Lotus Crunch Dessert
Michał GotujeA layered Lotus dessert with cream, a crunchy layer, and a strong Biscoff cookie flavor.
Ingredients
Base
- eggs5 szt.
- salt (pinch)
- brown sugar60 g
- vanilla extract1 łyżeczka
- Lotus/Biscoff cookies100 g
- wheat flour140 g
- baking powder5 g
Cream
- cream cheese350 g
- heavy cream150 g
- vanilla extract2 łyżeczki
- Lotus/Biscoff spread50 g
Crunch
- white chocolate250 g
- Lotus/Biscoff spread150 g
- cornflakes150 g
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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