Lotus Biscoff Cake Recipe

Name: Lotus Biscoff Cake
Prep time: 55 min
Cook time: 35 min
Total time: 90 min
Yield: 8
Cuisine: Korean
Ingredients: 140g Egg; 85g Sugar; 10g Honey; 2g Vanilla extract; 25g Unsalted butter; 40g Milk; 1g Instant coffee powder; 90g Cake flour; 30g Crushed Lotus Cookies; Whipped cream:300g whipping cream; 20g sugar; 30g Crushed Lotus Cookies; Sugar syrup

Cooking TreePublished: 2022-10-21 Updated: 2022-10-1402.1K views

Cooking Tree is serving you a delectable recipe for Lotus Biscoff Cake, and we’ll show you how to prepare it from scratch.

I made a lotus whipped cream cake with a sheet and cream with good flavor by putting lotus cookies.

I wanted to make a cake with sweets, but I was surprised that it was so delicious~^^

The cake sheets, cream, and decorations all use lotus cookies, so they are sweet and savory.

I think it’s a simple but colorful cake that you can enjoy~

Enjoy watching~~♬~

Follow along with the 📝 recipes below👇🏾👇🏾

Lotus Biscoff Cake

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Rating: 4.9/5
( 75 voted )

Serves: 8 Prep Time: 55 Minutes Cooking Time: 35 Minutes 35 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

140g Egg

85g Sugar

10g Honey

2g Vanilla extract

25g Unsalted butter

40g Milk

1g Instant coffee powder

90g Cake flour

30g Crushed Lotus Cookies

Whipped cream:

300g whipping cream

20g sugar

30g Crushed Lotus Cookies

Sugar syrup

Instructions

Place a bowl of eggs on a pot of hot water, add sugar, honey, and vanilla extract, and stir until the temperature reaches 40 degrees.

Whip with a hand mixer until it becomes a rich ivory-colored foam. Sift the soft flour and mix.

In a bowl of melted unsalted butter, milk, and instant coffee powder mixed (temperature 50-60 degrees), add a little of the dough, mix, add crushed lotus cookies, mix, add to the main dough, mix, and bake in an oven preheated to 170 degrees Bake for about 35 minute.

After cooling, cut off the top and cut into 3 pieces.

Add crushed lotus cookies to whipped cream and mix to make cream.

Put a sheet on a rotating plate, sprinkle with sugar syrup, apply cream, and put another sheet on top. Repeat one more time.

After applying cream and icing smoothly, put the remaining cream in a piping bag and squeeze it on top, and sprinkle with sugar powder, cinnamon powder, and crushed lotus cookies to finish.

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