Lotus Biscoff Dessert Box … Refreshing, delicious and addictive, a quick, simple eggless dessert where each layer calls your name! For those who know of Lotus Biscoff, it’s not hard to imagine how good this must taste. Layers of pure joy! For those who haven’t tried Biscoff as yet, please do so soon. Honestly, it’s really worth all the fuss!
My first dessert box was a great experience, a Mango Cream Dessert Box, and I’ve not looked back since. Desserts in glasses or desserts in these dessert boxes are fascinating because of the visual delight they offer. Mango is my favourite fruit ever and that mango cream dessert box was everything! It had me so smitten that every now and then I think of what dessert might look nice in a dessert box… basically think layers, colours, textures, flavours.
I love each box I’ve created so far, and this Lotus Biscoff Dessert Box is my current favourite. This box literally has layers of joy, or rather, layers of pure joy! A light eggless chocolate sponge, Biscoff cream, crushed crunchy Biscoff biscuits, more cake, more Biscoff cream, then a layer of pure smooth Biscoff spread to finish it off. The deep caramel tones of the spread are like no other, so unique!
Bringing together these dessert boxes has become a whole lot of fun, and I am grateful for all the comments and DMs I get on Instagram. Ever since I shared the first one on the platform, I’ve had several requests for a Lotus Biscoff Dessert Box and I finally succumbed to temptation! Here’s another play of textures and flavours for you.
And as always, it’s the idea that matters. If you don’t have a dessert box, don’t fret. Just grab your best looking glassware and layer up! I love using these glasses that I had bought several years ago from Ikea in HKG when fuss free travel was still a thing in my life.
You can find more EGGLESS recipes here!
You can find recipes with MANGO here.Do tag me on Instagram at Passionate About Baking if you make this, or any other recipe from the blog. I’d love to see it!
Lotus Biscoff Dessert Box
Ingredients
Eggless chocolate sponge
- 210 g cultured buttermilk plain chaas
- 50 g neutral oil
- 100 g castor sugar
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1 tsp apple cider vinegar
- Pinch salt
- 15 g light cocoa powder
- 50 g wholewheat flour/aata
- 100 g plain flour/maida
Biscoff cream
- 250 g Amul Fresh cream/25% fat cream
- 1.5 tbsp cornflour
- 1 tsp agar agar
- 1 tbsp castor sugar
- 75 g Biscoff melted
- 8 Lotus Biscoff Biscuits – 6 crushed for biscuit layer + 2 for topping
Biscoff topping
- 100 g Biscoff spread melted
Instructions
Eggless chocolate cake
- Preheat the oven to 180C. Line two 6″ tins with parchment.
- In a large bowl, add all the ingredients and give them a good whisk.
- Divide between the tins (approx 260g each), and bake for about 20 minutes, until the tester comes out clean.
- Cool completely. Slice each cake into 2 layers and trim the tops and stamp out 4″ squares using the dessert box as a guide.
Biscoff cream
- Whisk together all the ingredients EXCEPT Biscoff in a glass bowl.
- Microwave for 30 seconds, whisk again. Repeat until the cream begins to thicken at the edges, 3-4 times. Cool, whisking now and then to keep the cream uniform and to prevent a film from forming.
- Whisk in the melted Biscoff just before you need to layer the box. Immersion blend it if required
Assemble {see reel on @passionateaboutbaking}
- Line the base of the dessert box with a layer of cake and pour over the Biscoff cream.
- Top the cream with a layer of 3 crushed Biscoff biscuits, then top with the second layer of sponge, pressing gently into place. Pour over another layer of Biscoff cream and refrigerate for about 15 minutes until the top is firm.
- Pour over the melted Biscoff spread, even it out and top with a Biscoff biscuit.
- Refrigerate for 30 minutes or more for the flavours to mature.
