Instructions
1. Make the cake layers:
• Preheat oven to 170°C (340°F). Grease and line two 18–20 cm round pans.
• In a bowl, beat eggs and sugar until pale and fluffy (about 3–4 minutes).
• Add oil, milk, and vanilla. Mix gently.
• Sift in flour, baking powder, and salt. Fold until smooth.
• Divide into pans and bake for 20–25 min or until a toothpick comes out clean.
• Cool completely before assembling.
2. Prepare the Lotus cream filling:
• In a mixing bowl, beat the cream cheese and Biscoff spread until smooth.
• In a separate bowl, whip the cold heavy cream until stiff peaks form.
• Gently fold the whipped cream into the Biscoff mixture. Chill for 10–15 minutes.
3. Make the caramel drizzle:
• Heat sugar in a small saucepan over medium heat until melted and amber-colored.
• Add butter and mix quickly.
• Pour in heavy cream slowly, whisking continuously (it will bubble).
• Stir in a pinch of salt if using. Let it cool to room temperature.
4. Assemble the cake:
• Place the first cake layer on a plate or stand.
• Spread half of the Biscoff cream on top.
• Sprinkle crushed Lotus cookies over the cream layer.
• Add second cake layer and top with the rest of the Biscoff cream.
• Smooth sides or leave semi-naked style.
5. Decorate:
• Drizzle caramel sauce on top, letting some drip down the sides.
• Add whole or crushed Lotus cookies.
• Optional: pipe whipped cream around the edge or add more cookie crumble.
Chilling & Serving:
• Chill the cake for at least 1 hour before slicing.
• Keeps well in the fridge for 2–3 days.
Tips:
• Want it more indulgent? Add a thin layer of Biscoff spread between cake layers.
• Too sweet? Reduce Biscoff spread in cream filling slightly.
• Vegan version available on request!
