Lotus Biscoff Milk Cake

Indulge in a decadent Lotus Biscoff Milk Cake, the perfect fusion of creamy milk soak and rich Biscoff flavors. This crowd-pleasing dessert is easy to make and will leave your Ramadan dinner guests asking for seconds—or even the recipe!

Directions:

Step 1: Preparing the Cake Batter

  1. Follow the instructions on the box mix:

    • Mix together 3 eggs, 1 cup of milk/water, and 80 ml of melted butter or vegetable oil.

  2. Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan.

  3. Microwave the Biscoff spread for about 40 seconds until silky. Add 1.5 tbsp to the batter towards the end and whisk thoroughly.

    • Tip: Add the spread at the end to prevent it from hardening in the batter.

  4. Transfer the batter to the prepared pan and bake for 32 minutes. Use a timer to ensure accuracy.

Step 2: Milk Mixture

  1. Combine the following:

    • 250 ml of heavy cream (35%).

    • 175 ml of condensed milk.

    • 340 ml of evaporated milk.

    • 1 tbsp of melted Biscoff spread.

  2. Let the baked cake cool for 30 minutes. Use a fork to pierce the cake in a close zig-zag pattern to create holes.

  3. Pour the milk mixture evenly over the cake and refrigerate for 2 hours to allow absorption.

Step 3: Frosting

Quick Option: Use store-bought fluffy white frosting.

  • Homemade Whipped Cream Frosting:

    1. Chill all ingredients. Place a bag of ice under the mixing bowl for best results.

    2. Combine:

      • 1 cup of heavy cream.

      • 1/4 cup of icing sugar.

      • 1/2 tbsp of melted Biscoff spread.

    3. Whisk in a figure-eight and zig-zag pattern for about 10 minutes until thickened.BE PATIENT!

    4. Refrigerate until ready to use.

Step 4: Assembling the Cake

  1. Crush half a pack of Biscoff cookies using a roller and a Ziploc bag. Set aside.

  2. Spread the frosting evenly over the chilled cake with a spatula.

  3. Re- warm the Biscoff spread and drizzle in a zig-zag pattern (half an inch apart).

  4. Drag a knife vertically through the lines to create a smooth design.

  5. Line the edges with crushed Biscoff cookies and decorate with whole cookies as desired.

Ingredients

  1. 1 box of French vanilla cake mix (can opt for regular vanilla as it will be sweet enough already).

  2. 80 ml of melted butter or vegetable oil (for a lighter option).

  3. 1 cup of milk/water.

  4. 250 grams of Lotus Biscoff cookies.

  5. 380 grams of Lotus Biscoff spread.

  6. 250 ml of heavy cream (35%).

  7. 175 ml of condensed milk.

  8. 340 ml of evaporated milk.

  9. 9x13” baking pan

PREP TIME

Active cooking: 1 hour

Total recipe time: 3 hours

KEY TAKEAWAYS

  • Always set an additional timer 7 minutes before the bake time to perform a fork test. Insert a fork; if it comes out clean, the cake is done.

  • Keep the melted Biscoff spread warm on the stove to maintain consistency.

  • For whipped cream, take breaks as needed, refrigerating between steps to keep ingredients cold.

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