Delicious Lotus Cake
Ingredients
- For the Cream:
- 2 1/2 cups cold heavy cream (600ml)
- 1 cup mascarpone cheese (250g)
- 2 cups cream cheese (400g)
- 3 packets whipped cream stabilizer or 2 tablespoons whipped cream stabilizer (Sahnesteif or San Apart)
- 1/4 cup powdered sugar (50g)
- 1 1/2 cups Lotus Biscoff Spread (300g)
- Some caramel sauce
- 2 packets vanilla sugar
- Additionally, for decorating:
- Lotus Biscoff cookies
- Whipped cream or cream mixed with Lotus Biscoff Spread
- Caramel sauce
- For the layers:
- Caramel sauce
Instructions
- In a large bowl, beat the cold heavy cream until stiff peaks form.
- In another bowl, mix mascarpone, cream cheese, whipped cream stabilizer, powdered sugar, Lotus Biscoff Spread, caramel sauce, and vanilla sugar until smooth.
- Gently fold the whipped cream into the cream cheese mixture until well combined.
- In a serving dish, start layering with the sponge base (recipe available on our YouTube channel), followed by a generous spread of caramel sauce, and then a layer of the Lotus cream mixture.
- Repeat the layers until you reach the top, finishing with a decorative layer of Lotus cream.
- Refrigerate for at least 4 hours or overnight for the flavors to meld.
- Before serving, decorate with Lotus Biscoff cookies, a drizzle of caramel sauce, and a dollop of whipped cream or Lotus cream mixture.
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