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Whole soft-bake lotus biscoff cake

Lotus Biscoff Cake

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A simple Lotus Biscoff cake made with crushed Biscoff biscuits, hot milk, and a little baking powder, then finished with a smooth melted Biscoff topping. Soft, easy, and perfect for slicing into squares.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course: Dessert
Cuisine: European
Ingredients Method Notes

Ingredients
  

  • 250 g Lotus biscuits
  • 5 –6 g baking powder
  • 200 ml hot milk
  • 2 tbsp Lotus Biscoff spread melted
  • Extra crushed Lotus biscuits for decoration (optional)

Method
 

  1. Preheat the oven to 180–200°C and line a 20×20 cm pan with baking paper.
  2. Grind the Lotus biscuits into fine crumbs.
  3. Transfer the crumbs to a bowl and mix with the baking powder.
  4. Pour in the hot milk and stir until the mixture is smooth and evenly combined.
  5. Pour the batter into the prepared pan and spread it evenly.
  6. Bake for about 30 minutes, or until the cake is set in the center.
  7. Let the cake cool completely in the pan.
  8. Melt the Biscoff spread using a bain-marie or short microwave bursts, then pour it over the cooled cake.
  9. Decorate with extra crushed Lotus biscuits if desired.
  10. Slice into squares and serve.

Notes

  • Let the cake cool fully before adding the melted Biscoff topping so it stays as a visible layer on top.

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