Lotus Biscoff Cake

Lotus Biscoff Cake

Lotus Biscoff Cake


  • For the Cake:
  • 3 eggs
  • 200g sugar
  • 1 packet vanilla sugar
  • 80ml oil
  • 250ml milk
  • 300g flour
  • 1 packet baking powder
  • 10 Lotus Biscoff cookies
  • For the Cream:
  • 600ml whipped cream
  • 1 packet vanilla sugar
  • 250g mascarpone
  • 100g cream cheese
  • 2 packets whipped cream stabilizer
  • 100g powdered sugar
  • 2 tbsp Lotus Biscoff spread
  • Additionally:
  • Lotus Biscoff spread
  • Lotus Biscoff cookies


Beat eggs, sugar, and vanilla sugar until creamy. Add the remaining ingredients and mix briefly.
Pour the batter into a 26cm springform pan and bake in a preheated oven at 170°C (338°F) in conventional mode for about 35 minutes.
Allow it to cool completely, then trim off the top layer.

For the cream, whip the cream with vanilla sugar and whipped cream stabilizer until stiff. Add the remaining ingredients and mix briefly. Set aside a portion for decoration.

Secure the cake with a cake ring. Pour the cream on top. Heat the Lotus Biscoff spread slightly, let it cool, and pour it over the cake. Chill for 10 minutes. Decorate with the reserved cream and Lotus Biscoff cookies. Refrigerate for at least 3 hours before indulging.

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