Lotus Biscoff Milk Cake
Indulge in this rich, milky, and moist Lotus Biscoff Milk Cake, made with a soft sponge soaked in a creamy milk syrup. Topped with whipped cream, Lotus Biscoff spread, and white chocolate, it’s the perfect indulgent dessert.
Servings: 12 people
Calories: 725kcal
Equipment
- 9x13" Rectangle baking tin
- Handheld electric whisk
- Mixing bowls
Ingredients
Cake
- 125 g plain flour sifted
- ¼ teaspoon salt
- 1 ½ teaspoon baking powder sifted
- 5 eggs separated (whites + yolks) room temperature
- 200 g caster sugar
- 1 teaspoon vanilla extract
- 80 ml milk room temperature
Milk Syrup
- 410 g evaporated milk
- 397 g condensed milk 1 tin
- 300 ml double cream
- 4 tablespoon Lotus Biscoff spread optional
Whipped Cream
- 400 ml double cream or whipping cream
- 1 tablespoon Lotus Biscoff spread
- 2 tablespoon caster sugar
Topping
- 300g of Lotus Biscoff spread
- 30 g of white chocolate melted
- A few drops of vegetable or sunflower oil
- 1 Lotus Biscoff biscuit
Instructions
Cake
- Preheat the oven to 180°C/350°F/Gas Mark 4. Lightly grease a 9x13-inch rectangular tin and set aside.
- Add the plain flour, salt, and baking powder to a bowl. Stir until evenly combined, then set aside.
- Add 5 egg whites to a separate large bowl. Whisk for 1–2 minutes, or until soft peaks form. Gradually add ¼ cup of sugar, whisking for another minute until the sugar is fully dissolved.
- In another bowl, add the 5 egg yolks and the remaining sugar. Whisk for 2–3 minutes, or until thick and creamy.
- Pour in the vanilla extract and milk, then stir until combined.
- Add one-third of the flour mixture to the egg yolk mixture and gently fold together. Repeat until all of the flour mixture has been added and the batter is just combined. Do not overmix.
- Add one-third of the whisked egg whites to the batter and gently fold. Repeat with the remaining egg whites until fully combined. Fold gently for 2–3 minutes, or until the batter is smooth and airy.
- Pour the cake batter into the prepared tin and bake for 20–25 minutes, or until a skewer inserted into the centre comes out clean.
Milk Syrup
- In a separate bowl, combine the condensed milk, evaporated milk, double cream and Lotus spread (optional). Stir until evenly mixed, then set aside.
- Once the cake is baked, allow it to cool for 10 minutes. Poke holes all over the cake using a skewer or fork, then pour the milk mixture evenly over the top. Leave the cake to absorb the milk mixture for 45 minutes.
Whipped cream
- While the cake cools, prepare the whipped cream layer. Add the heavy cream or double cream, Lotus Biscoff spread, and sugar to a bowl. Whisk for 3–5 minutes, or until stiff peaks form.
- Once the cake has fully cooled, spread the whipped cream mixture evenly over the top.
Topping
- Add the Lotus Biscoff spread to a microwave-safe bowl and heat for 30 seconds, or until smooth and pourable. Allow it to cool slightly but not to firm up.
- Add the white chocolate and oil to a small bowl and microwave in 30-second intervals until melted and smooth. Stir well. Pour the melted chocolate into a piping bag.
- Pour the melted Lotus Biscoff spread over the whipped cream layer, and make sure the surface is fully covered. Snip a small hole in the piping bag and pipe horizontal lines across the Lotus layer using the white chocolate.
- Drag a skewer through the lines in alternating directions to create a feathered pattern.
- Place a Lotus Biscoff biscuit in the centre for decoration.
- Refrigerate the cake for 15–30 minutes, or until the topping has slightly set.
- Serve and enjoy this delicious Lotus Biscoff milk cake for dessert.
Notes
- Preheating: Preheat the oven for at least 10 minutes before baking to make sure it reaches the correct temperature. If the batter goes into an oven that hasn’t fully heated, it can affect how the cake rises and its final texture.
- Oven Position: Bake the cake on the middle rack for the most even results. The top rack can cause the cake to brown too quickly, while the bottom rack may lead to uneven or slow baking. Once the batter is mixed and poured into the tin, place it in the oven straight away.
- Measuring Ingredients: Make sure all ingredients are accurately measured using a weighing scale or measuring cups before you begin.
Nutrition
Serving: 210g | Calories: 725kcal | Carbohydrates: 63g | Protein: 10g | Fat: 47g | Saturated Fat: 25g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 0.5g | Cholesterol: 95mg | Sodium: 90mg | Potassium: 170mg | Fiber: 3g | Sugar: 49g | Vitamin A: 300IU | Vitamin C: 1mg | Calcium: 250mg | Iron: 1mg