Lotus Biscoff Cream Caramel Round Cake

Why Make This Recipe

Making a Lotus Biscoff Cream Caramel Round Cake is a delightful way to impress friends and family. This cake brings together the smooth, rich flavors of Lotus Biscoff spread and creamy caramel, creating a delicious treat perfect for any occasion. It’s simple enough for beginners and elegant enough for celebrations. Plus, who can resist the combination of cake, cream, and caramel?

How to Make Lotus Biscoff Cream Caramel Round Cake

Ingredients:

• 3 large eggs
• 3/4 cup (150 g) sugar
• 1/2 cup (120 ml) neutral oil (sunflower or canola)
• 1/2 cup (120 ml) milk
• 1 1/2 cups (180 g) all-purpose flour
• 1 1/2 tsp baking powder
• 1 tsp vanilla extract
• Pinch of salt
• 250 ml (1 cup) heavy cream (cold)
• 200 g (about 3/4 cup) Lotus Biscoff spread
• 100 g cream cheese (room temp)
• 1 tbsp powdered sugar (optional)
• 8 Lotus Biscoff biscuits, crushed
• 1 tbsp melted butter (optional)
• 1/2 cup (100 g) sugar
• 2 tbsp butter
• 1/4 cup (60 ml) heavy cream
• Pinch of sea salt (optional)
• Extra Biscoff cookies (whole or crushed)
• Lotus spread drizzle (microwaved for 10–15 sec)
• Whipped cream (optional)

Directions:

1. Make the cake layers: Preheat oven to 170°C (340°F) and grease two 18–20 cm round pans. In a bowl, beat the eggs and sugar until pale and fluffy, about 3–4 minutes. Add the oil, milk, and vanilla, mixing gently. Sift in the flour, baking powder, and salt, then fold until smooth. Divide the batter into the pans and bake for 20–25 minutes, or until a toothpick comes out clean. Cool completely before assembling.

2. Prepare the Lotus cream filling: In another mixing bowl, beat the cream cheese and Biscoff spread until smooth. In a separate bowl, whip the cold heavy cream until stiff peaks form, then gently fold it into the Biscoff mixture. Chill for 10–15 minutes.

3. Make the caramel drizzle: Heat sugar in a small saucepan over medium heat until it melts and turns amber. Add butter and mix quickly. Slowly pour in the heavy cream while whisking continuously (it will bubble). Stir in a pinch of salt if using. Let it cool to room temperature.

4. Assemble the cake: Place the first cake layer on a plate. Spread half of the Biscoff cream on top. Sprinkle crushed Lotus cookies over the cream layer. Add the second cake layer and top with the rest of the Biscoff cream. Smooth the sides or leave it semi-naked.

5. Decorate: Drizzle caramel sauce on top, allowing some to drip down the sides. Add whole or crushed Lotus cookies. Optional: pipe whipped cream around the edge or add more cookie crumble. Chill the cake in the fridge for at least 1 hour before slicing. It stays fresh in the fridge for 2–3 days.

How to Serve Lotus Biscoff Cream Caramel Round Cake

Serve this cake chilled, allowing the layers to shine through. You can slice it into wedges and place it on a dessert plate. Top each slice with a little extra caramel sauce or a dollop of whipped cream for an even more indulgent treat.

How to Store Lotus Biscoff Cream Caramel Round Cake

Store any leftovers in an airtight container in the refrigerator. This cake will stay fresh for about 2–3 days. If you want to save it longer, consider wrapping it tightly and freezing it, although the texture may change once thawed.

Tips to Make Lotus Biscoff Cream Caramel Round Cake

• Ensure all ingredients are at room temperature for the best results, especially the cream cheese.
• Use a light touch when folding the whipped cream into the Biscoff mixture to keep the filling airy.
• Don’t rush the caramel; watch it closely to avoid burning the sugar.
• Feel free to adjust the amount of Biscoff spread for a more intense flavor.

Variation

You can add layers of chocolate by mixing cocoa powder into the batter or incorporating chocolate chips in the filling for a different flavor profile. Additionally, a layer of fruit jam or fresh fruits can be included for extra freshness.

FAQs

1. Can I make this cake gluten-free?
   Yes, you can replace the all-purpose flour with a gluten-free baking mix.

2. Is it possible to make this cake in advance?
   Absolutely! You can bake the cake layers ahead of time and freeze them. Assemble the cake the day before serving for the best flavor.

3. How can I make the cake less sweet?
   Reduce the amount of sugar in the cake batter or balance it with a tangy cream cheese filling. You can also skip the powdered sugar in the filling for a less sweet option.