Lotus Biscoff Dessert Box
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!Makes two 4" dessert boxes
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.
Notes
You can even make these as trifles in dessert glasses.