Lotus Crunch Dessert
A layered Lotus dessert with cream, a crunchy layer, and a strong Biscoff cookie flavor.
Prep time
40 min
Cook time
20 min
Total
1 godz.
Servings
12
Difficulty
Średni
Ingredients
Base
- 5 szt.eggs
- salt (pinch)
- 60 gbrown sugar
- 1 łyżeczkavanilla extract
- 100 gLotus/Biscoff cookies
- 140 gwheat flour
- 5 gbaking powder
Cream
- 350 gcream cheese
- 150 gheavy cream
- 2 łyżeczkivanilla extract
- 50 gLotus/Biscoff spread
Crunch
- 250 gwhite chocolate
- 150 gLotus/Biscoff spread
- 150 gcornflakes
Nutrition facts* / 12 servings
of which saturated 6.3 g
of which sugars 5.6 g
* Approximate values, calculated from 2 of 14 recipe ingredients.
Instructions
- 1
Prepare the base from eggs, sugar, vanilla, crushed cookies, flour, and baking powder.
- 2
Bake and let the base cool.
- 3
Whip the cream from the cream cheese, heavy cream, vanilla, and Lotus spread.
- 4
Spread the cream over the base.
- 5
Melt the white chocolate and combine it with the Lotus spread and cornflakes.
- 6
Spread the crunch on top of the dessert.
- 7
Chill before slicing.
Tip
It's best to add the crunch layer while the mixture is still pliable but not runny.
Common mistake
Chocolate that's too hot can melt the cream layer underneath.
Serving suggestion
Best served after a good chill, once the layers have nicely set.
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