Hey friends! Happy Monday! I received so much love over this cake after demonstrating how to make it yesterday on my Instagram page. I knew I had to write the recipe right away because many of you are eager to make it, which makes me so happy! If you know me, you know I love making desserts for friends and family especially no-bake desserts. They are easy and oh so delicious! My Nescafe cake was such a big hit with you guys that I wanted to share another dessert very similar but this time with Lotus Cookie Butter which seems to be the craze lately. I understand why. It is addictingly good!!
Servings: 12 large square slices or 16 small ones
Total Time: approx. 30 min to prepare and the rest is cooling time
2 jars of Biscoff Lotus Cookie Butter
2 packets of Biscoff Lotus cookies
1 pint of Heavy whipping cream
3 tbsp of powdered sugar
3 tbsp Nescafe with 2 cups of hot water
1-8 oz. room temperature cream cheese
First, chill the bowl and whisk that will be used for whipping the cream for 10-15 minutes in the freezer. You can use a KitchenAid mixer with the whisk attachment but make sure it’s chilled. If you do not have this, use an electric whisk and bowl or a handheld whisk. Either way, make sure it is chilled. This way the heavy whipping cream will turn out fluffy and have stiff peaks.
While that is chilling, mix the Nescafe with the hot water in a shallow pan and set aside.
Once the bowl is chilled, add the powdered sugar and pint of heavy whipping cream to it. Mix on medium-high speed for several minutes until the cream starts to slightly stiffen and there are peaks. Do not overmix!
Set the whipped cream aside in another bowl. In the same bowl the cream was whipped in, add a jar of cookie butter and the cream cheese. Mix together until creamy smooth. This shouldn’t take more than a minute using the paddle or whisk attachment. If you don’t have a kitchen aid, just use a spoon or rubber spatula to mix together.
To this, add 3/4 of the whipped cream and gently fold into the mixture.
Dip the lotus cookie into the Nescafe then place it in a 9 by 13 pan. Keep repeating this step until there is a flat layer of dipped lotus cookies.
Top that off with the biscoff cream mixture and spread evenly. Add another layer of the Nescafe dipped lotus cookies. Then top off with another layer of the cream. This should be all of the cream that’s left. Smooth this very well. Place in the freezer for 30 minutes.
Once out of the freezer, melt half a jar of biscoff in a microwave-safe bowl. Pour on top of the lotus cake and spread it out quickly before it cools and evenly.
Crumble a few lotus cookies and scatter the crumbs around the edges and corners of the pan. Pipe some fresh whipped cream on top for decoration wit the extra cream. Sift some Nescafe granules on top if you would like as well. I recommend leaving this in the fridge for at least 3 hours before serving so it could set well. Enjoy!!!!!