Lotus Layer Cake
This lotus layer cake was filled with large chunks of Lotus – Biscoff cookies, and iced with cream that had Biscoff crumbs folded into it. It is possible to elevate the ganache pool’s flavor, by substituting the heavy cream with salted caramel, to complement the caramel flavor of the cookies.
First published:
Last modified:
Lotus Layer Cake:
Recipe:
| Element | Ingredient | Amount (g / units) |
| Vanilla Genoise (Recipe) | – | 1cm thick x 4 Sheets + 1cm thick (d = 12cm) Sheet |
| Filling: Biscoff Cookies | Roughly broken Biscoff cookies | 125g Cookies |
| Insert Cream: Plain | Heavy Cream (38%) | 232g |
| White Granulated Sugar | 23g | |
| Insert Cream: Biscoff | Heavy Cream (38%) | 160g |
| White Granulated Sugar | 16g | |
| Biscoff Crumbs (very fine) | 4g | |
| Piping Cream: Biscoff (12mm Plain Piping Tip) | Heavy Cream (38%) | 40g |
| White Granulated Sugar | 4g | |
| Biscoff Crumbs (very fine) | 2g | |
| Decoration: Milk Chocolate Ganache (microwave together) | Heavy Cream (38%) | 35g |
| Milk Chocolate | 35g |
Cake assembly instructions:
- Spread 40g insert cream, top with broken cookies and top with 40g additional insert cream. Cover the cream with another cake sheet.
- Keep stacking all the sheets in similar manner. Use the remaining insert cream to crumb coat the cake.
- Ice and decorate as shown in the photo, or per your personal preference.
