A simple yet delicious no-bake Lotus Biscoff cake. It’s made with layers of Lotus Biscoff biscuits, a creamy mascarpone filling enriched with Lotus Biscoff spread, a layer of blackcurrant jam to balance the sweetness, and finished with a silky Lotus Biscoff topping. It’s incredibly quick to prepare and practically foolproof. And the best part? It’s not just for Biscoff lovers — everyone will enjoy it. Highly recommended… it’s truly addictive!
Ingredients for layering:
- 350 g Lotus Biscoff biscuits
- 240 g blackcurrant jam
Ingredients for the Lotus Biscoff cream:
- 250 g mascarpone (chilled)
- 750 ml double cream (36%, chilled)
- 150 g Lotus Biscoff spread (room temperature)
- 2 teaspoons vanilla extract
In a mixing bowl, combine the mascarpone and double cream. Begin whipping, and once the mixture starts to thicken, add the Lotus Biscoff spread in two additions. Continue whipping until thick and smooth. Do not overwhip, as the cream may split.
Line a rectangular tin (approx. 25 x 17 cm base) with baking parchment. Arrange one-third of the biscuits on the base. Spread over half of the cream and smooth it out. Add a second layer of biscuits, then spread over the blackcurrant jam. Top with the remaining cream and smooth the surface. Finish with a final layer of biscuits.
Refrigerate for several hours, preferably overnight, until the cream sets and the biscuits soften.
Topping:
- 250 g Lotus Biscoff spread
Gently heat the spread (e.g. in a microwave) until pourable. Pour over the chilled cake and spread evenly. Decorate as desired.
Store in the fridge.
Enjoy!
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